Graham Campbell's stuffed pork loin recipe is packed with aromatic herbs and tasty sausage meat. To keep things light, Graham serves the roast pork with spring greens, Jersey Royals and a cider vinegar and Dijon mustard dressing. Pork loin is a lean cut of meat partial to drying out, but cooking in a steam oven will help to lock in moisture and keep the meat succulent.
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To start the dish, make the herb stuffing. Chop up the herbs and garlic and mix with the sausage meat in a bowl. Add the lemon juice, salt and olive oil and mix well. Cover and leave in fridge for 1 hour
1 bunch of fresh parsley
1 sprig of lemon thyme, 4 sprigs
1 sprig of rosemary, 4 sprigs
2 garlic cloves
200g of sausage meat
1/2 lemon, juiced
10g of salt
20g of olive oil
5g of salt
Set the steam oven to 150°C at 60% steam
Butterfly the pork loin and season with salt. Spread the herb stuffing all over the pork loin and roll up like a Swiss roll. Tie neatly with butchers' string to hold in place
1.5kg pork loin
5g of salt
Score the skin, rub in the salt and place in the oven for 1 1/2-2 hours
5g of salt
Meanwhile, place the Jersey Royals in a pan of cold water and bring to the boil. Simmer until cooked, then drain and cut in half
300g of Jersey Royal potatoes
Shred the spring greens and blanch in salted boiling water
2 spring greens, large
Place the Dijon mustard in a blender and add the salt and cider vinegar. Blitz on a slow speed while gradually adding the olive oil. Add the potatoes, spring greens and spring onions to a bowl and toss together with the dressing
1/2 bunch of spring onions, chopped
100g of olive oil
1 tsp Dijon mustard
20g of cider vinegar
5g of salt, plus extra for cooking the veg
Once the pork is ready, remove from the oven and allow to rest for 10 minutes before slicing and serving with the potatoes and spring greens
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