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Herb-stuffed pork loin with spring greens and Jersey Royals

Herb-stuffed pork loin with spring greens and Jersey Royals

Herb-stuffed pork loin with spring greens and Jersey Royals

  • Main
  • medium
  • 6
  • 2 hours 30 minutes

PT2H30M

Why not try?

1
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
2
Set the steam oven to 150°C at 60% steam
3
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
4
Score the skin, rub in the salt and place in the oven for 1 1/2-2 hours
  • 5g of salt
5
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
6
Shred the spring greens and blanch in salted boiling water
  • 2 spring greens, large
7
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
8
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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