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Herb-stuffed pork loin with spring greens and Jersey Royals
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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.
First published in 2015
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Ingredients
Metric
Imperial
Herb stuffing
- 1 bunch of fresh parsley
- 4 sprigs of lemon thyme
- 4 sprigs of rosemary
- 2 garlic cloves
- 200g of sausage meat
- 1/2 lemon, juiced
- 10g of salt
- 20g of olive oil
Spring greens and Jersey Royal salad
- 300g of Jersey Royal potatoes
- 2 spring greens, large
- 1 tsp Dijon mustard
- 20g of cider vinegar
- 5g of salt, plus extra for cooking the veg
- 100g of olive oil
- 1/2 bunch of spring onions, chopped
SAVE RECIPE
Equipment
- Blender
- Butcher's string
- Steam oven
Method
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
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
First published in 2015
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