Herb-stuffed pork loin with spring greens and Jersey Royals
Item 1 of 1
- medium
- 6
- 2 hours 30 minutes
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
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