Herb-stuffed pork loin with spring greens and Jersey Royals

  • medium
  • 6
  • 2 hours 30 minutes
Not yet rated

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




Pork loin

Herb stuffing

Spring greens and Jersey Royal salad


  • Blender
  • Butcher's string
  • Steam oven


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
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
Score the skin, rub in the salt and place in the oven for 1 1/2-2 hours
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
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
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

Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.

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