Herb-stuffed pork loin with spring greens and Jersey Royals

  • Main
  • medium
  • 6
  • 2 hours 30 minutes


First published in 2015
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Pork loin

Herb stuffing

Spring greens and Jersey Royal salad

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
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