Roast pork loin with Jersey Royals, asparagus and morels

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the pork loin

  • 1kg/2lb 4oz pork loin on the bone, skin on and scored
  • 4 tbsp olive oil
  • ½ lemon
  • 1 onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • 12 sage leaves
  • 1 head garlic, broken into cloves
  • salt and freshly ground black pepper

For the Jersey Royals

  • 500g/1lb 2oz Jersey Royals, scrubbed
  • 1 tsp sea salt
  • 1 bay leaf

For the asparagus and morels

  • 8 asparagus, spears thinly shredded using a peeler and tips reserved
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 55g/2oz unsalted butter
  • 8 fresh morel mushrooms (or dried, rinsed and soaked in warm water)
  • salt

For the mustard vinaigrette

  • 1 shallot, diced
  • 1 tbsp cider vinegar
  • 1 tsp caster sugar
  • 1 tsp Dijon mustard
  • 3 tbsp light olive or rapeseed oil
  • 1 garlic clove, very finely chopped
  • 1 tsp chopped fresh thyme
Print Friendly, PDF & Email
data-matched-content-ui-type="image_card_stacked"
Top