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Rolled pork loin with peach and watercress salad recipe
Rolled pork loin with peach and watercress salad recipe
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Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Elevate roast pork with crispy crackling and sweet peaches.
Ingredients:
  • 40g butter
  • 1 brown onion, finely chopped
  • 82.50 gm white wine
  • 46.80 gm wholegrain mustard
  • 2kg rolled pork loin (see note)
  • 250.00 ml fresh breadcrumbs
  • 40.00 ml finely chopped fresh flat-leaf parsley leaves
  • 40.00 ml finely chopped fresh mint leaves
  • 9.20 gm rice bran oil
  • 9.60 gm sea salt
  • 1 bunch watercress, sprigs picked
  • 4 yellow peaches, stones removed and discarded, thinly sliced
  • 1/4 red onion, thinly sliced
  • 20.00 ml white wine vinegar
  • 11.80 gm wholegrain mustard
  • 14.40 gm honey
Instructions:
  • In a large frying pan over medium-high heat, melt butter. Add onion and cook, stirring, until softened for about 5 minutes. Stir in wine and mustard until combined. Cook until wine evaporates, around 2 minutes. Transfer mixture to a large bowl and let it cool.
  • Remove the string from the pork and unroll it. Pat the rind dry with a paper towel and score it at 1cm intervals. Place the pork on a board skin-side down. Slice crossways through the thickest part of the meat without cutting all the way through, then open it out to form one large piece.
  • Combine breadcrumbs, parsley, and mint with the onion mixture, then generously season with salt and pepper before giving everything a good stir.
  • Preheat the oven to a piping-hot 250C/230C fan-forced. Cover the pork with the stuffing, roll it up, and secure with kitchen string. Place on a greased wire rack in a roasting pan. Brush with oil and generously season with sea salt.
  • Roast pork at a high temperature for 20 minutes, then lower the heat and continue roasting for another 1 hour and 30 minutes until the juices run clear when a skewer is inserted into the center. Transfer the pork to a plate, cover loosely with foil, and let it rest for 10 minutes before serving.
  • Prepare the Honey Mustard Dressing by combining all ingredients in a screw-top jar. Add a pinch of salt and pepper. Close the lid tightly and shake vigorously until the honey fully dissolves.
  • In a serving bowl, artfully arrange the watercress, peach, and onion. Drizzle the ingredients with the dressing. Slice the pork and serve alongside the peach salad.

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