Pan Roast Loin of Pork with Granny Smith Apple Salad, Root Vegetable Puree, Buttered Greens and Organic Cider Jus

Serves two

  • 2 pork loin (long cut rib) approx
  • Rosemary stripped and chopped roughly/ 1 whole stick for jus
  • 1 tsp celery seed
  • 1 large leek, washed and julienne
  • Spring Cabbage, washed and finely chopped (chiffonade)
  • 1 Garlic bulb sliced through the middle, ½ to go in the reduction
  • Maldon sea salt flakes added as required
  • Cracked black pepper added as required
  • Sunflower oil for cooking
  • 100g Butter (unsalted)
  • 1 Bay leaf
  • 100ml Natural jus
  • 100ml Westons organic cider

For the salad

  • Granny smith apples
  • Red chard leaves
  • Red mustard frills
  • Red amaranth
  • Cider vinegar
  • Extra virgin olive oil

For the puree

Claremont farm root vegetables, washed and peeled;
  • 2 Diced carrots
  • 1 Small diced swede
  • 1 Medium potato
  • 1 diced butternut squash
  • 2 cloves of garlic peeled and left whole

Boil in lightly salted water until cooked, drain and liquidise to the correct consistency and adjust seasoning to taste.
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