ESKORT: Pork mushroom & rocket salad

By YOU
13 December 2010
Photo: Supplied

Photo: Supplied

Preparation: 15 min | Cooking: 50 min | Serves: 4

The pork loin roast that just keeps on giving! A #JustDelicious salad and plenty of leftover pork to snack on.

Get this roast on while you catch the summer sunshine! This recipe is so quick and easy that you can lie outside and catch a tan while the oven does the work 
 

INGREDIENTS
 

PORK LOIN

60ml olive oil

6 cloves garlic, crushed

salt

freshly ground black pepper

1kg Eskort Pork Loin Roast

MUSHROOMS

30g butter

400g brown mushrooms, sliced

salt
 
DRESSING


60ml olive oil

30ml red wine vinegar

30ml wholegrain mustard

10ml honey

pinch of salt

pinch of ground black pepper

150g walnuts

1 packet of fresh rocket

METHOD 

Preheat the oven to 180°C.

PORK LOIN

  • Mix olive oil, garlic, a teaspoon of salt and teaspoon of pepper in a small bowl. 
  • Coat the pork loin with the mixture, ensuring it’s coated on both sides.
  • Place the pork on a roasting tray and cook for 45-50 minutes, until the top is crispy.

MUSHROOMS

  • Heat butter in a frying pan, add the mushrooms and season with salt. Sauté until just browned. Remove from the pan and set aside.
  • Remove the pork from the oven and allow to rest for 10 minutes. Cut the meat into thin slices.

DRESSING

  • In a bowl, whisk together the olive oil, red wine vinegar, wholegrain mustard, honey, salt and pepper and set aside.
  • Assemble the salad by layering rocket with mushrooms, pork loin and walnuts and finish with a drizzle of the dressing.

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