Ingreadient :

• 3kg rolled pork loin, scored
• 1 tbsp sea salt
• 2 tbsp sherry vinegar
• 1 tbsp Dijon mustard
• 1 shallot, peeled and diced
• 1 small bunch coriander, chopped
• 1 small bunch mint, chopped
• 1 small bunch dill, chopped
• 1 small bunch parsley, chopped
• 2 tbsp capers
• 1 lemon, juice and zest
• 50ml olive oil
• 400ml veal jus
• Knob of butter
• Hot jersey royals, buttered
• Wilted spring greens

Direction :

1. Preheat the oven to 250C.
2. Place the pork into a large roasting tray, sprinkle over the salt and place into the oven. After 30 minutes, turn the oven down to 150C and allow to cook for a further 3 hours.
3. Boil the veal jus and reduce by half. Finish with butter. For the salsa verde, chop all of the ingredients together and mix well.
4. To serve, slice the pork, pop onto a plate with a spoonful of vegetables and drizzle over the sauce.