Ingredients

• 75g/2½oz unsalted butter
• 2 onions
• finely diced
• 200g/7oz pork mince
• 1 bunch fresh sage
• finely chopped
• 175g/6oz fresh white breadcrumbs
• 100g/3½oz suet
• 1 lemon
• zest
• 1.5kg/3lb 5oz boneless loin of pork
• butterflied
• salt and freshly ground black pepper
• 500g/1lb 2oz Maris Piper potatoes
• 125ml/4fl oz double cream
• 125g/4½oz unsalted butter
• 50g/1¾oz unsalted butter
• 1 head spring greens
• core removed and sliced
• 200ml/7fl oz pork jus or gravy

Directions

• For the stuffed loin of pork
• preheat the oven to 150C/300F/Gas 2.
• Heat a frying pan and add 25g/10z of the butter. Once hot
• add the onion and cook for a couple of minutes. Allow the onion to cool.
• In large bowl
• mix the cooled onion
• pork mince
• sage
• breadcrumbs
• suet and lemon zest.
• Lay the pork loin
• flesh-side up
• on a chopping board.
• With a sharp knife
• make an incision in the eye of the loin half way down running parallel to the board
• cutting almost all the way through. Open the loin up and repeat a few times
• cutting so that the loin opens up and it is as flat as the belly part of the pork.
• Season with salt and black pepper
• then spoon the stuffing onto the loin and spread out along the loin
• then roll up into a large sausage.
• Secure with cook's string at 5-6 points along the loin and then transfer to a roasting tin.
• Rub the rest of the butter over the top of the pork and season with plenty of sea salt.
• Roast in the oven for five hours. The crackling should be crisp and the pork very tender.
• For the mash potato
• cook the potatoes in a pan of boiling salted water for 12-15 minutes
• or until tender. Drain.
• Press the potato through a potato ricer into a saucepan. Return to the heat
• then add the butter and cream and beat to a smooth purée. Season
• to taste
• with salt and freshly ground black pepper.
• For the spring greens
• heat the butter in a clean pan and add the spring greens with a little water and cook until wilted.
• To serve
• carve the pork loin and place on a serving plate. Place the mash potato next to the loin and the wilted greens next to that. Pour over some of the pork jus or gravy.