Roast marinated pork loin, rosemary potatoes and garlic scented mushrooms Archive

Ingredients

• 50g/1¾oz fine salt
• 50g/1¾oz sea salt
• 4 garlic cloves
• 2 tbsp flatleaf parsley
• 2 tbsp fresh coriander
• 2 tbsp fresh sage
• 4-bone pork loin, in one piece
• 2 tbsp olive oil
• 500g/1lb 2oz Maris Piper potatoes, peeled and cut into 2cm/1in cubes
• 4 sprigs fresh rosemary, leaves only
• 50g/1¾oz unsalted butter
• 2 shallots, peeled and finely sliced
• 200g/7oz chestnut mushrooms
• 25g/1oz dried porcini, soaked in 100ml/3fl oz water for 30 minutes
• 100ml/3½fl oz Madeira
• 400ml/14fl oz double cream
• 1 tbsp olive oil
• 100g/3½oz baby spinach, stalks removed
• 2 heads chicory, leaves removed and cut into four
• 1 bunch rocket
• 1 garlic clove, finely chopped
• knob of butter