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Pork, Mushroom & Rocket Salad
Pork, Mushroom & Rocket Salad

Get this roast on while you get your sunshine toasting on! This recipe is so quick & easy you can lay outside and catch a tan while the oven does the work!

Prep Time: 15 min
Cook Time: 50 min
Serves: 4



Pork Loin


1 kg

Eskort Pork Loin Roast

60 ml

olive oil

6 cloves

garlic, crushed




ground black pepper



400 g

brown mushrooms, sliced

30 g;






60 ml

olive oil

30 ml

red wine vinegar

30 ml

whole grain mustard

10 ml





ground black pepper

150 g


1 packet

fresh rocket


  • Preheat oven to 180°C.

  • Mix olive oil, garlic, a teaspoon of salt and teaspoon of pepper together in a small bowl, coat the pork loin with the mixture, make sure the loin is coated on both sides.

  • Place pork loin on an oven roasting tray and cook for 45 - 50 minutes, top should be crispy.

  • Heat butter in a frying pan, add mushrooms, season with salt and sauté until just browned.

  • Remove from pan and set aside.

  • Remove pork loin from oven and allow to rest for 10 minutes, then slice into thin slices.

  • In a bowl, whisk together the olive oil, red wine vinegar, whole grain mustard, honey, salt and pepper, set aside.

  • Assemble salad by layering rocket with mushrooms, pork loin and walnuts and finish with a drizzle of the dressing.

Recipe Meal Types: - Salads - Lunch - Dinner - Banting/banting option
The following product can be used with this recipe:
Available at Eskort Butcheries

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