Porchetta, apple and date panzanella, buttered cabbage, Dijon mustard

Porchetta, apple and date panzanella, buttered cabbage, Dijon mustard

New Classics
10 generously
Mark Roper

The pairing of pork with apple, and apple with dates is a no-brainer, as is the addition of bread to the stuffing. Keeping the bread and other ingredients chunky is visually, as well as texturally, pleasing. The flavours mingle beautifully yet keep their integrity.


Quantity Ingredient
1 x 4kg pork loin, belly attached
salt and pepper
1 large carrot
3 granny smith apples
1 onion
6 bay leaves
3 sprigs thyme
olive oil
500ml dry apple cider
200ml Chicken stock
1 small white cabbage
150g butter
1 bunch flat-leaf parsley, roughly chopped
dijon mustard

Apple and date panzanella

Quantity Ingredient
12 small shallots, peeled
1 sprig thyme
200-300ml olive oil
Chicken stock
3 granny smith apple
1 loaf ciabatta or sourdough bread, crust removed
300g caster sugar
50ml cognac or brandy
100ml sherry vinegar
12 medjool dates, pitted and quartered
salt and pepper
2 pinches ground allspice


  1. For the panzanella

    Put the shallots in a heavy-based saucepan with the thyme and a little of the olive oil. Cook for several minutes over medium heat, until the shallots start to colour slightly. Add enough chicken stock to cover. Poach gently for about 10 minutes until you can easily pierce the shallots with the tip of a knife. Drain and set aside.
  2. Peel and quarter the apples then halve the quarters.
  3. Tear the bread into chunks and toss with some olive oil to coat. Toast in a non-stick frying pan over medium heat until golden and crisp.
  4. Heat a heavy-based saucepan over medium heat until hot. Start to sprinkle in the sugar and, as it melts, add more, stirring with a wooden spoon constantly. When all the sugar has dissolved and has turned golden (about 3–4 minutes), add the apple pieces and toss through well. Add the cognac and the vinegar. Cook for several minutes, shaking the pan until all the sugar has dissolved.
  5. Mix the bread, dates, shallots and apples together, season with salt and pepper and add the allspice.
  6. For the meat

    Trim the excess fat from the pork loin and season well with salt and pepper.
  7. Place the panzanella close to the thick end of the pork and roll up tightly.
  8. Using the tip of a very sharp knife, score the skin in a criss-cross fashion. Tie in 2 cm sections tightly with butcher’s string.
  9. Preheat the oven to 190°C.
  10. Roughly chop the carrot, garlic, apples, onion, bay leaves and thyme and place in a heavy baking tray with the meat. Rub the meat generously with salt.
  11. Add a little olive oil to the vegetables. Pour in the cider and stock and roast for 1 hour 20 minutes, then turn the oven off and open the door a fraction and allow to rest for at least 20 minutes.
  12. Cut the cabbage into quarters and remove the core. Tear into bite-sized pieces.
  13. Bring a saucepan of salted water to the boil. Blanch the cabbage for 5 minutes then drain into a colander. In a large frying pan melt the butter over medium heat and add the cabbage. Season well with salt and pepper and add the parsley.
  14. To serve

    Transfer the pork to a cutting board. Use a very sharp serated knife to cut the pork into 1.5 cm slices. Smear a little mustard onto each plate. Divide the pork among the serving plates then garnish with the cabbage and serve. Alternatively, serve the sliced pork on a platter with the cabbage and mustard served on the side.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again