Roasted Pork Loin on Sauteed Potato

Recipe by Ben Mills  Photograph by Aaron McLean

Edamame are soybeans sold in their pods, available from the freezer section in most Asian food markets. Simply defrost under cold water and pop them out of their skins.

• 6 x 180g pieces of pork loin, seasoned and coated in a little oil

• baby potatoes, cooked in salted boiling water until tender

• 250g streaky bacon, pan-fried until crisp

• 2 cups edamame, skins removed

• 1 bunch curly endive, washed

• 2 corn cobs, dry-toasted on a barbecue or hot pan (they will blacken slightly), kernels removed by shaving with a sharp knife

• 1 green apple, sliced

• a few chopped chives

• 5 tablespoons good-quality olive oil

• juice of 1 lemon

• sea salt and ground black pepper

Preheat oven to 210 degrees C. Seal pork loin in a hot pan for 1 minute each side and then roast for 6 minutes, turning once. (Alternatively, you could use the barbecue.) The pork should be firm to the touch but will be cooked only a little more than medium-rare. Resting the meat for about 5 minutes will bring it to medium.

Slice potatoes and sauté over medium heat until golden. Toss the edamame, endive, corn and apple with the olive oil and lemon juice and season well. Arrange potato and bacon on plates and top with the pork loin and some salad.

Serves 6.