Roast loin of pork with mustard fruits

The mustard-flavoured Italian fruit condiment Mostarda di Cremona or Mostarda di Frutta that is served with this dish packs a distinct piquant kick. Find it at well-stocked delis, or buy online at melburyandappleton.co.uk

Serves 6-8

2.2kg loin of pork, off the bone 4 cloves garlic, skinned and roughly chopped 1 tsp sea-salt flakes 2 tsp fennel seeds 1 tbsp Dijon mustard 2 tbsp olive oil 2 tbsp picked rosemary leaves 1 tbsp picked thyme leaves Black pepper and salt 3 small red onions, peeled and sliced into wedges 7 bay leaves 4 rosemary sprigs 120ml white wine 1 jar mustard fruits (Mostarda di Cremona or Mostarda di Frutta)

Step 1) Ask your butcher to remove the skin from the pork, leaving a layer of fat behind. Score this fat to help it crisp up when roasted. Bash the garlic, salt, fennel seeds, Dijon mustard, 1 tbsp olive oil and picked rosemary and thyme leaves in a pestle and mortar (the sea salt will help to break down the garlic). Lay the pork flat on a board, fat-side down, and spread the fennel seed mixture over the flesh, seasoning it well with pepper. Roll the pork up from one of the long sides and tie securely with kitchen string at regular intervals. Cover and put in the fridge for a minimum of 2 hours, or overnight.

Step 2) Bring the meat up to room temperature before cooking. Pre-heat the oven to 220°C, Gas Mark 7. Toss the onions with the remaining oil and spread in the bottom of a large casserole or roasting tin. Add the bay leaves and leaves from the rosemary sprigs, laying the pork on top, seam-side down. Scatter the pork with a little salt and roast for 15 minutes.

Step 3) Add the wine, lower the oven to 200°C, Gas Mark 6 and roast for 40 minutes more, until the pork fat is golden. Cover loosely with foil and rest for 15 minutes before serving with the mustard fruits, along with roast potatoes and braised greens. Any leftovers are delicious cold in sandwiches.

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