Ingredients
100ml/3½fl oz olive oil
3 tbsp clear honey
3kg/6lb 8oz boned and rolled loin of pork
1 tbsp ground cumin
1 tbsp dried sage
1 tsp celery salt
FOR THE GRAVY
25g/1oz butter
25g/1oz plain flour
300ml/½pt dry white wine
600ml/1pt vegetable stock (a cube is fine)
Method
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Whisk together the olive oil and honey until the mixture has blended together and emulsified. Rub this all over the pork, discarding any excess. Tip the dry ingredients onto a large plate or tray and mix together well, then roll the pork in the mixture until it is covered. Leave to marinate in a cool place for a couple of hrs.
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Heat oven to 180C/fan 160C/gas 4. Fit a rack, big enough to hold the pork, over a large roasting tray. Place the pork on the rack, season with salt and pepper and cook in the oven for 50 mins. Reduce heat to 160C/fan 140C/gas 3 and cook the pork for another 1 hr 10 mins or until cooked through. Cover with tin foil and leave to rest on a board for 10-20 mins.
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To make the gravy, melt the butter in a pan over a low heat, then whisk in the flour until the mixture is smooth and has turned a slightly blonde colour. Pour in the wine, a little at a time, and leave to cook for 2 mins. Add the stock, mixing until the gravy is smooth. Leave to cook for about 15 mins until reduced by about a third, tip in any juices from the resting meat and serve.
PER SERVING
783 kcalories, protein 69g, carbohydrate 8g, fat 53g, saturated fat 19g, fibre none, added sugar 3g, salt 1.02g
