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 plain flour
300ml/½pt dry white wine
600ml/1pt vegetable stock (a cube is fine)
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.
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.
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.
783 kcalories, protein 69g, carbohydrate 8g, fat 53g, saturated fat 19g, fibre none, added sugar 3g, salt 1.02g