Instructions: Makeup the marinade by mixing everything together.

Take two large freezer bags and put one inside the other.

Put the pork and the marinade into the inner bag tie up and leave for at least 12 hours in the fridge turning occasionally.

Remove the pork from the marinade and reserve the liquid.

Lie the pork flat in the small roasting tin skin side uppermost.

Cover loosely with a piece oFfoil.

Hang the roasting tin on the third set of runners in the roasting oven and roast for 50 minutes.

Remove the foil pour over the marinade and roast for a further 20 to 30 minutes until the marinade has darkened and the pork is cooked.

If getting too brown replace the foil.

Test to see if it is cooked by spearing the centre with a skewer: if the juices that flow are clear it is done; if pink leave a little longer.

Rest the pork for 10 minutes before carving.

Serve with the strained marinade gravy.

If liked it may be thickened.

If buying from your butcher ask for boned loin. In supermarkets it is sometimes called traditional loin steak. It is very lean and comes well trimmed. You will have to ask for it at the meat counter.

Serves 6

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