2 kg boneless loin of pork
2 tbs light olive oil
6 sage leaves (finely chopped)
6 sprigs rosemary (leaves only, finely chopped)
4 sprigs thyme (finely chopped)
1 tsp nutmeg (finely ground)
1 level tsp allspice
1 meduim red onion (finely chopped)
1 large clove garlic (finely chopped)
1 heaped tsp mustard powder
Pre-heat oven to 180º C (160º C fan).
Mix together all the dry ingredients including the garlic and onion and pound together in a pestle.
Brush the pork all over with the oil then roll the pork in the above rubbing mixture covering completely.
Roast in the oven for about 2 hours or until the core temperature reaches 140-145º F.
Rest in a warm place for 15 minutes while making the sauce.
3 tbs unsalted butter
3 tbs plain flour
250ml vegetable stock
200ml good dry apple cider
Freshly milled black pepper and sea salt
Heat the butter in a heavy pan and when bubbling add the flour, stir and cook until light brown.
Remove from the heat and whisk in the stock and cider, and then season to taste.
Return to the heat and keep whisking until the sauce has thickened.
Serve with roast potatoes, glazed carrots and mange tout with the sauce served separately.