Pork is such a delicious meat to serve and together with this spicy plum sauce lovely aromas soon fill your kitchen.

The Toughened Non-Stick 28cm Deep Frying Pan and Lid is used to slow roast the pork in the oven and used again to complete the sauce on the hob.

Serves 6

Ingredients

• 1½ - 2kg (3 – 4 pounds) pork loin with the chine bone removed and the skin closely scored
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 4 shallots
• 4 good-sized sprigs fresh thyme
• Freshly ground black pepper

Spiced Plum Sauce:

• ½kg (1 pound) red plums
• 2 cinnamon sticks
• ½ level teaspoon mixed spice
• 4 tablespoons soft brown sugar
• Finely grated zest from 1 small orange
• 125ml (1/2 cup) Madeira
• 1 teaspoon cornflour 

Oven: 170°C / 325°F / Gas 3 – Pre-heated

Fan oven: 160°C

Rub one tablespoon of the oil into the skin side of the pork. Sprinkle with half the salt and rub this in to the skin and the score marks. 

1. Heat the remaining oil in the pan over a medium setting. When hot sear the skin side of the pork first, allowing 4 – 5 minutes until the skin begins to colour and bubble. Turn the meat over and sear the remaining surfaces. Add the shallots and brown these around the meat, then lift these out. Add the sprigs of thyme to the meat with a little black pepper. Cover and roast for 1¼ hours.
2. Remove the lid and, using a carving knife, slice off the skin leaving just a thin layer of fat behind. Return the shallots around the meat, cover again and return to the oven for a further 45 minutes or until the meat is very tender.
3. Put the skin, fat side down, on a baking sheet and drizzle with a little more oil and the remaining salt. Return this to the oven to bake and produce a sheet of crisp crackling.
4. Whilst the meat is roasting make the spicy plum sauce. Put the plums into boiling water for 3 minutes then plunge into cold water for 2 minutes. Peel away the skins. Cut the plums into quarters removing the stones.
5. Put the first five ingredients for the sauce and four tablespoons of the Madeira, into a saucepan. Simmer for 10 – 12 minutes until the plums are tender. Remove from the heat.
6. Remove the meat and the shallots from the pan. Discard the thyme. Roughly chop the shallots into the plum sauce. Cover the meat and allow it to rest for 10 minutes.
7. Remove the cinnamon sticks from the plum sauce and transfer the mixture into the deep frying pan, adding the remaining Madeira and four tablespoons of water. Bring to a simmer then stir in the cornflour blended with a little cold water. Cook, stirring, until the sauce is thickened and glossy. Taste and adjust the seasoning.
8. Carve the pork thickly and serve with a little of the spicy plum sauce. Break the crackling into strips and use as a garnish for each serving.