Mustard Roasted Loin of Pork with Melting Potatoes

METHOD

1. Trim any excess fat from the pork loin leaving about 5mm.

2. Then score the fat with the tip of a small knife, rub the mustard into the fat.

3. Season with some salt and pepper and then place into the fridge for 30 minutes.

4. Preheat the oven to 200°C or Gas mark 6.

5. Spread the butter over the bottom of a braising dish – which should be just large enough to take all the potatoes.

6. Trim 1cm off the end of each potato and place them flat side down into the dish, they should all fit snugly.

7. Pour the cold water into the dish until the potatoes are just covered. Bring the water to the boil before placing into the oven.

8. Place the pork onto a roasting tray and place into the oven. Roast the pork for 45 to 50 minutes, and rest for a further 15. The water should have reduced to dry and the potatoes should be tender. If the water has not reduced remove from the oven and finish cooking on the gas, until the potatoes are a nice golden colour.

9. Serve and enjoy.

What you will need