Pre-heat your oven to 240°C. In the bottom of your roasting tin – place the carrots, onion, celery and herbs.
In your microwave heat up 6 of the 8 Tbs of jam and pour it over the vegetables in the roasting tin.
Pour over about ¾ of the bottle of wine and season well with pepper and a chicken stock cube.
Place the pork roast on top of the veggies and place in the oven for about 30 minutes on high (240°C).
Then turn it down to about 100 and let it continue to roast gently and slowly. When the meat is cooked, which will take approx an hour – melt the last 2 Tbs of plum jam and brush it over the top of your roast and return it to the oven and grill it until it’s bubbly and browned.
Set the meat aside for a few minutes while you boil the gravy down – reduce it by at least half – keep tasting it – and adjust the seasoning to your liking.
Carve the meat and serve with the carrots that you roasted with meat and some veggies.
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