Preheat the oven to 180 ºC.
Rub the meat well with the oil, mix the seasoning and rub it into the meat.
Place in the preheated oven and cook until golden brown for about 25 min.
Turn over and cook for another 25 min. Wrap the meat in foil and cook in the foil for another 25 min.
For the sauce, heat 1 tbsp. of oil in a saucepan, add the ginger and garlic and cook stirring for 30 seconds.
Add the gooseberry jam, sweet chilli sauce, rosemary, balsamic vinegar, orange zest and sesame oil, cook gently for 12 minutes or until it starts to look glossy.
Remove the roast from the oven and remove the foil.
Cover the roast with half the sauce and cook for a further 20 minutes at 200 – 220 ºC until light golden brown.
Try not to exceed the total cooking time of 40 minutes per 1kg. Remove from the oven and serve with the remaining sauce.Recipe by Jenny Morris for Checkers.