Loin of pork with red wine and honey

Ask your butcher to take the meat off the bone in one piece, retain the bone and score the skin for crackling.
Place the meat back onto the bone and tie the two together at intervals.
The joint will be easier to carve and will remain moist.

Brush a large roasting pan with the olive oil.
Rub the meat with the remaining oil and season it with salt.
Place in the pan skin-side down and roast in a preheated 220 °C oven for 20 minutes, turning the meat once until the meat and skin are a light brown colour.

Reduce the oven temperature to 175 °C and pour the honey and 500 ml wine around the meat.
Add the remaining ingredients and loosely cover the dish with aluminium foil.
Cook for two hours, uncovering the joint for the last 30 minutes.
Ensure that the liquid does not reduce too much.
Add more wine if necessary because the liquid should have the consistency of a light sauce at the end of the cooking time.
If not, pour it into a saucepan and reduce until thickened and slightly syrupy.
Remove pork from the oven, cover and keep warm for 15 minutes before serving. Remove the crackling before slicing – it makes it easier to carve the meat.
Serve with mash potatoes seasoned with chopped fresh sage, and roasted vegetables or a green salad with orange segments and watercress.