Spicy loin of pork

Sprinkle the pork with the balsamic vinegar, rub in well and leave for 20 minutes. Meanwhile preheat the oven to 160 ºC. Mix the caraway seeds, peppercorns and 30 ml (2 T) salt and press the mixture into the meat. Drizzle the meat with the olive oil and arrange the bay leaves on top. Roast the meat for 25-30 minutes per 500 g meat plus 25 minutes extra or until the meat juices run clear. Remove the meat from the roasting tin, cover with aluminium foil and leave to rest for 15 minutes. Meanwhile pour off the fat in the roasting tin. Add 45 ml (3 T) hot water and heat on the stove plate. Simmer gently, scraping up the coagulated roasting juices. Reduce the liquid until a flavoursome sauce is formed. Carve the meat and serve with the sauce and baby beetroot, baked whole in the oven with their skins, and roast potatoes.
Serves 6-8.