This quick sticky glaze is a great way to liven up pork served with a root vegetable puree.
Preheat oven to 190°c/350°f
Combine all ingredients in bowl and add pork to, to marinade for up to two hours, ideally overnight
Remove pork, reserve marinade mixture and make slits in the fat of the pork an sprinkle with salt.
Put pork in over and roast for 30 mins, then turn down to 180°c/350°f for a further 50 minutes. In the last 20 minutes, remove the pork and baste with marinade at 5 minute intervals.
Remove pork and rest. Bring remaining marinade to the boil and reduce by two thirds. Keep warm.
To make mash, peel and cube all veg and place in boiling salted water, cover and boil vigorously for 20 mins.
Drain water from veg and put veg back in saucepan along with butter, double cream, nutmeg and seasoning. Put all ingredients into food processor and blend to a puree.
To serve, place two slices of pork on a spoonful of puree on plate, drizzle with gravy and serve with apple sauce.
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