Winter: Loin of Pork with Bayeux Mustard Sauce

Here's a seasonal tribute dish to Alderney, for their outstanding Finale to Bayeux Tapestry. Thanks too, to island chef Tony Leck whose recipe can be found in his book "Pavilion on a Plate"

Ingredients: 2k Pork loin joint 25g black peppercorns 45g unbleached coarse sea salt 2 baking apples 1 onion 1 carrot 2 sticks celery 250ml Rocquette cider 25ml Olive oil

450g Pork bones chopped (ask your butcher to do this) 1 carrot 1 onion 2 celery sticks 1 bulb garlic 25g Fresh Guernsey Thyme 2 baking apples 80g wholegrain Bayeux mustard 330ml Rocquette Cider 330ml chicken stock 75ml Guernsey cream

Season the loin of pork well with the salt and pepper, taking care to rub the salt in well to help crisp up the crackling later. Heat a roasting tray in a hot oven or on the hob at a high temperature.  Rub the oil into the pork loin and place the meat in the roasting tray.  Seal thoroughly by turning, before adding chopped onion, carrot, celery and apple to the roasting tray.  Allow the vegetables to caramelise slightly before adding the Rocquette Cider. Place in a pre-heated oven 200 deg C, 400 deg F, Gas 6 and roast for approximately 1 1/2 hours. Using a separate large, heavy based saucepan, heat over high flame until hot and add the pork bones, together with the remaining chopped vegetables, stir occasionally whilst allowing the bones and vegetables to caramelise. Add the garlic and chopped apples (it's not necessary to peel or core the apples) followed by the Rocquette Cider and chicken stock. Bring to boiling point and, using a ladle, skim any impurities off the top; allow the stock to simmer for 1hr. Remove the loin from the oven and allow to rest in a warm place.  Add the meat juices and vegetables to the sauce and reheat.  Pass the sauce through a fine sieve and simmer until required consistency is reach.  Add the wholegrain mustard to the sauce, together with the Guernsey cream prior to serving. Remove the crackling from the pork in one whole piece before carving.  Portion the crackling and serve immediately with braised red cabbage and crisp roast potatoes. Enjoy!