Categories: July

Ingredients

• about 1.5kg tied boneless pork loin with a good fat layer, skin scored
• 2 tbsp red wine vinegar
• sea salt, to season
• 2 tbsp plain flour
• 4 tbsp Marsala or dry white wine
• 300ml chicken or beef stock, hot
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 450g baby spinach leaves, washed

Directions

1. Preheat the oven to 240˚C/fan 220˚C/gas 9 or its highest setting. Weigh the pork and calculate the cooking time at 20 minutes, plus 25 minutes per 450g. Use your fingertips to rub the vinegar and sea salt into the skin, making sure it gets into the score marks. Roast on a rack in a roasting tin for 20 minutes.

2. Reduce the oven to 180˚C/fan 160˚C/gas 4. Roast the pork for your calculated cooking time until cooked through. Pierce a skewer into the centre of the pork and check the juices run clear. Set aside on a plate to rest, loosely covered in foil.

3. Make the gravy. Drain the excess fat from the tin. Put the cooking juices in the tin over a medium heat and stir in the flour for 1 minute. Whisk in the Marsala and stock, then bring to the boil. Simmer for 5 minutes, until thickened slightly. Season and strain into a hot gravy boat.
4. Meanwhile, cook the spinach. Heat the oil in a deep frying pan over a medium-high heat. Add the garlic and cook, stirring, until lightly browned. Add half the spinach and cook briefly, stirring, until just wilted. Transfer to a colander to drain off the liquid. Repeat with the remaining spinach, then tip all of it into a bowl. Season to taste.
5. Thickly slice the pork and put on a serving platter. Drizzle with the gravy and spoon the spinach alongside. Serve with the potatoes with tomato, feta and parsley.

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