• 600ml dry cider
• 1 medium onion, peeled
• 6 cloves
• 1.8kg loin of pork boned and tied and rind removed
• 8 black peppercorns
• 2 bay leaves

For the Relish
To obtain best results and to save time use a mini-chopper to prepare the ingredients

• 25g butter
• 2 onions, peeled and finely chopped
• 2 cooking apples, peeled, cored and finely chopped
• 1 teaspoon curry powder

Have ready a large casserole dish. Pre-heat the oven to170°C or gas mark 3

1. Pour the cider into a small saucepan and boil to reduce by half.
2. Meanwhile stud the onion with the cloves
3. Place the loin of pork in the casserole dish and pour over the reduced cider. Add the onion, peppercorns and bay leaves. Cover tightly and bake in the oven for about 1.5 hours.
4. Once cooked, remove the pork from the casserole, reserving any remaining cider and meat juices and allow to cool completely before slicing. Arrange the meat slices on a serving platter.
5. Whilst the meat is cooling make the relish. Melt the butter in a saucepan. Add the onions and fry until soft. Then add the apple and curry powder and the reserved cider and meat juices. Simmer gently until the apple is cooked and beginning to puree.
6. Allow the relish to cool before spooning over the cold pork slices.

Serves 6-8