This is really quite simple even though it may seem fussy. Ask your butcher to prepare the meat for you by cutting it away from the bone and leaving it attached just at the bottom. Then, to serve, all you have to do is detach the last bottom bit and slice it up. Roasting it with the bones just gives extra flavour to the dish and it looks good. But, if you prefer, you can cook it from the beginning deboned — a simple loin of pork. You can easily get a bigger piece than this, depending on how many you will be feeding. If you prefer, use unsweetened clear apple juice in place of the wine. And you can brush the pork with some mandarin jam and mustard instead of the honey, if you happen to have some. Or leave out the last step of brushing with honey mustard and serve a plain unsweetened roast instead.