Pot-Roast Pork

• 2½ lb / 1.10 kg rolled, boned loin or half leg of pork

Heat a non-stick frying pan, and brown the meat all over. Remove and set aside. Lightly fry the onion until just beginning to turn colour, and then lay it in the bottom of a casserole just a little larger than the joint of pork. Push the cloves into the pork fat at intervals. Peel the garlic and cut