These little slices are a good thing to hand round with drinks to take the edge off the appetite. If used as a starter, you can dispense with the cocktails and eat them as you would salami, with the sauce on the side.
Combine all the ingredients, except the pork and oil, in a glass or china bowl and mix them well. Place the loin of pork in this marinade and refrigerate for 3-4 hours, basting frequently or you can leave it overnight. When ready to cook, remove the pork and put it in an oiled roasting tin, reserve the marinade. Cook the pork in a preheated moderate oven 180°C/350°F/Gas 4 for about 45 minutes, turning and basting occasionally to get an all round roasting.
When cooked allow to cool and cut into thin slices and use cocktail sticks for picking up the slices. The marinade may be used as a dipping sauce; strain it, simmer it for 20 minutes and allow to cool.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.