for the marinade

• 6 tablespoons Seville orange juice, or ½ sweet orange juice and ½ lime or lemon juice
• 1 tablespoon grated sweet orange rind
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1½ teaspoons crushed dried oregano
• ½ teaspoon coarsely ground black pepper
• 4 cloves garlic, crushed
• 4 tablespoons sunflower oil
• 1.5 kg loin of pork, boned, skin removed, rolled and tied
• 2 tablespoons sunflower oil
• juice of ½ sweet orange
• 4 tablespoons port or sweet sherry

Blend all the marinade ingredients together Put the pork into a dish, pour over the marinade and leave for at least 3—4 hours or up to 24 in the refrigerator. Turn occasionally, rubbing the marinade into the meat.

Preheat the oven to 200°C/400°F/gas mark 6. Wipe the meat and reserve the marinade. Heat the oil in a small roasting tin, add the pork and brown it quickly on all sides. Transfer the tin to the oven and roast for 30 minutes. Lift out the tin and reduce the heat to 170°C/325°F/gas mark 3. Baste the pork and pour off the fat. Pour the marinade over the pork and return the tin to the oven. Roast for a further hour, basting regularly so that the pork acquires a good glaze. Test that the meat juices run clear by piercing the pork through the centre with a fine skewer. Lift the pork from the tin and keep warm, covered with foil.

Transfer the roasting tin to the stove top, and scrape loose any bits stuck to the bottom. Add the sweet orange juice and the port or sherry and boil to deglaze the pan. If necessary add 1–2 tablespoons of water. Strain the juices and serve with the pork. Boiled potatoes and Okra with Apricots make good accompaniments.