Why is roast pork such a challenge?
I think I need to be clear before I start this moan/rant/worry – whatever it is. I love roast pork, when done properly. That’s when it’s juicy, not dry.
But what do you do with a joint of pork? The traditional crackling bit does horrendous things to my diet, so I’m always look-out for something creative to do with pork.
I know what I like to do with roast chicken or roast lamb – the flavours that make these really memorable. I know not to mess about with beef – just get the biggest and best joint that I can afford, and show it to a little heat before serving 
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Recently, faced with a bone-in loin of pork. I spread it with onion marmalade about 30 minutes before taking it out of the oven. That was nice; I’d do it again.
I also like to roast one dessert apple per person next to the meat. But this weekend, I know there’s a joint of pork that Sam bought sitting in the fridge. And I want to do something different with it tomorrow.
