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This looks amazing on a serving platter, with the bay leaves and peppercorns along side. A real stunner, and too easy to cook. Serve with Potato and Sorrel Gratin - Lloyd

1 pork roast, or you could use a roll of pork
150ml red wine vinegar
150ml red wine
1 dessertspoon fresh, black peppercorns
12 fresh bay leaves
And that's all you need - simple, eh!
Preheat oven to 240 C.
Heat some oil in a large dish. Sear pork all over in a little olive oil. Remove from dish and add the vinegar. Boil until it starts to reduce, 2 or 3 minutes. Reduce heat and add remaining ingredients, and return the pork to dish. Cover with tinfoil or place a lid over the contents and bake in the oven until cooked. Ensure that the pork is well covered with the juices and baste from time to time.

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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm