Insert small slivers of garlic and prick some whole cloves into the surface of the roasting joint together with some small sprigs of Rosemary.
Roast the joint of pork in preheated oven at 170°C, 325°F, gas mark 3, allow 30 minutes for every 1 lb (450g ) plus 20 mins for every lb (450g) over 4 lb (1.8 kg).
Half an hour before the end of cooking time glaze the joint with a mixture of :
1 tbsp French mustard, 1 large tbsp of
orange marmalade, juice of 1 orange,
1 dstsp brown sugar.
Skim excess fat from the pan juices at
the end, and make a sauce by adding white wine, orange juice, and Madeira
or Curaçoa, so that you have a piquant, not too sweet sauce.
Cut 2 oranges into thin slices, heat them through carefully in the sauce and serve around the joint of pork. Pour
the sauce over the joint and sprinkle lightly with parsley for an attractive finish.