Step 1: Score the fat of the pork loin in a criss cross fashion.

Step 2: Mix all marinade ingredients together and rub the loin with the marinade and set aside for a minimum of 1 hour. If prepared the day before and refrigerated allow to come to room temperature.

Step 3: Preheat the oven to 210C.

Step 4: Season the pork loin with salt and pepper, heat a little olive oil in a fry pan and sear for 2 minutes, then turn over, turn off the heat and sear the other side for 2 minutes. Put the heat back on and deglaze the pan with balance of marinade.

Step 5: Place into oven for 8 minutes, then remove, turn heat down to 180C, stand up in roasting pan and return to oven for 25 minutes.

Step 6: Leave to rest for 15 minutes then carve, the pork should be just cooked, silvery but not pink. Serve with potato salad and caramelised witlof with pickled figs.