Another lovely pork roast from Nigel - instead of the leg he suggests, I went for a boned loin. I also didn't make the gravy separately, as he suggested, but used the pork juices from the roasting tin and deglazed with the Marsala (and a little Madeira) and water. Lovely with a big dish of baked root vegetables and Delia's most wonderful Braised Red Cabbage - absolutely delicious, especially with an Italian Barbaresco to wash it down.
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