122: Roast pork with grapes, juniper and Vin Santo, p308

Parents visiting for Sunday lunch today, so followed the Nigel souffle-opener with another four recipes from the book...The fat on the pork loin wasn't scored and it was really difficult to cut into it, even with my sharpest sharpest knife, grrr, so the spice mixture ended up kinda rubbed all over the meat and balanced on top :)

Was a bit hesitant about the juniper berries, can't stand the taste of juniper (yes, that includes gin too therefore...) and this smelt very junipery during cooking, but luckily the end taste wasn't too strong and overpowering. Although it was definitely there... And the dry marsala - yum! Definitely a good thing, and combined with the grapes (which were pretty blackened by the end of the cooking), made the most amazing deep, rich, tasty gravy. Served with roast potatoes as per the recipe, and the baked onions and lemon mint peas as in the next couple of recipes...