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Method Prep:15min › Cook:3hr › Ready in:3hr15min
Preheat the oven to 190 C / Gas 5.
Put the loin of pork in a self basting oven tin or large casserole dish and brush the mustard over the meat so that it is fully covered.
Drain the tin of pineapple and reserve the juice. Mix together the pineapple juice, golden syrup, vinegar, white pepper and the water. Stir thoroughly and pour in to the dish with the meat. Cover.
Roast for approx 3 hours at 190 C / Gas 5 until meat is tender. Baste the meat with the juice every 30 minutes throughout cooking. 30 to 40 minutes before cooking time is up, remove the lid and allow the meat to brown and the juice to darken, but not burn.
Cook until the centre of the loin is no longer pink and the juices run clear. Transfer the meat to a plate and keep warm.
Move your oven tin to the hob over a medium heat. Add a little boiling water to the tin and crumble in the stock cube and the jelly jam, stirring constantly. Whisk in the flour to thicken and add more boiled water as needed to get the desired consistency. Simmer for 10 to 15 minutes to cook out the flour. Chop the pineapple rings then add to the gravy. Serve the pork loin sliced and the gravy in a gravy boat on the side.
If you don't feel confident enough to work the flour in to thicken the sauce, most supermarkets stock thickening granules which can be found in the bakery aisle or with the gravy granules.