Hog Heaven
"I cooked this for my family for Sunday lunch and everyone agreed that it was the best pork we have ever eaten. Served with some steamed cabbage, cauliflower cheese and garlic mushrooms with Dijon mustard. Cooking time was crucial (use a thermometer, I went 62 degrees and I let it stand tented in foil for 20mins which I believe was crucial to the juicy outcome. Oh and at the start I blasted it for 15mins at 240 degrees to seal it. Fabulous."
