Pork is trimmed of “yucky bits” and flattened, coated with a large dollop of wholegrain Dijon mustard and a similar dollop of good quality crushed garlic. Form roulade, cling film, into fridge. Ideally, meat should be from just under the skin so that the outside has a thin layer of fat for cooking. Can be roasted wrapped in bacon or basted with olive oil if insufficient fat.
Serve with apple sauce (apple, cider or white wine, pinch of cardamon), Puy lentils and seasonal green veg.