(Serves four)

750 g centre-cut boneless pork loin
1 tsp finely chopped fresh rosemary leaves
Salt and ground black pepper
1 tbsp olive oil
Small knob of butter
1 large leek, washed and trimmed
1 large apple, peeled, quartered, cored and sliced
200 g chestnut (brown) mushrooms, thickly sliced
100 ml Dry Martini or other dry vermouth
100 ml chicken stock

Trim off any fat from the pork and sprinkle it with the rosemary and some salt and pepper.

Heat the oil and butter in a frying pan and brown the meat all over, then transfer it to a plate. Preheat the oven to 220ºC. Cut the leek into one-centimetre slices, using the white and pale green parts only. Add them to the drippings in the pan, together with the apple and mushrooms and some salt and pepper, then cook until the mushrooms start to wilt. Stir in the Martini, bring to the boil and bubble until it has almost evaporated. Add the stock, then transfer the mixture to a small roasting tin and sit the pork on top.

Cook in the oven for 15 minutes, then lower the temperature to 190ºC and continue to cook for about 45 minutes, or until the juices run clear when pierced with the point of a knife.

Transfer the pork to a carving board, cover with foil and leave to rest for 15 minutes. Put the roasting tin on the hob and cook, stirring gently, over high heat until the liquid in the vegetables has almost evaporated. Carve the pork in thin slices and serve with the vegetables and some oven-braised potatoes.