Ingredients: 

1kg Pork loin, boneless skin scored every cm
Oil and salt to season pork rind
500g washed leeks, trimmed into rounds
200g shallots diced
200ml chicken or Veal stock
1 tbsp Coarsegrain mustard
150ml Double cream

Method:

1. Preheat oil in a large pan, when hot add the pork rind side down
2. Crisp the rind side then turn meat in oil for 3-4 minutes until browned all over.
3. Heat a couple of tablespoons of oil in a large roasting pan then add leeks and place the pork joint on top of the leeks.
4. Place into a preheated oven Gas 6/200ºC
5. After 30 mins turn oven to Gas 4/180ºC and cook for a further 30 mins.
6. Remove the pork from the pan and allow to rest.
7. Place the pan with the now roasted leeks over a medium heat on top of the stove, add the stock and deglaze the pan.
8. Add the shallots and coarsegrain mustard, cook for 4-5 mins until the stock has reduced, add the cream and stir in gently, turn the heat down so the cream does not split.
9. Slice the joint and pour the sauce over the meat.