Instructions

1. Preheat the oven to 190°C.
2. Strip the rosemary leaves of their twigs, roughly chop the basil and p the garlic cloves then mash them together using a mini-blender or pestle & mortar.
3. Make several small slits fairly deeply all over the joint and push the heby mixture into them with your fingers. Season the whole joint lightly with salt.
4. Place the joint in a small roasting tin and put into the oven for about 45-50 minutes, turning a couple of times.
5. When the pork is done remove it to a carving board to rest, while you ...
6. make the gravy: Just sprinkle the cornflour over the juices left in the tin and stir into a paste-like consistency using a wooden spoon. Put over a medium flame on the hob and blend in the stock & apple juice. Stir constantly for a minute or two until it thickens a bit. Pour over the sliced pork and enjoy!