We all know that roast pork goes very well with apple, but plum and ginger is also a wonderful accompaniment to cut through any fattiness in the pork. Not to mention the ginger, to give it a bit of a punch. The red colour of the plums comes from all the antioxidants they contain, which are great for skin, hair and all matters of keeping healthy. Ginger is also brilliant to boost a lacking immune system. Apart from all the science, the colour of the deep pink plum compote, bright green cabbage and succulent pork makes an uber-satisfying dish.” - Sophie Michell
  Pork loin 500 Gram
  Garlic 4 Clove (20 gm)
  New potatoes 250 Gram
  Olive oil 25 Milliliter
  Red plums 450 Gram
  Shallot 1 Medium
  Ginger piece 1 Inch (Fresh)
  Cider vinegar 100 Milliliter
  Brown sugar 75 Gram
  Savoy cabbage 1 Medium
  Sea salt 1 Pinch
  Pepper 1 Pinch
1. Preheat the oven to 200C/350F.
2. Wash and halve the potatoes and lay in a large roasting tray. Scatter over the garlic, drizzle with olive oil and season. Also season the pork and lay the whole loin on top of the potatoes in the roasting tray. Place in the oven and cook for around 45-60 minutes.
3. Peel and finely slice the shallot and ginger. Stone the plums and cut into 8 segments, add to a saucepan along with the sugar and vinegar. Bring to the boil, then turn down and simmer for 20 minutes, until cooked down and until the vinegar smell has completely cooked out.
4. Then trim the ends and any torn leaves off the cabbage, cut out the core and finely slice. Heat up a little oil in a saucepan, add the cabbage, season and sweat down with a splash of water.
5. When the pork is cooked, rest for 20 minutes and then serve with the chutney and cabbage.