* 900g Pork loin with Skin Removed
* 2 Tablespoons Dijon Mustard
* 12 Baby Rooster Potatoes
* 75g Butter Softened
* Salt & Pepper

===Method===
* Trim any excess Fat from the loin leaving about 5mm.
* Score the Fat with the tip of a small knife, rub the Mustard into the fat, season with Salt & Pepper, place in the Fridge for 30 minutes.
* Preheat Oven to 200°C / Gas Mark 6.
* Spread the Butter over the bottom of a Braising dish just large enough to take all the Potatoes.
* Trim 1cm off the end of each Potato and place them flat side down into the dish, they should all fit snugly.
* Pour cold water into the dish until the Potatoes are just covered, bring the water to the Boil and place into the Oven.
* Place the Pork onto a Roasting tray and place into the Oven. Roast the pork for 45 to 50 minutes, and rest for a further 15. The water should have reduced to dry and the Potatoes should be tender.
* If the water has not reduced remove from the Oven and finish cooking on the gas, until the Potatoes are golden Brown.

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