Step 1: Preheat the oven to 200C.

Step 2: Remove skin of the loin making sure that you leave a nice even layer of fat around the flesh. Save the skin and slice into thin strips – season generously with a little Extra Virgin Olive Oil and salt and pepper. Put in a low oven at 160C to become crackling.

Step 3: Leave the loin out of the fridge until it is room temperature. Slice the shallots thinly. Slice the tomatoes. Pluck the tarragon. Zest the lemon and retain zest.

Step 4: Season the pork loin with salt and pepper, heat a little olive oil in a fry pan and brown on all sides, starting with the fat side down. Once nicely caramelised, finish in the oven for 10 minutes at 200C. Rest for 15 minutes by taking out of the pan and leaving the meat on a dish to collect the juices.

Step 5: Using a little fat from the pan throw the shallots, capers, lemon zest and tomatoes into the pan and season with a bit of salt and pepper – leave the heat on for 30 seconds – deglaze with the Verjuice – and add the plucked tarragon. Turn the heat off and let the flavours combine.

Step 6: Slice the pork against the grain, it will hopefully be a little pink, pour over the sauce and serve with a beautiful salad.