Hawthorn jelly and apple-mustard glazed pork

This is simple jelly made from Hawthorn (Crataegus monogyna) berries (haws) that takes advantage the abundant berries around this time of year in late summer/early autumn. 

Hawthorn jelly:

1 kg of hawthorn berries

Juice of 1 lemon

500 ml (pint) of water

Sugar

Bring the berries to the boil with the water and the lemon juice and simmer for 45 minutes. Strain the pulp through a jelly bag for about 6 hours, then discard the pulp and measure the juice. For every 500 ml you need to add 450 grams of sugar. Heat gently until it comes to the boil. Boil rapidly until the jelly becomes firm, remove and leave to set.

Hawthorn jelly and apple-mustard glazed pork:

olive oil, 1 medium onion, 2 cloves garlic, 2 cups apple juice, 2 dessertspoons of hawthorn jelly (made earlier), oregano, sage, 2 tablespoons Dijon mustard, splash of lemon juice,

splash of Worcestershire sauce, Salt and black pepper to taste.

To make the glaze: Add 3 tablespoons of the olive oil, onions and garlic to a medium-size saucepan and cook on high heat for 3 minutes. Add apple juice and cook until 1 cup of liquid remains, about 15 minutes. Add honey, oregano and sage. Continue to cook until glaze is syrupy-thick enough to coat the back of a spoon. Add the Dijon mustard, lemon juice, Worcestershire sauce, salt and black pepper to taste. Remove from heat.Preheat oven to 350 degrees. Place a large sauté pan on stovetop. On high heat, add 1 tablespoon olive oil and sear pork on all sides for about 5 minutes. Place in oven and roast about 30 to 45 minutes or until internal temperature shows about 135 degrees on an instant-read thermometer; glaze pork 3 or 4 times during roasting process. Slice roast and serve. Makes 6 servings.