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before carving - to let all the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it will be easier to carve. Meanwhile, make the gravy.

(Pop an empty tray under the pork to prevent the juices from making a mess in your oven.) 10. To make the gravy, carefully drain the fat from the onions and reserve for another day. Place the tray ...