Preheat the oven to 200°C/350°F.
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.
Peel and finely slice the shallot and ginger. Stone the plums and cut into 8 segments, add to a saucepan along with the shallot, ginger, sugar and vinegar. Bring to the boil, then turn down and simmer for 20-30 minutes, until cooked down and until the vinegar smell has completely cooked out.
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.
When the pork is cooked, rest for 20 minutes and then serve with the chutney and cabbage.
The red colour of 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.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.