Step 1

Combine wine, soy sauce, mustard and 1/3 cup marmalade in a jug.

Step 2

Heat oil in a large, heavy-based, flameproof casserole dish over high heat. Add pork. Cook, turning, for 8 to 10 minutes or until browned. Add wine mixture to pan. Bring to boil. Add stock. Reduce heat to low. Simmer, covered, turning every 30 minutes, for 1 hour 30 minutes or until tender. Cook, uncovered, for 30 minutes, basting pork with wine mixture, or until cooked through. Transfer to a plate. Cover to keep warm.

Step 3

Place 1 cup pan juices in a saucepan over medium heat. Add remaining marmalade. Cook, stirring occasionally, for 15 minutes or until slightly thickened.

Step 4

Arrange apple, celery, walnuts and spinach on a platter. Top with sliced pork. Drizzle with marmalade mixture. Serve.