Preheat oven to 175°C.

Place the pork on a board and lightly score the fat layer covering the top surface of the meat into a diamond criss-cross pattern, taking care not to cut through to the meat below. Insert a clove at the point of each diamond.

Transfer the pork to a rack in a shallow roasting pan. Brush the meat with olive oil and sprinkle with salt and pepper. Scatter with the thyme sprigs. Pour the Chardonnay and water into the pan. Place in the preheated oven and roast for 1 hour.

Remove the pan from the oven. Remove and discard the sprigs of thyme. Transfer 1/2 cup of the pan juices into a bowl, add the marmalade and mix well to combine. Spoon the marmalade mixture over the pork, covering the entire surface. Return the pan to the oven.

Roast for a further 35 to 45 minutes, basting 2 or 3 times with the pan juices to create a glaze. The pork is done when the internal temperature reaches 71°C on a meat thermometer.

Remove from the oven and allow the meat to rest for 15 minutes. Skim any fat from the pan juices.

Carve the pork into thick slices, scatter with fresh thyme sprigs and serve with the pan juices, and plenty of roast vegetables or as part of a shared table Christmas feast. Perfect alongside a glass of Wolf Blass Silver Label Chardonnay.