This is a hotch-potch of a recipe but the umami flavour of the miso paste works really well with the traditional English ingredients of honey, apple and sage.
I was wandering round the butcher’s counter and fell for a seductive rack of free-range Berkshire pork: that’s the pork loin with the rib bones left in. Ask your butcher to French-trim the bones as s/he would a rack of lamb.