Roasted Pork Loin with Apple and Sage Stuffing

Ingredients

• 1500 g boneless pork loin joint
• 1 large Bramley apple
• 1 medium onion
• 10 fresh sage leaves
• 75 g fresh white breadcrumbs
• 2 tbsp olive oil
• 2 tsp sea salt flakes
• ½ tsp black pepper
• 3 medium cooking apples

Contains: cereals gluten.

Method

1. Preheat the oven to 220°C (200°C fan).
2. Soften the onion in 1 tbsp oil over medium heat for 5 minutes. Add the diced apple and cook for 3 minutes. Remove from heat and stir in the sage and breadcrumbs. Season well.
3. Butterfly the pork loin by cutting it open horizontally without cutting all the way through, so it opens like a book. Spread the stuffing over the inside.
4. Roll the pork tightly and tie with kitchen string at 3 cm intervals.
5. Pat the scored skin dry and rub with the remaining oil and the sea salt.
6. Place skin-side up in a roasting tin and roast at 220°C for 25 minutes to crisp the crackling.
7. Reduce the oven to 180°C (160°C fan) and add the halved cooking apples to the tin. Continue to roast for 55–65 minutes until the internal temperature reaches 70°C.
8. Rest for 15 minutes before carving. Serve with the roasted apples and the pan juices.