Ingredients:-

• oil
• 1.3kg pork loin, boned and rolled (ask your butcher to do this)
• sea salt
• 3 eating apples , cut into wedges
• 1 tbsp plain flour
• 400ml vegetable or chicken stock , fresh, cube or concentrate

Method:-

• Heat the oven to 240C/fan 220C/gas 9.
• Lightly oil a roasting tin and put it in the oven to get hot.
• Season the skin of the pork with sea salt, then put the joint in the hot tin and roast for 20 minutes.
• Reduce the heat to 190C/fan 170C/gas 5 and roast for a further 30 minutes per 500g.
• Increase the heat to 240C/fan 220C/gas 9 and cook for a final 10 minutes to get a really crisp and golden crackling.
• Take the pork from the tin and rest in a warm place before carving into slices.
• Meanwhile, drain the excess fat from the roasting tin onto a baking tray.
• Add the apples to the hot fat, turn to coat all over and roast for 10 minutes.
• Take out and keep warm.
• Put the roasting tin directly over a low heat, sprinkle in the flour and mix well.
• Then slowly add the stock, stirring well and letting it all bubble together until you have a gravy.
• Season and sieve into a jug.
• Serve the pork with the roasted apples and gravy.
• To get good, crunchy crackling you need to score the skin well with a very sharp knife or, better still, ask the butcher to do it for you.

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