- 1.5kg/3lb 5oz loin of pork, on the bone, chined (ask your butcher to chine the loin for you – this will make carving easier)
- olive oil
- salt and freshly ground black pepper
- 6 sage leaves
- 1 lemon, halved
- 25g/1oz butter
- 1 kg/2¼lb potatoes, peeled and diced
- 1 tsp fresh thyme leaves
- 1-2 cloves garlic, finely chopped
- salt and freshly ground black pepper
- 500g/1lb 2oz cooking apples, peeled, cored and chopped
- 30g/1oz butter
- 2 tbsp water
- 2 tbsp white wine vinegar
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- freshly ground black pepper
- 30g/1oz soft dark brown sugar
- Preheat the oven to 200C/400F/Gas 6. Using a sharp knife, score the skin of the pork 12 to 15 times.
- Place the pork in a colander in the sink and pour boiling water over the scored skin – this is to help achieve perfect crackling.
- Put the pork, skin-side up, in a roasting tin, drizzle with a little oil and sprinkle over some salt. Scatter over the sage leaves and add the lemon halves.
- Roast the pork for approximately 1½hours or until cooked through. The juices will run clear when the meat is pierced with a skewer when cooked through.
- Meanwhile, for the potatoes, melt the butter in a medium saucepan. Sauté the potatoes with the thyme and garlic for 10 minutes or until golden and cooked through. Season well with salt and freshly ground black pepper.
- For the sauce, put the apples in a pan with the butter, water, vinegar and spices. Cover and cook until softened but chunky. Add sugar to taste.
- Serve the pork cut into portions with the spiced apple sauce and the thyme and garlic sautéed potatoes.