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1
If your pork is already tied, cut off the string and the rind & fat.
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2
Slice a hole about 4cm wide through the thickest part of the pork loin for the stuffing to go in.
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3
Preheat the oven to gas 5 / 190C / 375F
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4
Mix the sage leaves, parsley, lemon zest, garlic, salt and black pepper together then push it into the hole you made through the pork.
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5
Spread what you have left over the surface of the loin
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6
Score the pork rind deeply in a criss cross fashion then place it back in top of the pork.This will protect the meat and keep it moist plus help make the gravy
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7
Tie the pork back up with kitchen string at 2cm intervals and put it into a roasting tin
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8
This size will be cooked at 1hr 35 minutes but the general rule is 30 minutes per 500g plus an extra 20 minutes at the end
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9
When the pork is finished roasting, put it onto a warmed cutting board to rest and cover it with foil
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10
Take the roasting tray and tilt it to one corner so the juices collect there, then skim off any fat and discard.
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11
Put the tray on the stove top over a medium heat and add in the apple juice and 50mls of the water.
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12
Stir well to get all the nice flavoursome bits off the bottom of the tray and simmer for 2 minutes
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13
Strain the liquid into a small pan and bring it back to a simmer on the stove.
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14
Mix the cornflour into the remaining cold water then stir it into the pan and cook until thickened.
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15
Season to taste
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16
To serve, remove the string from the pork, lift off the rind and cut it up, is now delicious pork crackling!
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17
Carve the pork and serve with seasonal vegetables, the crackling (unless you're watching your figure!)
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18
and the gravy in a beautiful gravy boat!
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19
If you have leftovers you could turn them into roast pork burritos by shredding a few slices of the pork and flash frying in some oil.
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20
Mix a chopped onion with a small bunch of coriander and the juice of a lime and spoon it all onto 4 warmed tortillas topped with guac, salsa & sour cream
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21
Or make pork & slaw sandwiches!
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22
Spread some mustard on 4 burger buns then in a bowl stir together 125ml mayo, 1tbsp each of white wine vinegar, worcestershire sauce and wholegrain mustard with a pinch of sugar.
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23
To that add a grated carrot, small red onion and half a celeriac.
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24
Put some pork slices on each bun then top with the slaw.
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25
Gorgeous!
