1.5kg loin of pork, boned and rolled
3 eating apples
1 onion chopped
8 sage leaves chopped
1 tbs olive oil
sea salt, freshly ground pepper
2 tbs plain flour
200ml white wine
200ml vegetable stock
1. Score the skin approx 2cm apart or ask your butcher to do this when buying. Preheat the oven to 220C.
2. Dry any excess moisture off the pork with kitchen paper, lightly oil a roasting tin and add the pork , skin side up. Roast for 35 minutes then reduce the heat to 180C and cook for a further 40 minutes.
3. Slice the apples in half across the middle and cut out the core.
Mix the chopped onion, sage, oil and seasoning, stuff into the middle of the apples, arrange around the roast pork and return to the oven and cook for a further 30 minutes. when cooked transfer the pork and apples to a carving plate and rest in a warm place.
4. To make the gravy , drain away half the fat from the roasting pan, add the flour and mix well until smooth, pour in the wine and stock and again blend with a whisk until smooth. Place the roasting pan directly onto the hob top and gently bring to a simmer while constantly stirring and the gravy is thick, finally add seasoning.
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