If your pork is already tied, cut off the string and the rind & fat. Slice a hole about 4cm wide through the thickest part of the pork loin for the stuffing to go in. Preheat the oven to gas 5 / 190C / 375°F
Mix the sage leaves, parsley, lemon zest, garlic, salt and black pepper together then push it into the hole you made through the pork. Spread what you have left over the surface of the loin
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
Tie the pork back up with kitchen string at 2cm intervals and put it into a roasting tin
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
When the pork is finished roasting, put it onto a warmed cutting board to rest and cover it with foil
Take the roasting tray and tilt it to one corner so the juices collect there, then skim off any fat and discard. Put the tray on the stove top over a medium heat and add in the apple juice and 50mls of the water. Stir well to get all the nice flavoursome bits off the bottom of the tray and simmer for 2 minutes
Strain the liquid into a small pan and bring it back to a simmer on the stove. Mix the cornflour into the remaining cold water then stir it into the pan and cook until thickened. Season to taste
To serve, remove the string from the pork, lift off the rind and cut it up, is now delicious pork crackling! Carve the pork and serve with seasonal vegetables, the crackling (unless you're watching your figure!) and the gravy in a beautiful gravy boat!
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. 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
Or make pork & slaw sandwiches! 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. To that add a grated carrot, small red onion and half a celeriac. Put some pork slices on each bun then top with the slaw. Gorgeous!
