1.5-2kg free range boned loin of pork (ask your butcher to score the skin)
2 tbsps fennel seeds
A handful of fresh sage
2 tbsps Maldon sea salt
Salsa verde, to serve (optional)
For the stuffing:
2 yellow nectarines, finely diced
Handful of sage, roughly chopped
Handful of pinenuts, toasted
200g sourdough bread
1 red onion
2 cloves of garlic
Salt and pepper
For the apples:
4 heritage apples
1 x can of good quality cider
Knob of butter
200ml chicken stock
For the cabbage:
1 red cabbage, cut into 8 slices
Preheat your oven to 200ºC/Fan 180ºC/
Gas 6. In a spice grinder or mortar and pestle,
grind up the sage, fennel and sea salt. Rub
into the the scored marks of the pork. Set
Line a deep roasting dish with parchment.
Chop your sourdough into small cubes and
peel and roughly chop the red onion. Peel
the garlic cloves (but leave them whole) and tip everything into your deep roasting dish. Drizzle with oil, salt and pepper and bake for 20 minutes. Leave to cool.
Turn your oven up to 230ºC/Fan 210ºC/
Gas 8. In a blender or on a chopping board,
roughly blitz your toasted bread, onion
and garlic. Pop into a mixing bowl with the
yellow nectarines, sage and pine nuts, then
season well with salt and pepper. Bind with a generous glug of oil.
Insert a chef’s knife into the eye meat of the pork loin and make a groove for your stuffing. Pack it inside, then roll the pork over and tie it with three pieces of string. Place the pork on a roasting tray and bake for 20 minutes to get super crispy crackling. Turn the oven down to 170ºC/Fan 150ºC/Gas 3 and roast for another 1 hour 10 minutes, or until the juices run clear. You could also use a digital probe thermometer pushed into the middle of the meat – if it reads 65°C the pork is done.
Take your pork out of the roasting dish onto
a warm plate, cover with tinfoil and rest for 30
Crank your oven up again to 200ºC/Fan
180ºC/Gas 6 . Smother your whole apples in butter and sea salt. Add them to the roasting dish with all the lovely pork fat and juices, add half a can of the cider (the rest is chef’s treat!) and chicken stock. Pop in the oven and roast for 30 minutes.
While the pork is resting and the apples are
cooking, it’s time to griddle the cabbage. Pop your griddle pan onto a high smoking heat. Brush your cabbage wedges with oil and cook for 2 minutes each side – you want the cabbage to be charred but still super crunchy. Now you are ready to serve! Slice your rested pork, serve alongside apples and the pan juices. Serve with a drizzle of salsa verde over the charred cabbage if you like and devour!