Ingreadient :

• 4kg middle white pork loin, scored
• 1 tbsp sea salt
• 1 tbsp fresh thyme, chopped
• 2 bunches sage, leaves only
• Veg oil for frying

Apples

• 2 Bramley apples, peeled cored sliced
• 75 ml cider
• 2 tbsp brown sugar
• Knob of butter

Sauce

• 200ml veal jus
• 150ml cider
• 25g butter
• Salt and pepper

To serve

• Mash

Direction :

1. Preheat the oven to 240c.
2. Place the pork into a large roasting tray, sprinkle over the salt and thyme and place into the oven. After 30 minutes, turn the oven down to 180c and cook for a further 2 hours. Take out and rest for 20 minutes.
3. Place the apples into a small pan with the cider, a knob of butter and sugar and cook until caramelised.
4. Bring the jus and the cider to the boil and then reduce by half. Finish with butter and season. Deep fry the sage leaves at 160c for 30 seconds. Drain and sprinkle with salt.
5. To serve, slice the pork and pop onto a plate with a dollop of mash, a spoonful of the apple. Sprinkle over sage and drizzle over the sauce.