1.8 kg loin of pork
50 g butter
Fresh rosemary sprig
5 large Cox’s Orange Pippin apples, cored
Salt and pepper
180 ml dry white wine
130 ml chicken stock
Pre heat oven 180°C (350°F) mark 4
Using a sharp knife, score the pork rind.
Rub over with the butter and sprinkle with coarse salt.
In a roasting tin add a rack, place in the rosemary sprigs and then the pork on top.
Cook in the oven for 2 -2 ¼ hours.
45 minutes before the pork is cooked, season the apples place in a oven tray baste with a little of the pork fat and place in the oven bellow the pork.
Once the pork is cooked remove from the tray, drain the fat from the tray leaving the meat juices.
Add the wine stirring mixing with the sediments from the pan, boil until nearly all evaporated.
Stir in the stock and boil for a few minutes, place in a gravy boat.
Place the apples around the pork.
Serve with the gravy.