Instructions

1. Make 1 cm incisions into the pork skin. Place the pork onto a wire rack, then put this over the sink and gradually pour boiling water over the skin. Do this twice. Wipe the joint dry with a clean kitchen towel, then rub it with the cider. Marinate it the refrigerator minimum for 2 hours, preferably overnight.
2. Preheat oven to 220°C. Mix the salt with olive oil and half of the chopped herb, then rub the pork with this, pushing it into the slits together with some chopped garlic.
3. Put the pork in a large baking tray and bake for 25-30 minutes. Turn down the oven temperature to 180°C and bake for a further 90-120 minutes.
4. Meanwhile, cut the apples and onions into 4 wedges each, and glaze them with the honey mixed with some oil.
5. 45 minutes after you’ve turned down the oven temperature, add the apples, onions, bay leaves, garlic cloves and any remaining herb to the pork, then season with salt &pepper.
6. After 90 minutes, if the pork skin is not sufficiently crispy, turn up the oven temperature.
7. When the pork is ready and the skin is golden & crispy, remove the tray from the oven. Transfer the apple and onion wedges to a serving dish and cover it to keep warm. Rest the pork loin on another plate for 15-20 minutes.
8. Meanwhile make the gravy: put the roasting tray onto the stove, then add the wine and chicken stock to the cooking jus. Reduce the sauce to a thick sauce, adding honey if necessary. Transfer the gravy to a small jug (through a strainer, if you don’t like bits)
9. Carve the pork and serve it with the onion & apple pieces (and extra side dishes of your choice). Drizzle some gravy all over the dish.