Ingredients:

• 1.8 – 2.2 kg loin of pork

• 4 sliced onions

• Oil

• Butter

• 3 – 4 cups Breadcrumbs

• 1 tablespoon chopped either sage/thyme/oregano/rosemary

• Sea Salt

• 10 baby apples

• Kitchen string

Process:

• Stuffing:

  • Cook onions, 1 tablespoon oil, and 1 tablespoon butter over low heart for 10 minutes or until soft and golden.

  • Mix with breadcrumbs and chosen herb.

• Pork:

  • Preheat oven to 220˚C

  • With the point of a sharp knife, score the skin of the pork at 1.5 cm intervals.

  • Lay loin out flat.

  • Place the stuffing down the middle and roll up.

  • Secure with kitchen string.

  • Rub the skin with oil and salt.

  • Place meat on a rack in a baking dish.

  • Bake for 30 minutes.

  • Reduce the heat to 200˚C and bake for a further 30 minutes.

  • Make a cut around the circumference of the apples.

  • Place with the pork on the baking rack and cook for a further 20 minutes or until the pork is cooked to your liking.

    
    

Source: Donna Hay: Page 99, 120