Ingredients

• 3kg/6lb 8oz rolled and stuffed pork loin
• 2-3 tbsp olive oil
• sea salt and freshly ground black pepper
• 1 cinnamon stick
• 2 cloves
• 285ml/½ pint dry cider
• 55g/2oz butter
• 10 hard red apples
• quartered and cored
• 4 tbsp runny honey
• 2 tbsp cider brandy
• 85g/3oz butter
• plus extra for greasing
• 1 onion
• finely chopped
• 1 garlic clove
• crushed
• 20 slices white bread
• crust left on
• diced
• 2 tbsp chopped sage
• 1 tbsp chopped parsley
• 2 free-range eggs
• beaten
• 140ml/¼ pint chicken stock

Directions

• Preheat the oven to 220C/435F/Gas 7.
• Rub the oil into the pork loin and season with salt and pepper. Place on a baking tray and bake for 30 minutes.
• Reduce the temperature to 160C/320F/Gas 2½ and cook for a further 90 minutes. Cover with tin foil and leave to rest in a warm place for 10 minutes before serving.
• For the compôte
• put the cinnamon stick and cloves in a pan with the cider
• bring to the boil
• remove from the heat and set aside. Remove the cinnamon and cloves.
• In a clean pan
• heat the butter
• then fry the apples until they start to brown. Pour in the honey
• cider and cider brandy and simmer for 15-20 minutes
• until the apples are soft but still holding their shape.
• Remove the apples and set aside in a dish. Heat any remaining cooking liquid to reduce it to a good sauce consistency. Pour this over the apples and leave to cool.
• Increase the oven temperature to 180C/350F/Gas 4.
• For the bread pudding
• melt the butter in a frying pan
• add the onion and garlic and fry gently
• but do not allow to brown. Add the bread
• start to brown it
• then remove from the heat and pour into a bowl.
• Season the mixture with salt and pepper
• add the chopped herbs
• then the egg and stock and mix together.
• Grease an ovenproof dish
• pour in the mixture and bake for 25-30 minutes
• until crisp and golden-brown on top.
• Serve slices of pork alongside the bread pudding
• with a good helping of compôte on the side.