Ingredients

• 1.5kg/3lb 4oz pork loin
• skin and fat scored diagonally several times using a very sharp knife
• 3 tbsp olive oil
• 1 tbsp sea salt flakes
• freshly ground black pepper
• 25g/1oz butter
• softened
• 25g/1oz plain flour
• 2 Bramley apples
• or similar cooking apples
• peeled
• cores removed
• roughly chopped
• 1-2 tbsp water
• 1-2 tsp caster sugar
• to taste
• 75g/3oz butter
• 600g/1lb 6oz red cabbage leaves
• finely sliced
• 275ml/10fl oz red wine
• 150g/5oz sultanas
• 50g/2oz dark soft brown sugar
• 2 cinnamon sticks
• ½ tsp ground cloves
• 5 tbsp ready-made redcurrant jelly
• 2 tbsp red wine vinegar
• salt and freshly ground black pepper

Directions

• Preheat the oven to 230C/475F/Gas 8.
• For the roast pork and crackling
• bring a kettle of water to the boil
• suspend the pork on a metal rack over the sink or a bowl and pour the boiling water over the pork
• discarding the water.
• Pat the pork dry with kitchen paper
• then rub all over with the olive oil and season
• to taste
• with the salt flakes and freshly ground black pepper. Roll the pork into a neat cylinder and tie with butchers' string.
• Place the pork into a roasting tray and roast for 20 minutes.
• Reduce the oven temperature to 180C/350F/Gas 4 and cook the pork for a further 1-1¼ hours
• or until the crackling is crisp and the meat is tender and cooked through.
• Remove from the oven
• place the meat onto a plate and set aside to rest for 15 minutes.
• Bring the juices in the roasting tin to a simmer over a medium heat.
• Mix the softened butter and flour together until well combined and whisk into the juices
• stirring constantly. Heat for a couple of minutes until the mixture has thickened slightly then season
• to taste with salt and freshly ground black pepper.
• Meanwhile
• place the Bramley apples and water into a pan
• cover and cook over a medium heat for 8-10 minutes
• or until the apples have broken down and turned to a purée. Season with the caster sugar
• to taste.
• Meanwhile
• for the fruity red cabbage
• heat a large saucepan until hot
• add the butter and red cabbage and fry for 1-2 minutes
• or until just softened. Add the red wine
• bring to the boil
• then reduce the heat until the mixture is simmering and cook until the volume of liquid has reduced by half. Add the remaining ingredients and bring to a simmer
• then cover and continue to cook for 40-45 minutes
• stirring occasionally
• until tender.
• Remove the lid and cook for a further 5-8 minutes over a high heat
• or until the liquid has evaporated and the red cabbage is slightly sticky and glossy. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• carve the pork into thick slices. Pile the red cabbage into the centre of each serving plate
• top with a few slices of crackling-coated pork
• spoon the pan juices around the edge of the plate and finish with a spoonful of apple purée.