Ingredients

• 4kg/8lb 13oz pork loin with belly attached
• all bones removed (ask your butcher to order and prepare the meat for you)
• 4 onions
• 2 finely sliced
• 2 cut into quarters
• 1 large bunch fresh sage
• leaves roughly chopped
• 1 Bramley apple
• sliced
• 2 lemons
• zest only (the juice is used for apple sauce
• below)
• 100g/3½oz butter
• 3 carrots
• cut into large chunks
• 2 garlic bulbs
• cut in half horizontally
• 750ml bottle white wine
• sea salt and freshly ground black pepper
• 3 Bramley apples
• peeled and roughly chopped
• 2-4 tbsp caster sugar
• to taste
• juice from the lemons (see above)
• 25g/1oz butter
• pinch salt
• 500g/1lb 2oz broccoli
• preferably Tenderstem
• stalks trimmed
• knob of butter

Directions

• Preheat the oven to 220C/200C Fan/Gas 7.
• Season the pork all over with plenty of salt and pepper. Rub the seasoning into the pork.
• Lay the pork
• skin-side down
• onto a chopping board
• with the shortest end facing you. Sprinkle over the sliced onions
• sage
• apple
• lemon zest and half the butter. Season again with salt and pepper.
• Roll the pork up into a long sausage shape
• keeping it as tightly rolled as possible. Secure the roll with cooking string at intervals.
• Make a little noose in the end of the string
• then loop around the pork
• pull the string through the noose
• then pull it tight. Continue down the pork
• wrapping the string around
• then looping it back through the string
• keeping it taught all the time. Tie it at the end to secure.
• Place the quartered onions
• carrots and garlic into a large
• deep-sided roasting tray
• then place the pork on top. Rub the remaining butter over the pork
• then pour in the wine. Roast the pork and vegetables for 30 minutes
• then reduce the temperature to 150C/130C Fan/Gas 4 and continue to cook for 3-4 hours
• until the pork is fall-apart tender.
• Meanwhile
• for the apple sauce
• heat the apples
• half of the sugar
• a little of the lemon juice
• a splash of water and the butter in a non-reactive saucepan over a low heat
• stirring until the sugar has dissolved and the butter has melted. Continue to cook for 4-5 minutes
• until the apple has broken down. Taste and add more sugar
• lemon juice or water
• as needed.
• Beat the sauce with a spoon until nearly smooth
• leaving a few chunks in the mixture
• then season
• to taste
• with salt.
• Switch off the oven and remove the roast pork and vegetables. Transfer the pork to a serving plate and set aside to rest for at least 30 minutes. Transfer the roasted vegetables to an ovenproof dish and keep warm in the oven.
• Heat the roasting tray containing the pork juices over a medium heat
• scraping up any browned bits stuck to the bottom of the tray using a wooden spoon. Season
• to taste
• with salt and pepper
• then strain through a fine sieve and keep warm until ready to serve.
• Bring a pan of salted water to the boil
• add the broccoli and cook for 3-4 minutes
• or until just tender. Drain well and toss with a knob of butter.
• To serve
• slice the rolled pork and divide the slices among 8-10 serving plates. Spoon the roasted vegetables alongside
• and a dollop of apple sauce. Drizzle over the sauce.