Ingredients

• 150g/5oz walnuts
• shells removed
• roughly chopped
• 2 green apples
• chopped
• 2 sprigs fresh thyme
• roughly chopped
• 200g/7oz butter
• softened
• salt and freshly ground black pepper
• 1kg/2¼lb boneless loin of pork
• 1-2 tbsp vegetable oil
• 6 parsnips
• peeled
• quartered
• 3 tbsp olive oil
• 4 tbsp clear honey
• salt and freshly ground black pepper
• 2 sprigs fresh thyme
• 100g/3½oz walnut halves
• shells removed
• ready-made gravy
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the pork
• place the walnuts
• apples
• thyme and two-thirds of the butter into a bowl
• season with salt and freshly ground black pepper and mix to make a chunky paste.
• Lay the pork
• flesh-side up
• on a chopping board with the belly flap facing away from you. With a sharp knife
• make an incision in the meat halfway down running parallel to the board
• cutting almost all the way through. Open the loin up
• stuff with the butter mixture and season with salt and freshly ground black pepper.
• Generously grease a piece of foil large enough to wrap the pork and place the pork on top. Rub the remaining butter all over the pork
• then roll up in the foil. Twist the ends of the foil so that the parcel is very tight and tie with some string.
• Heat a large roasting tin on the hob until hot and add the vegetable oil. Place the foil parcel into the tin and cook
• turning every 2-3 minutes
• until all parts of the parcel have had contact with the heat - this will colour the outer layer of the meat.
• Transfer the pork to the oven and roast for 1-1½ hours
• or until golden-brown and completely cooked through.
• Meanwhile
• for the parsnips
• place the parsnips into a roasting tin. Drizzle over the olive oil and honey and stir well to coat the parsnips. Season with salt and freshly ground black pepper
• add the thyme sprigs and mix well.
• Place into the oven and roast for 35-40 minutes
• or until tender and golden-brown.
• Add the walnut halves and return to the oven for five minutes
• until lightly toasted.
• To serve
• unwrap the pork parcel
• discarding the foil
• and slice the pork into thick slices. Place the slices onto six plates with the parsnips and a drizzle of gravy.