lemon & sage stuffed pork loin

• boned pork loin2kg kg

  reserving the bones for roasting (optional)

• lemon↗zest 2

  zest 2

• sage↗small pack

  leaves roughly chopped

• parsley↗small pack

  leaves roughly chopped

• garlic cloves↗4

  thinly sliced

• olive oil↗2 tsp tsp
• malt vinegar1 tsp tsp
• caramelised apples

  with cider (see recipe in 'Goes well with', right) and 100g pack watercress, to serve (optional)

Step-by-step instructions

1. 1

   Heat oven to 240C/220C fan/gas 9. With a sharp knife, score the skin of the pork in a criss-cross pattern (or ask your butcher to do this). Turn it around so that the flesh side is facing upwards, then cut a slit along the side of the loin, without cutting all the way through, to open it out like a book. Cover the flesh with the lemon zest, sage and parsley, then scatter over the garlic. Season generously and drizzle over 1 tsp olive oil. Roll up the loin and secure tightly with string in 3-4cm intervals. Rub the scored skin with the malt vinegar (which helps it to crackle), then with a large pinch of salt and the remaining oil. Place the pork on the bones (if you have them) on a baking tray and roast for 15-20 mins until the skin is golden and starting to crackle.

2. 2

   After 15 mins, reduce the oven to 180C/160C fan/gas 4 and roast for about 1 hr until the pork is tender and very slightly pink in the middle. Rest in a warm place for 10-15 mins before carving. Serve with the apples and some watercress, if you like.