ROASTED PORK LOIN WITH ONIONS

This is a simple method for roast pork. Seasoning the skin with lots of salt produces a nice, crisp crackling, while cooking it on top of a bed of onions and herbs will give a really good flavour to the meat. Just ask your butcher to bone, roll and score the loin first.

Serves 6

1kg (2lb 4oz) boned and rolled pork loin, skin scored

50g (1¾oz) table salt

Black pepper

3 onions, unpeeled and cut into wedges

4 sprigs each of fresh sage, rosemary and thyme (optional) 50ml (2fl oz) olive oil

For the apple sauce

2 eating apples, peeled, cored and cut into chunks

2tbsp water

2tsp demerara sugar

A knob of unsalted butter

A pinch of ground cinnamon

Preheat the oven to 200°C/fan

180° C/gas 6. For the pork, rub all the table salt and some pepper into the cracks of the skin. Place the onion wedges in a baking tray with the herbs (if using) and put the pork on top. Drizzle the olive oil over, being careful not to wash away the salt. Cook in the hot oven for 20 minutes then reduce the temperature to 160° C/fan 140° C/ gas 3. Cook the pork for a further hour (that’s 20 minutes per

500g/ 1lb 2oz plus 20 minutes).

Once cooked, remove the pork from the baking tray and leave it to rest, uncovered, for a good 20 minutes. You can turn the onions that have captured all the juices from the pork loin into an onion sauce by simply puréeing them, or chop them up to add to a bread stuffing. We do both at Highclere.

To make the apple sauce, place the apple chunks in a medium pan with the water and the demerara sugar, cover and cook for about 15 minutes, until soft and mushy. Remove from the heat, drain the excess water and beat in the butter and cinnamon. Set aside to cool. We serve the pork carved at the table with the apple sauce and the crackling alongside. You can accompany it with the side dishes of your choice.