Serves 6 pork loin
tied about 2kg, scored and season well with salt and pepper. Sprinkle over the crushed fennel seeds and trickle everything with the olive oil.
Place the fragrant pork and apples in the oven and cook for a further 35 minutes, until the pork is cooked through and the apples are soft but not collapsing. (It’s worth noting that if the apples look like they are going to collapse, you can take them out of the oven and allow the pork to finish cooking without them.)
Remove the pork dish from the oven and allow the meat to rest in a nice, warm place for 10-15 minutes. Serve everyone a few thick slices of pork, some generous strips of crackling, an apple and some lemony, herby juices.
Roast pork and crackling with apples, fennel seed, sage, lemon and thyme