Serves 6 pork loin

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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

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