Roast pork with sage double onion stuffing baked apples roasties
Ingredients
- 2kg pork loin on the bone (see tip, below), chined and French trimmed, skin scored
- 1 ½kg Maris Piper potatoes peeled and cut into chunks
- sunflower oil for roasting
- 8 small apples (like Braeburns)
- 50g butter
- large bunch of sage leaves picked
- 25g butter
- 1 small onion finely chopped
- 1 tbsp dried sage
- small handful of sage leaves, finely chopped, plus extra whole leaves to serve
- large handful of parsley roughly chopped
- 1 pork sausage meat squeezed out of the skin
- 50g fresh breadcrumbs
- 1 spring onion finely sliced
- 1 lemon zested
Instructions
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