2 cups cooking apples, peeled, cored and roughly chopped
2 tablespoons superfine sugar
2 ounces butter
2 cooking apples
1 ounce ground cinnamon
Pre-heat the oven to 475 degrees Fahrenheit.
In a large bowl combine apples, cherries, red onion, sage, breadcrumbs, melted butter. Season with salt and pepper and mix well.
Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book. Do not cut all the way through. Spoon the stuffing mixture and spread evenly onto the meat. Close up the loin and, using strings, tie at even intervals so it assumes its original shape. Push in any stuffing that escapes from the ends.
Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins in the pre-heated oven, then turn to 350 degrees Fahrenheit / gas mark four and cook for 20 mins per pound.
For the apple jus - put the apples, sugar and butter in a pan. Cover and cook gently, stirring every so often, for 15-20 minutes, until the apples start to disintegrate. Once the pork is cooked, pour about 100ml of the cooking juices into the apples and stir.
To make the apple crisps, core the apples and slice very thin slices through the middle of the apple (one to two millimetres thick). Dust with cinnamon and lay flat on a baking sheet lined with parchment paper.
Cook in a pre-heated oven at 350 degrees Fahrenheit / gas mark four for 45 mins – 1 hour, turning halfway through.