Serves 8
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For the roast pork loin:

For the cider and mustard gravy:

To serve:

  1. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7. Lightly grease a roasting tin with oil, then place the onions and thyme sprigs in a pile in the centre of the tin and place the pork loin on top.
  2. Pat the skin of the pork dry with kitchen paper. Rub the sunflower oil and a large pinch of salt into the skin.
  3. Roast for 20 minutes, then reduce the heat to 190 ̊C/170 ̊C fan/gas mark 5. Roast for one hour and 30 minutes longer or until the juices run clear and the skin is golden and nearly crisp.
  4. Using a small sharp knife, remove the crackling from the pork. Use a pair of scissors to snip the crackling into long, thin strips. Place in a single layer on a baking tray lined with baking paper and place in the oven to crisp up for about 6-8 minutes until golden and crisp all over, turning halfway through.
  5. Meanwhile, transfer the pork to a plate or board, tent with foil and set aside to rest for 15 minutes.
  6. Place the roasting tin over a medium heat on the hob and spoon out all but two tablespoons of the fat. Add the butter and allow to melt, then add the flour and cook for 2-3 minutes, stirring.
  7. Gradually pour in the cider and stock and bring to the boil. Reduce the heat and simmer until the sauce is thickened and reduced by about one-third, stirring frequently. Stir in the mustard, apple sauce and Worcestershire sauce, then season to taste. Strain through a sieve into a warm serving jug.
  8. Slice the pork and serve with the crackling, the gravy, roasted parsnips, mashed potato and some peas.

Nutrition Facts

Per serving: 451kcals, 19.6g fat (7g saturated), 8.5g carbs (5.2g sugars), 54.7g protein, 0.1g fibre, 0.307g sodium