Ingredients

• 1.5 kilogram piece of pork sirloin, skin on
• 1 tablespoon each salt and oil
• 2 eating apples, halved

Roasted apple jus

• 1 onion, peeled and finely chopped
• 1 tablespoon oil
• ¼ cup sweet sherry
• 2 cups chicken stock
• pepper to season

Method

1. Score the skin of the pork and rub with the salt and oil. Place on a roasting rack with the halved apples.
2. Roast at 220ºC for 10 minutes. Lower the temperature to 170ºC for 1¼ hours. Remove the apples after 1 hour.

Roasted apple jus

1. In a saucepan cook the onion in the oil until softened. Add the sherry and cook until reduced by half. Sieve the roasted apples and add the pulp to the pan together with the chicken stock. Simmer until reduced to 1½ cups. Strain if wished. Season with pepper.
2. Allow the pork to stand, covered, for 15 minutes before carving. Serve with roasted winter vegetables.