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Stuffing
Mire Poix and sauce
Pre-heat oven to 220C/180C fan
Prepare Mirepoix, prepare pork remove the bone and keep for the tray to help flavour.
Heat 1 tbsp of the oil in a small frying pan. Add the onion and cook until golden. add the herbs, breadcrumbs, apricots, 1 tbsp oil, season and mix well.
Turn the pork skin-side up. Using a sharp knife, score the skin at 1cm intervals and rub the salt all over. And leave to dry out
Flip the pork loin over and lay the stuffing down the center, then bring the 2 ends together and roll tightly. Flip the pork over so the ends meet underneath. Tie the rolled pork with kitchen string to secure
Put the meat onto a mire poix and add pork stock in a roasting tin
Roast in the center of the oven for 30 mins.
Turn the oven down to 180C/160C fan and continue cooking for 45mins. Finally, turn the oven back to 220C/200C to crisp up the skin for another 30 mins
Remove from the oven, cover with foil and leave to rest for 25 mins before carving
If your skin does not turn crispy, pop the joint under a hot grill for a few mins, rolling it onto its side to get the sides nice and crispy too
De glaze your tray with the mire- poix using a little stock if required, and the apple cider.
If requires thickening add corn flour mixed with cold water and bring to simmer to help thicken.
sieve vegetables out and check consistency and colour before serving.