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Preheat oven to 240°C/220°C fan-forced. Line a large baking dish with baking paper. Cut 1 apple into 1cm pieces. Finely chop 4 sage leaves. Combine chopped apple and sage with pistachio, fennel seeds and maple syrup in a small bowl.
Cut 8 lengths of kitchen string 10cm longer than the short side of pork. Place twine underneath pork, skin-side down, at regular intervals. Spread mustard over pork. Spread filling evenly on top. Roll up pork and secure with string. Rub skin with oil, then rub with sea salt.
Place pork in prepared baking dish. Roast for 20 minutes or until skin is golden and crisp. Reduce heat to 80°C/160°C fan-forced. Add remaining apples to pan. Bake for a further 50 minutes or until pork is cooked through and apples are tender.
Add enough extra oil to a small saucepan to reach a depth of 1cm. Heat over medium heat. Add remaining sage leaves and cook for 1 minute or until crisp. Using a slotted spoon, transfer to paper towel to drain. Prepare gravy following packet instructions. Cut pork into slices. Serve with roasted apples, gravy and scattered with fried sage.