1.8 kgpiece of pork loin1 tbspolive oil3small pink lady apples, unpeeled, halved horizontally200 gmpeeled chestnuts (see note)12shallots½ cup(loosely packed) sage leaves350 mldry ciderApple and sage stuffing20 mlolive oil10 gmbutter4shallots, finely chopped4pink lady apples, unpeeled, coarsely chopped125 mldry cider50 mlcider vinegar20 gmcaster sugar2 tbspcoarsely torn sage leaves
Preheat oven to 250C. For apple and sage stuffing, heat oil and butter in a saucepan over medium-high heat, add shallot, stir occasionally until tender (4-5 minutes). Add apple, cider, vinegar and sugar, stir occasionally until apple is tender and mixture is thick (8-10 minutes). Season to taste, stir through sage, cool.
Score pork skin with a sharp knife at 5mm intervals. Place skin-side down on a work surface, spread stuffing along longest side closest to you, then roll away from you to form a cylinder. (Reserve extra stuffing to serve.) Tie at intervals with kitchen string, place in a roasting pan, drizzle with oil, season to taste. Scatter apple, chestnut, shallot and sage around base, add cider, season to taste, roast until crackling starts to form (30 minutes), reduce heat to 150C, cook until just cooked through (12-15 minutes). Rest for 5 minutes, thickly slice and serve with apples, chestnuts, shallots, pan juices and remaining stuffing.
Note Peeled chestnuts are available from select