Roasted lemon pork with apples

Instructions

1. Preheat the oven to 220 C (200 C fan forced).
2. Cut 3 or 4 deep pockets about 1 cm apart across the piece of pork. Roast walnuts for 5 minutes in a pan until golden. Remove and set aside.
3. Chop walnuts in a blender. Remove to a bowl. Add the herbs, finely chopped lemon rind, lemon juice and olive oil. Stir to combine.
4. Spread about ¾ of the stuffing down into the pockets, pushing it down. Generously spread oil and salt over the crackling, rubbing it in with your fingertips.
5. Place the pork into a baking dish. Roast for 20 minutes. Reduce the temperate to 190 C (170 C fan forced) and cook for 40 minutes per kg of pork.
6. Increase the oven temperature to 220 C (200C fan forced), place the apples into the dish basting with the juices and sprinkling with brown sugar and balsamic vinegar. Push the remaining stuffing into the pockets and cook the pork for a further 10 minutes. (This last 10 minutes will crispen the crackling). Remove pork from the oven and set aside for 20 minutes while the apples continue roasting. Serve the pork with the balsamic apples.

• Servings : 6
• Ready in : 70 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Christmas Recipes, Meat
• Ingredient : Apple cider vinegar, Apples, Brown sugar, Dried oregano, Lemon juice, Lemon zest, Loin of pork, Olive oil, Parsley, Pork meat, Salt, Sunflower oil, Walnuts