• 2 large onions, sliced
• 6-8 sprigs of rosemary
• 6 garlic cloves
• sliced 2kg boned and rolled pork loin
• Salt and black pepper
• Garlic powder
• 1 tbsp sunflower oil, plus extra for greasing
• For the gravy - 20g SPAR butter, 3 tbsp plain flour,100ml cider, 400ml chicken stock, 2 tsp wholegrain mustard, 2 tsp apple sauce, ½ tsp Worcestershire sauce.
• To serve - Roasted parsnips, Mashed potato and Peas

1. Preheat the oven to 220°C/200°C fan/gas mark 7. Lightly grease a roasting tin with oil, then place the onions and half the rosemary sprigs in a pile in the centre of the tin and place the pork loin on top.
2. Pat the skin of the pork dry with kitchen paper. Turn the pork loin over, so the meat side is facing up, then score the meat all over and insert garlic slices and the remaining sprigs of rosemary. Rub a few large pinches of salt, pepper and garlic powder all over the meat.
3. Turn the pork loin back over, spread the sunflower oil onto the skin, and rub with another large pinch of salt.
4. Roast for 20 minutes, then reduce the heat to 190°C/170°C fan/gas mark 5. Roast for one hour and 30 minutes longer or until the juices run clear and the skin is golden and nearly crisp. If you don’t have brilliant crackling after this time, turn the heat back up and check every five minutes until the skin has crackled.
5. Transfer the pork to a plate or board, tent with foil and set aside to rest for 15 minutes.
6. Place the roasting tin over a medium heat on the hob and spoon out all but two
tablespoons of the fat. Add the butter and allow to melt, then add the flour and cook for 2-3 minutes, stirring.
7. Gradually pour in the cider and stock and bring to the boil. Reduce the heat and simmer until the sauce is thickened and reduced by about one-third, stirring frequently. Stir in the mustard, apple sauce and Worcestershire sauce, then season to taste. Strain through a sieve into a warm serving jug.
8. Slice the pork and serve with the crackling, the gravy, roasted parsnips, mashed potato and some peas.