ROAST PORK WITH APPLE STUFFING 1.5 kg boned pork loin 1 lemon halved Salt STUFFING 1 tablespoon butter 1 tablespoon oil 1 onion, chopped 3 apples peeled and sliced 2 tablespoons sage leaves 2 cups fresh breadcrumbs 1/3 cup milk Cracked black pepper To make stuffing, place butter and oil in a frypan over medium heat. Add onion and cook for 3 minutes or until golden.

Add apples and sage to pan, and cook, stirring occasionally, until apples are golden and soft. Remove pan from heat and stir breadcrumbs, milk and pepper through onion and apple mixture.

Score pork rind at 1/4 inch intervals. Spread stuffing down the middle of the loin of pork. Roll p pork and tie it in place with cotton string.

Rub pork rind with lemon and salt. Place pork in a baking dish and cook in a preheated 425°F oven for 20 minutes. Reduce heat to 350°F and cook for a further 45 minutes or until pork is cooked. Do not over cook, as pork will become dry and tough.

Serves 6.

[The New Cook, Donna Hay]