directions

1.Preheat the oven to 220̊C/200̊C fan/gas mark 7. Lightly grease a roasting tin with oil, then heap the onions and thyme 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. Rub the sunflower oil and a large pinch of salt into the skin.

3.Roast for 20 minutes, then reduce the heat to 190̊C/170̊C fan/gas mark 5. Roast for one hour and 30 minutes longer or until the juices run clear and the pork skin is golden and nearly crisp.

4.Using a small sharp knife, remove the crackling from the pork. Use a pair of scissors to snip the crackling into long, thin strips. Place in a single layer on a baking tray lined with baking paper and place in the oven to crisp up for about 6-8 minutes until golden and crisp all over, turning halfway through.

5.Meanwhile, 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.Graduallywhiskin 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, potato croquettes or gratin and some roasted root vegetables.