Pork Loin Stuffed with Apples, Pistachios & Pomegranates

Preheat the oven to 230°C (210° fan) 475°F gas 8.

Place the pork loin on a work surface, skin-side up, and using a very sharp knife, score the skin widthways at 1cm|1/2" intervals. Crumble sea salt all over the scored skin, rubbing it really well into the cuts. Pat the salt all over the skin, then turn the meat over so the flesh side faces up.

For the stuffing: heat half the oil in a pan, add the onion and garlic and cook for 5-7 minutes, until slightly softened. Remove from the heat and allow to cool.

Mix together the apple, pistachios, pomegranate seeds, herbs and remaining oil in a bowl. Add the cooled onion mixture and mix well. Season well with sea salt and ground black pepper.

Place the stuffing down the centre of the pork then roll the meat up to form a thick cylinder. Tie with kitchen string down its length to secure the stuffing.

Put into a roasting tin. Roast for 25 minutes.

Reduce the oven temperature to 200°C (180° fan) 400°F gas 6. Roast for a further 60 minutes, until cooked through. The pork is cooked if the juices run clear when the thickest part of the flesh is pierced with a skewer.