Roast pork with sage & double onion stuffing, baked apples & roasties recipe | Good Food

Ingredients

• 2kg pork loin on the bone (see tip, below), chined and French trimmed, skin scored
• 1 ½kg Maris Piper potatoes peeled and cut into chunks
• sunflower oil for roasting
• 8 small apples (like Braeburns)
• 50g butter
• large bunch of sage leaves picked
• 25g butter
• 1 small onion finely chopped
• 1 tbsp dried sage
• small handful of sage leaves, finely chopped, plus extra whole leaves to serve
• large handful of parsley roughly chopped
• 1 pork sausage meat squeezed out of the skin
• 50g fresh breadcrumbs
• 1 spring onion finely sliced
• 1 lemon zested