Whilst the loin is cooking, mould the sausagemeat, crumbled black pudding,
Peel the apples and with the aid of a parisienne scoop (melon baller!), scoop out six balls from each apple. Set aside in cold water with a squeeze of lemon to keep colour.
To make the ‘Soubise’ cream, gently sweat off the finely diced white onion in a little butter for 5 to 6 minutes, then just cover with the cream. Reduce the cream by about a half, as the onion absorbs it. Lightly season with white pepper and salt, blend in a liquidiser, check the consistency. It should be fairly thick but still runny, keep warm.
When the pork is cooked, remove from the roasting tray, get any excess salt out of the tray and then add the cider, cinnamon and star anise. Scrape the sediment from the bottom of the tray, add the veal stock and simmer for 3 to 4 minutes. Pass through a chinois or fine sieve, add the apple balls and
To plate the dish, remove the string from the loin and finely slice straight through the loin approx