Roast Pork Loin with Cinnamon-Spiked Apples

• 900 g - 1 kg pork loin, skin on
• 10 ml salt

Score the skin of the pork, cutting through to the flesh.

Put the salt, fennel and caraway seeds in a mortar and pound till crushed. Rub the mixture into the cuts of the pork. Set aside. Score the apples around the middle with a sharp knife. Push cinnamon sticks into the centre of the apples.

Place pork loin on a well-oiled grid, close the lid and braai for 30 minutes. The skin