Discard any excess fat from the meat and skin. For the stuffing, finely chop any meat trimmings, together with the onion and fruit. Mix with the breadcrumbs, sage, walnuts, garlic and seasoning. Make a deep horizontal slit the full length of the loin, and open it out flat. Spread the stuffing over the meat. Roll it up, and tie at intervals, tucking back any stuffing which escapes.
Preheat the oven to 180°C/350°F/gas mark 4. In a heated non-stick frying pan, fry the pork all over until well browned. Place a sprig of sage on a rack, or on crumpled foil in a roasting pan of a size just large enough to hold the meat; place the meat on top, lay two more sprigs of sage on top of the meat, and cover it with the pork skin.
Place in the top half of the oven, and roast for about 1 ½ to 2 hours, basting under the skin from time to time with the cider, brandy and honey mixed together. The meat juices should run clear when a skewer is inserted into the centre of the joint. If the juices are pink, the meat is not yet cooked.
Remove the pork from the oven, and keep it warm. Skim excess fat from the roasting pan, and then add a little stock, water or wine to the pan juices. Boil and strain into a jug or gravy boat.
A gratin of potatoes and a dish of baked onions are very good with this traditional roast.
© 2000 Frances Bissell. All rights reserved.