Roast Pork with Sage and Onion Stuffing and Apple Sauce

• 1 leg or loin of pork
• Oil
• Salt and pepper
• 2 large

The skin of pork should be scored by the butcher with a sharp knife. A little oil rubbed into the skin, and a sprinkling of salt and pepper will give crisp crackling. Cook in a fairly hot oven, 375°F, 190°C, gas mark 5, allowing thirty minutes per pound. Pork should be well cooked and not pink when served. Drain off excess fat, and use a little vegetable water with the pan juices to make a thin