Roast Pork with Roasted Stuffed Apples with Thyme and Parsley

"Buy the pork a couple of days before you need to cook it, remove any plastic wrap, put it on a plate immediately and dry it as thoroughly as possible with absorbent kitchen paper. After that, leave it uncovered in the lowest part of the fridge so that the skin can become as dry as possible before you start the cooking."
Servings:
8 people

Health Score

High
Medium
Low
7.6 / 10
Medium score

Glycemic Index

Index
37
Low
Load
9
Low

Nutrition per serving:

Calories666.23 kcal33%
Fat29.23 g42%
Carbs24.12 g9%
Sugars16.95 g19%
Protein71.04 g142%
Sodium903.82 mg45%
Fiber3.87 g14%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
37
Low
Glycemic Load
9
Low

Ingredients

5 lb (2.25 kg) loin of pork, chined
1 small onion, peeled
1 tablespoon plain flour
10 fl oz (275 ml) dry cider
10 fl oz (275 ml) vegetable stock (or potato water)
Maldon salt and freshly milled black pepper
1 lb (450 g) good-quality pork sausagemeat
1 rounded dessertspoon chopped fresh parsley
2 teaspoons chopped fresh thyme
8 small Cox's apples
a little melted butter
8 small thyme sprigs
salt and freshly milled black pepper

Directions

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