One-Pan Roast Pork with Apples and Blackberries

Preheat oven to 425°F.

For the pork, in a large bowl, combine apples, blackberries, onion, fresh rosemary, breadcrumbs and melted butter. Season with salt and pepper, and mix well.

Butterfly the pork loin by making a slit down its length, cutting just deep enough so that the loin opens up to lie flat like a book—do not cut all the way through. Spoon the stuffing mixture onto the meat and spread it out evenly. Close up the loin andtie at even intervals with butcher’s twine so it assumes its original shape. Push in any stuffing that escapes from the ends.

Rub the pork all over with sea salt and freshly ground black pepper, and place the three sprigs of rosemary on top under the twine. Place in a roasting tray—any leftover filling can be placed under the pork on the roasting tray. Roast for 25 minutes, then reduce the heat in the oven to 350°F and cook 20 minutes per pound.

For the apple and blackberry sauce, place the apples, blackberries, sugar and butter in a pan. Cover and cook gently, stirring every so often, for 15-20 minutes, until the apples start to break down. Once the pork is cooked, pour about 1/2 cup of the cooking juices into the apples and stir. Let the pork rest before slicing.

To make the apple crisps, core the apples and slice very thin slices through the middle of the apple. Dust with cinnamon and lay flat on a baking sheet lined with parchment paper.
Cook in a preheated oven at 350°F for 45 minutes to one hour, turning halfway through and removing any crisps that have turned brown. Continue cooking until the apples have dried out and are light golden.

Serve the sliced pork topped with sauce and apple crisps alongside.