1.5kg -1.8kg OTWAY pork Scotch fillet, ready rolled and scored
2 tablespoons sea salt, plus extra for seasoning
½ teaspoon freshly ground black pepper
1 teaspoon fennel, or cumin seeds, toasted and ground
4 large (650g) potatoes, cut into quarters
1 leek, cut into 3cm wide rounds
8 small apples, scored around the centre, or 4 apples halved
1 small red cabbage, cut into 8 x 2cm wide wedges
extra virgin olive oil
peel and juice of 1 orange
½ cup chicken or vegetable stock
1 tablespoon honey
Remove the pork from the fridge. Mix together the salt, pepper and fennel or cumin and rub over the skin and into the cuts. Leave for an hour.
Preheat the oven to 220°C (fan-forced 200°C). Brush the cabbage wedges with olive oil.
Place the potatoes in a medium saucepan, cover with cold water and place over a high heat. Bring to the boil and cook for 15 minutes. Drain well. Spread the potatoes, leeks and orange peel over the base of a roasting dish. Sprinkle with salt to season. Place the pork on top.
Roast for 30 minutes then reduce the heat to 200°C (fan-forced 180°C). Roast a further 45 minutes. Remove from the oven and place the cabbage and apples around the meat. Return to the oven and cook for 30 minutes, or until the pork is just cooked through, or reaches an internal temperature of 70°C, the juices will run clear when a skewer is inserted in to the centre. Transfer the pork to a tray to rest and collect the juices. Transfer the apples, cabbage and leeks to a serving platter. Rest in a warm place for 15 minutes.
Meanwhile, return the roasting dish with the potatoes to the oven, until crispy, about 10 minutes. Transfer the potatoes to the serving platter. Place the roasting dish over a medium heat and add the orange juice and stock, stirring to pick up any browned pieces stuck to the base, bring to a boil. Stir in any collected juices from the resting pork and the honey to dissolve. Strain the sauce into a jug.
Serve sliced pork with the roast vegetables alongside. Pass around the sauce.