Roast pork with apples and cabbage (Rôti de porc aux pommes)

1. Heat the oven to 180 °C. Pat the pork loin dry, season with salt and pepper and rub with thyme.

2. Brown the meat on all sides in hot butter, then lay it in a roasting tin.

3. Arrange the wedged white cabbage and the sliced onion around the meat and season with salt.

4. Pour in the meat stock and roast for about 40 minutes, basting with its own juices.

5. Add the wedged apples and roast together for a further 15-20 minutes until the meat is cooked through and the apples are soft.

6. Slice the meat and serve garnished with the roast apples, the braised cabbage and the roasting juices.

Tip: Pork, sweet roast apple and cabbage are a classic French-Alsatian trio. Do not overcook the loin, so it stays juicy. A hearty one-tin Sunday lunch.