Roast loin of pork

Although I scored and salted the fat beautifully, there was no crackling to be had on this joint, as there was no rind on it ... but the fat was quite tasty!!  Being a loin joint, it was exceptionally tender and tasty, with pretty much zero wastage.

Simply roasted (with onions surrounding) and served with stuffing, apple sauce (from our own tree ... apples, that is, we don't have an apple sauce tree!!), roasted sweet potatoes and parsnip, steamed carrots and cabbage and lush gravy.  Another delicious and satisfying meal.