step 1
Preheat the barbecue to a medium/indirect heat.
step 2
Firstly make the stuffing. Melt the butter in a large frying pan over a low heat. Add the onions and sage and gently cook for 10 minutes, until softened. Increase the heat to high, pour in the Calvados and cook for 1 minute. Let the mixture cool, and then stir in all the remaining ingredients.
step 3
Stuff the pork joint with the stuffing. Roll the joint and tie. Score the fat with a sharp knife, pour over boiling water and rub salt and oil into the fat.
step 4
Place a drip pan in the base of the barbecue and pour in the cider and calvados. Roast the loin for around 2 hours, or until cooked through to 75C. Allow to rest.
step 5
Using the reduced cider and calvados, add in the double cream, wholegrain mustard and splash of stock, if required.
step 6
Using the reduced cider and calvados, add in the double cream, wholegrain mustard and splash of stock, if required.
step 7
Slice pork and serve with the apple sauce and calvados cream.