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The day ahead:
Pat the roast dry; combine dry spices. Using a pastry brush, coat the roast generously with your mustard of choice. Sprinkle the dry spices evenly over the entire roast, refrigerate loosely covered overnight. Seasoning in advance will help keep this cut juicy and flavourful!
Pre-heat the oven to 425°F; use convection if you have this feature. Place the roast (refrigerator temperature) with fat cap up on an oiled rack in a large roasting pan. Insert a meat thermometer into the thickest part. Roast for 30 minutes.
While roast is browning/rendering, cut the apples in half and remove the core with a spoon or melon baller. Dip the halves in apple juice and brush each generously with butter.
At the thirty minute mark, remove the roasting pan and arrange the apples, cut side up, around the roast. Pour the apple juice and butter used for basting into the roasting pan.
Reduce the oven temperature to 225°F, and return the pan to the oven; middle rack. Roast apples and pork for 2-3 hours.
When the roast reaches 160°F it is safe to serve; however, you may reduce your oven temperature to 170°F if you wish to hold it without overcooking while you prepare the rest of your meal.