Roast pork with cranberry apple sauce

Place pork in a roasting pan. Pat rind dry with absorbent kitchen paper. Rub combined oil and garlic over rind. Season generously with salt. 

Cook in a very hot oven (240°C) for 25 minutes, or until rind has blistered and crackled.

Reduce heat to moderate (180°C). Cook for a further 1 hour, or until juices run clear. Remove pork. Rest for 10 minutes. 

Meanwhile, make sauce. Combine stock and cranberry sauce in a small saucepan over high heat. Stir until sauce is melted. Bring to a boil. Add apple. Boil for about 15 minutes, or until sauce is thickened.

Serve pork with hot sauce. Garnish with fresh mint if desired.