With a paper towel, pat dry the pork loin. Lather with oil, salt and fennel seeds, making sure you get that flavour into the scored fat.
Place a roasting rack into an enamel roasting tray and lay the pork over the rack. Transfer tray over to the BBQ.
To cook, switch off the burners directly below the roasting tray and allow the surrounding heat to cook the meat. Ensure you close the hood of the BBQ and continue to cook the roast on high heat.
Cook for 25 minutes or until the crackling starts to bubble.
Quickly open the hood and add apple cider to the roasting tray. Close hood and reduce BBQ heat to 160°C.
Cook for a further 1.5 hours or until the internal temperature of the meat reaches 61°C. Insert a digital prong thermometer into the thickest part of the meat to check the internal temperature.
Remove tray from the BBQ and set aside to rest for 5 to 10 minutes.
Place a hot plate liner onto the grill. Brush the cut side of the apples with maple syrup and grill apples on the liner for 2 minutes each side until the apples are soft. Make sure your hood is down to cook and soften the apples quicker.
Carve up the roast and serve together with the side of green apples.
TIP: Your meat will continue to cook even after it has been removed from the heat. Remove the meat from the heat 5°C - 10°C before the desired temperature is reached to prevent over-cooking.
Food Safety Information
The Food Safety Information Council advises poultry, sausages, hamburgers and rolled roast meats should reach 75°C to ensure all food poisoning bacteria is eliminated.
If you are roasting beef, lamb or pork refer to the below temperature guidelines.