1. Remove string from pork and use paper towel to pat dry the rind, then refrigerate uncovered overnight.
2. Pre-heat fan forced oven to 210֯C.
3. In a large fry-pan over med heat, fry 50g butter with diced onions until soft. Transfer onions to a large bowl, then add breadcrumbs, flaked almonds, 30ml port, rosemary, thyme and tarragon then season with salt and pepper and mix to combine.
4. Unroll the pork and lay flat, skin side down. Add the stuffing in a line in the centre of the pork, pressing firmly. Roll the leg tightly around the stuffing and tie together with butcher’s string. Rub rind with vegetable oil and salt generously, then transfer to a large, lined oven tray and roast uncovered for 40 mins.
5. In a large bowl, melt remaining butter and mix with remaining port. Add the apples, potatoes, halved onions, and garlic heads, then season with salt and pepper and toss to coat.
6. Remove pork roast from the oven, then scatter apples, potatoes, onions and garlic around the pork. Return to the oven and reduce temp to 150֯C. Roast for a further 1 hr 15 mins or until the internal temp of the pork is 60-65֯C.
7. Remove from the oven and allow to rest. Serve almond and thyme stuffed pork roast with crunchy potatoes, onions and baked apples.
8. Serve and enjoy!

TIP: If you love garlic, squeeze the roasted cloves from the bulb and sprinkle over the potatoes