Rub some salt into the scored skin and the remainder of the joint with chopped, fresh thyme.
Roast for 30 to 35 minutes/lb (66 to 77 minutes/kg) in a preheated oven at 225°C/450°F/Gas Mark 8.
To test if its cooked pierce the joint with a skewer. Allow to stand for 15 minutes before carving.
Quarter, core and slice the apples. Fry in some unsalted butter until they are soft and golden and serve with the pork.