Roast pork with stuffed apples

Preheat oven to 220 ºC. Run a knife under the pork fat to separate it from the meat. Spread honey and 15 ml fresh sage or 5 ml dried sage under the fat. Rub the surface of the fat with coarse salt. Place leg in a greased roasting pan. Cover with aluminium foil and roast in the oven for 20 minutes, then reduce heat to 190 ºC and roast for a further 50 minutes.
Bring 125 ml water to the boil in a saucepan. Add couscous and 20 ml butter, stir and remove from heat. Cover with a lid and allow to steam for 5 minutes.
Heat remaining butter in a small saucepan and add onion. Sauté until soft. Remove from heat and mix with the couscous, sultanas, cinnamon and remaining sage.
Halve the apples, cut out the core and discard. Carefully cut out the centre of the apple to form a hollow. Chop up the flesh that you have removed and mix into the couscous mixture. Spoon filling into the hollows of each apple half.
Remove pork from the oven and place apples around it. Return to the oven, uncovered, and roast for a further 50 minutes, or until pork is cooked through. Remove pork and apples from the pan and keep warm while you prepare the gravy.
Remove the fat from the roasting pan. Mix cornflour with 50 ml apple juice. Add remaining apple juice and chicken stock to the roasting pan and place on the stove. Bring to the boil, stirring constantly. Add cornflour mixture and stir until thickened. Season to taste and serve with pork roast and apples. Serves 6-8.