3 apples, peeled, cored, diced
2 garlic cloves, minced into a paste with 1 tsp sea salt
2 medium onions, chopped
2 heaped tsp fresh thyme leaves
200ml/7fl oz chicken stock
1 tsp redcurrant jelly
200ml/7fl oz balsamic vinegar
sea salt and freshly ground black pepper
Β½ tsp chipotle en adobo (from a jar, available in some supermarkets and speciality shops) or hot smoked paprika (pimentΓ³n picante)
2 tbsp extra virgin olive oil
1 tbsp butter
200g/7oz cooking chorizo, chopped
string for tying the pork
1 pork loin (about 2kg/4Β½lb), bone removed, skin scored