Preheat the oven to 230°C.
Pour boiling water over the pork loin skin while suspended on a rack.
Pat the pork dry, rub with olive oil, season, roll into a cylinder, and tie.
Roast the pork in a tray for 20 minutes.
Reduce heat to 180°C and cook for 1 to 1.25 hours until tender.
Rest the meat on a plate for 15 minutes.
Simmer the roasting tin juices over medium heat.
Whisk in a mixture of butter and flour to thicken the juices and season.
Cook apples with water until puréed and season with caster sugar.
Fry cabbage in butter, add wine, reduce liquid by half, then add spices and simmer covered for 45 minutes.
Cook cabbage uncovered on high heat until the liquid evaporates and becomes sticky.
Carve the pork and serve on cabbage with pan juices and apple purée.