Preheat the oven to 220°C.
Season and rub the pork with salt and pepper.
Layer sliced onions, sage, apple, zest, and 50g butter onto the pork skin-side down.
Roll the pork tightly into a sausage shape and secure with kitchen string.
Ensure the roll is tied tight with string at regular intervals.
Place vegetables and pork in a tray with wine and 50g butter, roasting first at 220°C for 30 minutes.
Reduce heat to 150°C and cook for 3 to 4 hours.
Cook chopped apples, sugar, juice, and 25g butter in a pan for 5 minutes until soft.
Beat the apple sauce until nearly smooth and season with salt.
Remove meat to rest for 30 minutes and keep vegetables warm in the off oven.
Deglaze the roasting tray juices over heat, strain, and keep warm.
Boil broccoli for 4 minutes, drain, and toss with a knob of butter.
Slice the pork and serve with roasted vegetables, apple sauce, and gravy.