Rub pork with salt and pepper.

Grate apple skin and all.

Add sugar and salt to grated apple and mix.

Tie pork with rosemary sprigs using kitchen twine.

Coat pork with apple mixture and place in a zip-locking bag.

Pour any remaining apple mixture into the bag.

Marinate in the refrigerator for 24 hours.

Remove pork from the refrigerator 1 to 1.5 hours before cooking.

Scrape off the marinade from the pork.

Drain excess moisture from the pork on a rack or in a colander.

Let the pork rest for 1 to 1.5 hours to bring it to room temperature.

Wipe off any remaining moisture and apple bits before roasting.

Prepare side vegetables while the pork is resting.

Cut potatoes and other vegetables to the same size as small onions.

Cook garlic in olive oil over low heat to infuse the oil.

Increase heat to low-medium, add vegetables, and season with salt and pepper.

Transfer vegetables to a shallow tray.

Brown the pork on all sides in the same frying pan.

Add the vegetables to the frying pan.

Roast in a preheated 180 C oven without a lid.

Turn the meat halfway through the roasting process.

Roast for about 45 minutes.

Turn the pork over at around the 25-minute mark.

Wrap the pork in two layers of aluminum foil immediately after removing from the oven.

Let rest at room temperature for 30 to 45 minutes.

Slice the pork to your desired thickness.

Serve with black pepper, rock salt, garlic oil, etc.