Preheat oven to 220ºC. Combine McCormick Sea Salt, olive oil, thyme, sage and rub mixture over the pork & rind. Place pork rind side up, into a baking tray lined with baking paper and roast for 45 minutes or until the rind crackles.
Reduce oven temp to 180ºC. Place apples around pork, coat in pan juices and cook until tender (approx. 20 minutes). Meanwhile, make a quick cider gravy, heat cider and stock and whisk in cornflour until smooth and cook until thick and creamy.
Remove roast from oven, allow to rest for 5-10 minutes before carving. Pour any pan juices into gravy. Serve pork sliced with apples and gravy.