Variation allegretto on Stephanie Alexander's slow-roasted loin of pork with garlic, rosemary and fennel

We had fennel, celery and some starting-to-grow-old granny smith apples from my recently commenced participation in an organic fruit and vegetable bulk buy and split it up type arrangement.

I followed the recipe in Stephenie Alexander's the cook's companion except as follows:

1. Cut of Pork was pork rib roast (no ribs) aka pork roast aka pork centre loin roast -I ended up cutting it open a bit more to smear the oil mixture over a greater area;
2. Cooked at 250 celsius for 15 minutes, then turned heat down to 200 for further 45 minutes;
3. Absolutely molested the skin with salt to create crackling NOTE: remove crust of salt upon beong cooked;
4. No pork rib bones in the  vegetables;
5. Substitue potatoes with granny smith apples.