Roast Pork Loin

Roast Pork Loin

with crackling, 240°C then 180°C, serves 4/6

Ingredients

pork loin joint   1.5kg
oil               1 tbsp
flaky salt        2 tsp
pepper            to taste

Loin is lean. Roast to a temperature, never slow-cook it or it dries out.
Leave the string on to roast, snip off before carving. Serve with apple sauce, roast potatoes and greens.

Recipe

1. Heat the oven to 240°C. Pat the rind bone dry. Score the fat 1cm apart if it isn’t already, not into the meat. Rub with oil, then salt, into the scores.

2. Rind up in a roasting tin. Blast at 240°C for 25 minutes to start the crackling.

3. Drop to 180°C, roast about 30 minutes per 500g, until a thermometer reads 65°C. Go by the thermometer.

4. Rest under loose foil 15 minutes, snip the string, carve.

Best crackling: dry the rind uncovered in the fridge overnight first. A kettle of boiling water over the scores helps too.
From frozen: fridge the night before, next day score and leave uncovered overnight (thaws and dries in one), roast the day after. Oil and salt only on the day.
Gravy: roast on a bed of halved onions and garlic, use the pan juices.
Porchetta style: untie, rub inside with garlic, fennel, rosemary and lemon zest, re-roll and tie.

❄ Freezer
Freeze: leftover slices with a little of the juices.
Reheat: gently in gravy or stock so it does not dry out.
Keeps: 2/3 months frozen, 3 days in the fridge.