Roast loin of pork

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 240C/fan 220C/gas 9. Lightly oil a roasting tin and put it in the oven to get hot. Season the skin of the pork with sea salt, then put the joint in the hot tin and roast for 20 minutes.
2. Reduce the heat to 190C/fan 170C/gas 5 and roast for a further 30 minutes per 500g. Increase the heat to 240C/fan 220C/gas 9 and cook for a final 10 minutes to get a really crisp and golden crackling.
3. Take the pork from the tin and rest in a warm place before carving into slices. Meanwhile, drain the excess fat from the roasting tin onto a baking tray. Add the apples to the hot fat, turn to coat all over and roast for 10 minutes. Take out and keep warm.
4. Put the roasting tin directly over a low heat, sprinkle in the flour and mix well. Then slowly add the stock, stirring well and letting it all bubble together until you have a gravy. Season and sieve into a jug.
5. Serve the pork with the roasted apples and gravy.

To get good, crunchy crackling

You need to score the skin well with a very sharp knife or, better still, ask the butcher to do it for you.

Per serving

637 kcalories, protein 60.6g, carbohydrate 11.9g, fat 38.9 g, saturated fat 14.9g, fibre 1.5g, salt 0.69 g

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• shayron

  08 February 2008

  shayron rated and commented on this recipe

  

  maybe a little bland, cooking times not quite specific

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• shayron

  08 February 2008

  shayron commented on this recipe

  maybe a little bland, cooking times not quite specific

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• shayron

  08 February 2008

  shayron commented on this recipe

  maybe a little bland, cooking times not quite specific

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• shelly

  25 May 2008

  shelly commented on this recipe

  Best roast pork I've ever cooked - full of flavour - I did cook the pork on top of carrot, parsnip, celery and onion then used all of the veg for a stock. Had the best crackling and gravy ever! Cooking times were spot on for me, although my joint was 3kg but adjusted what was recommended.

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• shelly

  25 May 2008

  shelly rated and commented on this recipe

  

  Sorry forgot to rate it! See above comment for feedback.

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• danell

  09 September 2008

  danell rated and commented on this recipe

  

  fab

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• katstervet

  03 November 2008

  katstervet rated and commented on this recipe

  

  Hadn't relly done roast pork before so thought this recipe looked quite easy. It turned out really well and the crackling was really good. I don't think you need loads of ingredients if you've bought good meat so it shouldn't be bland if you buy the best.

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Ingredients

• oil
• 1.3kg pork loin, boned and rolled (ask your butcher to do this)
• sea salt
• 3 eating apples , cut into wedges
• 1 tbsp plain flour
• 400ml vegetable or chicken stock , fresh, cube or concentrate

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 30 mins

Cook min 1 hr 50 mins

Ingredients

• oil
• 1.3kg pork loin, boned and rolled (ask your butcher to do this)
• sea salt
• 3 eating apples , cut into wedges
• 1 tbsp plain flour
• 400ml vegetable or chicken stock , fresh, cube or concentrate

Per serving

637 kcalories, protein 60.6g, carbohydrate 11.9g, fat 38.9 g, saturated fat 14.9g, fibre 1.5g, salt 0.69 g

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