Roast loin of pork

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olive magazine

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Recipe by olive magazine

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1. Video tutorial: Perfect crackling

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

Latest comments and suggestions

• 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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• Dawn

  14 January 2009

  Dawn rated and commented on this recipe

  

  Lovely crackling, great recipe. Used Selly's idea of putting the pork on top of carrots etc.

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• bakegirl

  09 February 2009

  bakegirl rated and commented on this recipe

  

  I love this recipe. It is so simple and very effective. Gives good crispy crackling and beautifully tender meat. I have not made my own gravy before but definately will from now on. I was worried that my pork didnt seem to give off much fat for making the gravy but even with so little fat it tasted really rich and meaty and the roasted apples were a far better textural match with the meat than the usual apple mush sauce.

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• Tilly

  14 March 2009

  Tilly rated and commented on this recipe

  

  Haven't cooked this particular recipe, here is an added tip for fab! crackling.... pour boiling water over pork skin, dry with kitchen paper, rub in little salt all over skin, and pop into very hot oven for at least 30 mins then turn down the heat to roast for how ever long you require... 1st class crackling every time.. an elderly lady told me this tip years ago and it always works for me, hope it does for you..enjoy.

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• Kate James

  11 April 2009

  Kate James rated this recipe

  

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• Aidt

  05 June 2009

  Aidt rated and commented on this recipe

  

  Mum said it was the best pork she'd ever had. Don't know whether it was because it was organic or the method - but it was melt in the mouth goodness.

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• Jeds

  21 June 2009

  Jeds commented on this recipe

  Question- Like Shelly I also have a 3kg joint to cook. I was still going to allow 30 mins per 500g but she mentioned adjusting the timing. Adjust it to what? No pressure but I was going to start cooking it at 1p.m. today!

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• wildspiritart

  20 August 2009

  wildspiritart commented on this recipe

  This turned out perfectly. I didn't do the apples and I seasoned the pork well with plenty of salt and freshly ground black pepper, chopped rosemary and sage. It was delicious with crunchy crackling.

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• Magnus Wood

  24 August 2009

  Magnus Wood rated and commented on this recipe

  

  Roasting the apples makes a really good change from apple sauce. I served this with quite a lot of apples and used them as a potato replacement, and it worked really well alongside some broad beans. I also slow-roasted the joint at 100C for three times the time given here and this produced a really succulent piece of meat.

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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

Preparation 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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