Roast loin of pork

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• shayron

  2008-02-08 16:38:27.167306

  shayron rated and commented on this recipe

  

  maybe a little bland, cooking times not quite specific

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• shayron

  2008-02-08 16:38:32.820007

  shayron commented on this recipe

  maybe a little bland, cooking times not quite specific

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• shayron

  2008-02-08 16:38:33.587488

  shayron commented on this recipe

  maybe a little bland, cooking times not quite specific

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• shelly

  2008-05-25 09:57:18.435782

  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

  2008-05-25 09:57:55.424282

  shelly rated and commented on this recipe

  

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

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• danell

  2008-09-09 10:55:35.241593

  danell rated and commented on this recipe

  

  fab

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• katstervet

  2008-11-03 18:54:05.447445

  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

  2009-01-14 16:55:25.816955

  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

  2009-02-09 15:05:18.795179

  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

  2009-03-14 17:21:47.175305

  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

  2009-04-11 10:41:02.28854

  Kate James rated this recipe

  

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• Aidt

  2009-06-05 12:35:01.447979

  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

  2009-06-21 12:55:01.076385

  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

  2009-08-20 11:09:30.665468

  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

  2009-08-24 20:24:59.969245

  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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• Lyndsay

  2010-01-02 10:51:31.194898

  Lyndsay rated this recipe

  

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• caledoniangirl

  2010-01-17 15:48:04.133597

  caledoniangirl rated this recipe

  

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• hazel

  2010-10-28 15:35:06.165456

  hazel rated and commented on this recipe

  

  This was delicious making it again tonight!!! Very easy to make and serves more than i thought it would

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• Miffy

  2010-11-28 17:42:45.674876

  Miffy commented on this recipe

  I've never cooked roast pork before so thought I would follow this recipte. It was amazing and looked just like the photo! We had so much crackling too. I LOVE Good Food recipes!!

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• dhillon

  2011-01-23 10:16:46.267528

  dhillon commented on this recipe

  i'm off to supermarket and will be giving it a try today

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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 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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