Herb-studded roast loin of pork with apple & cider gravy

Roast pork with crackling

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(25 ratings)

Takes 2 hrs 30 mins

More effort

Serves 6

This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy

Nutrition and extra info

Nutrition: per serving

  • kcal562
  • fat32.8g
  • saturates11.3g
  • carbs11g
  • sugars5.1g
  • fibre2g
  • protein52.6g
  • salt0.5g


  • 1.8kg piece of rolled and tied pork loin with the skin scored
  • 2 garlic cloves, sliced into thin slivers
  • small bunch rosemary, broken into small sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 bay leaves, torn
  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large carrot, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 Bramley apple, peeled, quartered, cored and roughly sliced
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 tbsp plain flour
  • 100ml good quality cider



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 500ml vegetable or chicken stock


  1. If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn’t salt the pork earlier salt the skin now.

  2. Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don’t have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.

  3. Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.

  4. Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.

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Comments, questions and tips

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7th Jun, 2020
We used slightly less garlic - personal preference. Really tasty and lovely gravy.
5th Nov, 2017
I did this with pork loin containing a bone. It was absolutely delicious with amazing gravy. My piece was smaller than the 1.8kg quoted in the recipe so I used a thermometer to make sure it was 145 Fahrenheit then blasted the skin.
23rd Oct, 2017
Delicious. The crackling and gravy were perfect, the meat was lovely and tender. I added a few extra incisions of the herbs and garlic and it worked out really well.
18th Apr, 2017
This recipe was delicious. Thank you very much! This was my first attempt at making roast pork and it was delicious. I think my oven cooked the meat a little too quickly for the crackling so I gave the whole lot an extra blast for 10 mins at higher heat. I would advise against putting any more than 100ml of cider in the gravy as it will overpower the pork flavour. I only put a splash more in but I think it would have been perfect with just the right amount. It was delicious though. Great recipe. In future I will pat the meat dry after rinsing it and rub the salt into the crackling more thoroughly to ensure an even crackle.
4th Mar, 2017
Very tasty. I love roast pork but am always wary about deviating from my usual recipe, but very glad I did. The little bursts of flavour from the herbs and garlic were great - next time I would be a bit more generous with them. Gravy was excellent, the perfect complement.
27th Apr, 2016
The best roast meal I have cooked for years! The crackling was perfect and gravy fantastic. The only thing I did differently was to use more cider......Added to the roasting tin throughout cooking to stop the onion/carrot/apple mixture from burning. Will definitely be repeating this.
22nd Feb, 2014
Perfect crackling, lovely tender meat and really tasty gravy. A thoroughly tasty meal.
17th Dec, 2012
Had this yesterday for Sunday dinner. The meat and crackling were stunning. Also a great gravy. Really tasty meal and very popular with the family.
17th Dec, 2012
Tried this yesterday, the crackling came out perfectly and the gravy was absolutely beautiful! The boyfriend was very impressed too so we'll definitely be having it again.
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