Roasted Pork loin with Crackling
If you’re looking for the best way to use a pork loin, then this is the ultimate roast pork recipe.
Crisp‑skinned, juicy and full of flavour, this Roasted Pork Loin with Crackling is the ultimate comfort roast dinner for a crowd.
A 1.8–2 kg pork loin is scored, rubbed with oil and sea salt, and roasted hot to start (240 °C) to get the rind crackling‑crispy, then gently roasted at 180 °C until tender and succulent.
Resting for 10–15 minutes before slicing ensures moist, flavourful meat. Serve with golden roasted vegetables, fresh peas, rich gravy and smooth apple sauce for a hearty, crowd‑pleasing meal that pairs tradition with ease.
Ingredients
- 1.8-2kg Otway Pork loin
- 2 tablespoons olive oil
- 1 tablespoon sea salt
To serve:
- 1.5kg roasted vegetables (potatoes, pumpkin, carrots and parsnip)
-
200g baby peas
-
600ml gravy
-
200ml apple sauce
Method
Remove pork loin roast from packaging taking note of weight and pat dry the cuts of meat with a paper towel.
Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.
Rub the rind well with oil and sea salt massaging well into the scored areas.
Place the pork loin roast on a wire rack in a deep roasting pan, then place in preheated oven at 240⁰C for 40 minutes. Do not open oven door during this period so the internal temperature stays the same.
Reduce oven temperature to 180⁰C for the remaining cooking time allow 30-35 minutes per kg. (Roast prepared vegetables now with salt and pepper).
Remove pork from the oven and allow to rest in the roasting pan for 10-15 minutes prior to slicing the cut of pork to insure it’s tender and juicy.
Slice loin and serve with roasted vegetables, freshly cooked peas, gravy and apple sauce.
Notes
If possible, remove your roast from its packaging and place it on a large plate covered with paper towel and allow to sit in the refrigerator overnight. This will allow to skin to dry and make better pork crackling. Make sure your roast is brought to room temperature prior to beginning preparation.
If your crackling is not perfect don’t panic. Preheat your grill to 200°C then place your roast on a tray in the centre of the oven and grill for 4-5 minutes watching the rind carefully so it does not burn. You may need to move it around to grill evenly. Remove, stand 4 -5 minutes then serve.
FAQs
Why isn't my crackling crispy?
For the best crackling, unwrap the loin and leave it uncovered in the fridge overnight so the rind dries out completely, then bring it to room temperature before cooking. Make sure the rind is patted completely dry, salted well, and roasted at 240°C for the first 40 minutes without opening the oven door. If the crackling still needs help at the end, you can put the pork under a 200°C grill for 4 to 5 minutes, watching closely so it doesn’t burn.
How much pork loin do I need per person?
A 1.8 to 2 kg pork loin serves 6 people, which works out to roughly 300 g per person before cooking. For a Christmas spread with plenty of sides or other meats, you can stretch it a little further.
How do I know when my pork loin is cooked?
After the first 40 minutes at 240°C, allow 30 to 35 minutes per kg at 180°C. For the most accurate result, use a meat thermometer in the thickest part of the loin and aim for about 70°C. Rest the pork for 10 to 15 minutes before slicing so it stays tender and juicy.
How do I store and reheat leftover roast pork?
Store the meat in an airtight container in the fridge, keeping the crackling separate so it doesn’t go soft. Reheat the crackling in a hot oven or an air fryer for a few minutes to crisp it up again. Leftover roast pork is great in rolls with apple sauce, in salads, or tossed through fried rice.
