Recipe: Roast Pork Loin

Rating: 4.9 stars based on 1407 reviews


  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Posted from my android device using Joomla Admin Mobile!


This template modified by (c) Adrian Teakdesk.