Roast pork loin makes a perfect weekend dinner or a good looking Sunday lunch. Its not just the succulent moist pork that is so good it’s the crackling that makes it a real treat. We have some good cooking tips here but it all starts with the best quality pork.

Free Range Blythburgh Pork

Our pork is absolutely, totally free range pork sourced from Blythburgh Free Range Pork Their pigs are born outside and spend their entire lives outdoors in the fresh air, with freedom to roam in large paddocks. A wholesome natural diet along with plenty of exercise means that the animal grow at a much slower, more natural rate. This is why Blythburgh Free Range Pork acquires a fantastic traditional flavour and succulence.

You can see more about our free range pork here >>

These tips work for a joint on the bone or off the bone. For a good portion allow one bone/rib per person.

Ingredients for Roast pork loin

Pork loin from Morley Butchers (on the bone or rolled)

For the gravy:

2 carrots

1 large onion

2 celery sticks

1 bay leaf

Salt and pepper for seasoning

Cooking method for roast pork loin

When buying your loin of Pork just ask and we will be happy to score the skin for you on the shop. Also if you are buying on the bone we will saw them through for you which will make for easy carving.

Crackling preparation after the skin is scored. There are many different methods that different cooks and chefs swear by to get good crackling, be it vinegar rubs, boiling water baths and even a blow torch! What most of these crackling techniques have in common is the effect of removing moisture from the skin in order to enhance the crackling process. It is always going to be easier to brown and crisp a dry surface as opposed to a wet one. Here is our addition to the list (no appliances required).

Remove your pork from any packaging when you get home. This is to let the skin dry out as much as possible, to enhance this first part pat dry with a cloth or kitchen towel. Next rub on some olive oil – I do not think this adds much to the desiccation process however it will hold the salt grains in place to do their work. Rub on lots of coarse salt making sure it gets well into the scored lines. You can can do this well in advance of the cooking – the longer you leave it the more moisture will be removed from the skin and underlying fat. When you next visit you pork loin you will see that the salt has attracted the moisture to the surface. Pat dry again before cooking.

For the roasting. Remove you joint from the fridge and allow it to come up to room temperature. Pre-heat your oven to 240C/475F/Gas 9 .

Season the joint all over with salt and pepper on the flesh side. Rub on a little more salt to the skin if needed

Roughly chop the carrots, celery and onion into quarters and arrange in the bottom of a roasting tray along with a bay leaf. Place the pork on top of the vegetables or better on trivet if you have one. Always keep the skin side up. If the pork is well raised in the pan you can add some water around the vegetables which will add to the gravy later

Place the pork in the oven and roast it for about 15 minutes. Turn the heat down to 190C/375F/Gas 5, and cook for a further 40 minutes or longer if you prefer your meat well done. Check the meat at interval during the cooking and turn it if one side of the skin is browning too fast.

There’s no need to baste pork as there is enough fat to keep the meat moist and any juices on top will make the crackling soggy. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear

When the roast pork loin is cooked, remove it from the oven to rest it will continue cooking. Wrap the meat lightly in foil and leave on a plate in a warm place until ready to carve and eat.

To make the gravy, place the roasting tin over in over a medium heat. Remove any excess fat with a spoon and discard. Give the bottom of the tin a good scrape which will dislodge any reluctant caramelised vegatables. At this point you can add some extra flavours that will compliment the roast pork loin such as apple or quince. This can be in the form of paste or maybe a splash of alcohol such as Calvados?

Next you need to strain the gravy through a sieve into a clean pan. Make sure you press the vegetables well to get all the flavour and any puree that passes through will help thicken the gravy. Keep warm till serving with thick cut roast pork loin slices.