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Roast pork loin with perfect crackling recipe

Roast pork loin with perfect crackling recipe

1 rating

Roast pork with great crackling has to be up there as one of the best Sunday lunches, but we've taken it to the next level with tender pork loin and a spicy, fragrant rub that will make your crackling extra crunchy and tasty. There's even a fancy gravy making this ideal for entertaining. On the off chance you have leftovers, you can freeze them to use in other dishes such as stir-fries or ramens. See method

  • Serves 6
  • Takes 2 hrs 15 mins plus drying
  • 534 calories / serving
  • Freezable

Ingredients

  • 1 Tesco Finest Salt Aged Pork Loin Joint 1.025kg
  • 1 tbsp olive oil
  • 2 red onions, each cut into 8 wedges
  • 1 thyme sprig
  • 500ml white wine
  • 10g butter
  • 10g flour
  • 2 tsp Dijon mustard
  • 1 rosemary sprig, to garnish (optional)

For the rub

  • 1 tsp fennel seeds
  • ½ tsp garlic seasoning
  • ¼ tsp ground coriander
  • 1 tsp chili flakes (optional)
  • 1 tsp freshly ground black pepper
  • 1 tsp sea salt
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2220kj
    534kcal
    27%
  • Fat

    35g 49%
  • Saturates

    13g 66%
  • Sugars

    2g 3%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 6g Protein 33.8g Fibre 2.3g

Method

  1. At least 2 hrs before cooking (or the night before if you have time), remove the film from the pork packaging and use kitchen paper to pat the skin dry. Put in the fridge, uncovered, to dry out. About 30 mins before cooking, remove from the fridge and bring to room temperature. Preheat the oven gas 8, 230°C, fan 210°C.
  2. Remove the rosemary sprig from the pork joint and set aside. Using a pestle and mortar, bash all the rub ingredients to a coarse salt rub. Smear the pork with the oil, then work the salt mix into the rind. Layer the onion wedges in a small, deep roasting tin and place in the tin with the thyme and set aside rosemary. Pour over 350ml wine, then nestle the pork on top and transfer to the oven.
  3. After 45 mins, reduce the temperature to gas 3, 160°C, fan 140°C and cook for 1 hr more. If the crackling isn’t crisp, grill the pork on medium-high for another 5-10 mins, checking regularly to make sure it doesn’t burn.
  4. Transfer the pork and onions to a board, then cover loosely with foil and rest for at least 10 mins before garnishing with a sprig of rosemary, if you like, and carving. Meanwhile, melt the butter in a small pan over a low heat, then stir in the flour. Add the Dijon, remaining wine and leftover liquid from the roasting tin into the pan, along with any resting juices; cook over a medium-high heat for 5-10 mins, stirring regularly, until slightly thickened and reduced. Strain into a jug and serve with the pork.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Roast pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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