Perfect Roast Pork With Crisp Crackling
Prepare a tender roast pork with irresistible crisp crackling, ideal for any Sunday dinner.
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Instructions
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Preheat the oven to 425 F (220 C/gas 7).
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Bring the pork loin to room temperature (2-3 hours), then pat it dry thoroughly with paper towels.
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Place the loin in a large roasting tin, then use a sharp knife to make finger-width slashes across the skin, without cutting into the meat.
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Massage olive oil into the skin, rub salt flakes all over the meat and into the slashes, and tuck two onion halves under the meat.
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Roast for 1 hour 40 minutes; adjust cooking time to 25 minutes per pound of pork plus an additional 25 minutes for larger or smaller cuts.
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Turn off the oven and remove the meat; ensure its internal temperature reaches 145 F, then loosely cover it with foil and return it to the oven with the door ajar, or fully wrap in foil in a warm place if the oven is needed.
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For the gravy, remove the onions from the pan, then place the pan on the stovetop over high heat until the meat juices bubble.
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Add flour, stir until blended, then pour in cider or wine, scraping the pan bottom, and reduce to a sticky glaze.
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Stir in the stock, then strain the gravy through a fine sieve into a saucepan and reduce by one-third over medium heat.
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Whisk in small pieces of butter until combined, then keep the gravy warm.
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Uncover the pork, remove the crackling and slice it into strips, then carefully slice the pork.
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Serve the sliced pork with the crackling and gravy.