Roast Pork Loin
Ever so often someone would post a photo of roast crackling pork and while a lot of care and devotion is dedicated to obtaining a crackling skin, the rest of the pork is ignored; I see dry (or worse: burnt) meat. This does distract from the complete enjoyment of the dish.
It is a tragic waste.
Roast Pork Loin
Making simple roast crackling pork with actual skin that crackles is easy. What is more difficult is making the meat moist and flavorful.
Here’s a very easy recipe to roast a pork loin that gives you:
The Balsamic vinegar will reduce down to give you a sweet tangy sauce as well as give the pork loin a nice flavorful “bark”. And placing the skin above the pork loin will allow the fat to drip down and “baste” the pork loin.
- 1.2kg Pork Loin, skin on
- 2 tbsp Thyme
- 2 tbsp Rosemary
- 2 tbsp Black Pepper, ground
- 1 tbsp Oregano
- 4 tbsp Salt
- 2 tbsp Olive Oil
- 2 cups Balsamic vinegar
- 2 Garlic bulbs, sliced in half
Prepping the Pork Loin
- Preheat your oven to 180°C.
- Mix the herbs, salt and pepper in a bowl to make a dry rub.
- Remove the skin from the pork loin.
- Score the skin of the pork loin.
- Score the layer of fat remaining on the pork loin.
- Preheat a pan on the stove at Medium Heat.
- With dry hands, apply the dry rub on the skin of the pork loin and set aside.
- Apply the remaining dry rub on all sides of the remaining pork loin.
- Pat/brush the olive oil on the meat of the pork loin.
Browning the Pork Loin
- Place the skin of the pork loin FAT-SIDE down in the hot pan.
- Once the fat of the skin starts to render, remove the skin and set aside.
- Place the pork loin FAT-SIDE down first in the hot pan to brown.
- Flip the pork loin until all sides are brown.
- Pour the 2 cups of Balsamic vinegar on the pork loin and reduce slightly.
- Transfer the pork loin into a roasting pan and add the two Garlic bulbs.
- Pour the Balsamic vinegar on the pork loin in the roasting pan.
Roasting the Pork Loin
- Place the roasting pan on a tray in the oven.
- Place the dry skin of the pork loin on a wire rack ABOVE the pork loin.
- Roast for 60 minutes, turning the pork loin every 25 minutes.
- Check frequently on the skin, remove from the oven if the crackling is done.
- Check the internal temperature of the pork loin, if it is 55-57°C, remove from oven immediately.
- Once done, remove the pork loin from the roasting tray and leave to rest for 15 minutes.
- Cut the crackling into strips.
- Filter the roasting juices from the roasting pan into a gravy bowl.
- Skim most of the fat from roasting juices.
- Pop the Garlic cloves out from the bulbs.
- Slice the pork loin in medium-thick slices.
- Assemble everything on a board and serve with a side salad.
- You may ask your butcher to separate the skin for you and it is better to leave a bit of fat on pork loin.
- Do not cut the skin into strips before roasting.
- Keep the skin dry. Render the skin fat-side down only.
- Temperature of the pork loin is more important than the time. Remove once it is at 55-57°C.
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