And I made a Balsamic Roast Pork Loin

Roast Pork Loin

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

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:

  1. Crackling Skin
  2. Delicious and moist pork
  3. Superb sauce and
  4. Bonus roasted Garlic

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.

Roast 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

  1. Preheat your oven to 180°C.
  2. Mix the herbs, salt and pepper in a bowl to make a dry rub.
  3. Remove the skin from the pork loin.
  4. Score the skin of the pork loin.
  5. Score the layer of fat remaining on the pork loin.
  6. Preheat a pan on the stove at Medium Heat.
  7. With dry hands, apply the dry rub on the skin of the pork loin and set aside.
  8. Apply the remaining dry rub on all sides of the remaining pork loin.
  9. Pat/brush the olive oil on the meat of the pork loin.

Browning the Pork Loin

  1. Place the skin of the pork loin FAT-SIDE down in the hot pan.
  2. Once the fat of the skin starts to render, remove the skin and set aside.
  3. Place the pork loin FAT-SIDE down first in the hot pan to brown.
  4. Flip the pork loin until all sides are brown.
  5. Pour the 2 cups of Balsamic vinegar on the pork loin and reduce slightly.
  6. Transfer the pork loin into a roasting pan and add the two Garlic bulbs.
  7. Pour the Balsamic vinegar on the pork loin in the roasting pan.

Roasting the Pork Loin

  1. Place the roasting pan on a tray in the oven.
  2. Place the dry skin of the pork loin on a wire rack ABOVE the pork loin.
  3. Roast for 60 minutes, turning the pork loin every 25 minutes.
  4. Check frequently on the skin, remove from the oven if the crackling is done.
  5. Check the internal temperature of the pork loin, if it is 55-57°C, remove from oven immediately.
  6. Once done, remove the pork loin from the roasting tray and leave to rest for 15 minutes.


  1. Cut the crackling into strips.
  2. Filter the roasting juices from the roasting pan into a gravy bowl.
  3. Skim most of the fat from roasting juices.
  4. Pop the Garlic cloves out from the bulbs.
  5. Slice the pork loin in medium-thick slices.
  6. 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.

Roast Pork Loin

Posted on 25th Sep 2014 in Meat, Recipes


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