How to Make Roast Pork

Fragrantly herbed pork with a crispy, crunchy crackling finish. Here is how to make roast pork.

Ingredients

• 3 pounds, 3 ounces to 4 pounds, 4 ounces (1.5 to 2 kg) boned loin of pork
• Sea salt
• 3 tablespoons olive oil
• 2 garlic cloves
• Rosemary, sage, or thyme

Steps

1. Make sure that the loin is absolutely dry before you start. Pat dry with paper towels or leave the loin in the refrigerator overnight.
2. Preheat the oven to 480 degrees F, 250 degrees C, or on gas mark 9.
3. Score the skin by cutting deep slashes all the way around the skin at 1.5 cm intervals. Use quick and sharp movements in a downwards position.
4. Brush oil all over the pork loin. The oil helps the salt stick to the pork.
5. Sprinkle sea salt on the loin. Rub it into the rind as much as possible. This helps dry it out during cooking and makes the skin crispy.
6. Make small incisions in the meat and insert thin slices of garlic, rosemary, and fresh herbs.
7. Place the pork loin in a tin and into the oven for 30 minutes.
8. Lower the temperature to 375 degrees F, 190 degrees C, or on gas mark 5. Continue roasting for another 35 minutes.
9. Check the meat by inserting a small knife into the thickest part of the meat. Check the juice colors, as they should be completely clear. If they're still pink, leave the joint to cook for a few more minutes.
10. Let the pork cool for 15 minutes before serving.

Tips

• Save the pork juices to use as a meat sauce while serving.
• Serve with gravy, roast potatoes, and your choice of vegetables.

Things You'll Need

• Solid large shallow roasting tin
• Small sharp knife
• Brush
• Cutting board