Thick Cut Free Range Pork Loin Roast
Introduction
A thick cut pork loin roast with crackling is a classic for good reason. The skin is dried and scored, then blasted with high heat to crisp into shattering crackling, before the oven drops low to roast the meat gently and keep it juicy. Served with apple sauce and roast vegetables, it is a generous centrepiece for a Sunday or a celebration.
Use a good free range pork loin, skin on and scored. A bone dry skin and the right heat are the secrets to perfect crackling.
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Ingredients
For 6 servings
- 1.5-2kgfree range pork loin roastskin on, scored
- 2 tbspolive oil or lard
- 1 tbspsea saltflaked, plus extra
- 1 tbspfennel seedscrushed, optional
- 1onionlarge, thickly sliced
- 1carrotchopped, optional
- 1applesliced, optional
Utensils
6 items to gather · Tap to tick off
- Roasting tray and rack
- Sharp knife or scorer
- Paper towel
- Meat thermometer
- Carving knife
- Aluminium foil
Cooking Steps
Dry the skin
Pat the skin completely dry and leave the pork uncovered on a rack in the fridge for at least 2 hours or overnight. Bring it to room temperature for 1 hour before cooking.
Score and season
Score the skin at 1cm intervals if not pre-scored. Rub with oil and work the flaked salt and optional fennel seeds into the cuts.
Prepare the tray
Preheat the oven to 240°C. Make a bed of onion, carrot, and apple in a roasting tray to lift the pork.
Blast for crackling
Sit the pork skin side up on the vegetables and roast for 20 to 30 minutes until the skin bubbles and crackles.
Roast low
Reduce the oven to 160°C and roast for about 25 minutes per 500g, or until the centre reaches 70°C.
Rest and carve
Rest loosely tented for 10 minutes, then carve into thick slices and serve.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you get crackling on a pork loin roast? +
Dry the scored skin uncovered in the fridge overnight, rub it with oil and salt, then blast it at 240°C until it bubbles and crackles before dropping the heat to roast the meat. A bone dry skin and high heat are the two essentials, since any moisture steams the skin instead of crisping it.
What temperature do you cook pork loin to? +
Cook pork loin to an internal 70°C, then rest it. This leaves the meat juicy and just cooked through rather than dry. Start with a high heat blast for the crackling, then roast low at 160°C, using a thermometer in the thickest part to judge doneness rather than time alone.
How long does a pork loin roast take? +
After the high heat crackling phase, roast pork loin at 160°C for about 25 minutes per 500g, until it reaches 70°C internally. A 1.5 to 2kg loin takes roughly 1.25 to 1.75 hours total plus resting. Size and oven vary, so cook to temperature rather than the clock.
Why dry the pork skin before roasting? +
Crackling only forms when the skin is dry and the fat beneath renders and puffs it up. Surface moisture steams and leaves the skin chewy. Leaving the salted, scored skin uncovered in the fridge overnight draws out moisture and is the single biggest factor in reliable crackling.
Should you rest a pork loin roast? +
Yes, rest the roast loosely tented for about 10 minutes before carving so the juices settle back through the meat. Keep it skin side up and uncovered enough that the crackling stays crisp. Resting keeps the loin moist and makes for cleaner, juicier slices.
