Give the modern generation of leaner, milder-tasting pork a good old roasting to put the rich, juicy chew back into the meat. In keeping with the traditional theme, this pork loin roast begs for a sweet, tangy apple sauce you whip up, fast!
How to roast pork with crackling
Our top tip for perfect crackling is to leave the pork uncovered on a rack set over a plate in the fridge overnight to allow rind to dry out. On day of cooking, take the pork out of the fridge; set rack over the sink and pour a jug of boiling water over the rind – thoroughly pat dry with paper towel and proceed as instructed. Save time and ask the butcher to score and tie up your roast.
Pork loin roast with a quick apple sauce
For an even speedier apple sauce, you can take a shortcut using the microwave. Place apple, water, sugar and cinnamon in a heatproof, microwave-safe bowl. Cover with a lid; cook on HIGH/ 800watts/100% for 3 minutes. Remove cover; cook on HIGH/800watts/100%, stirring every 4 minutes, for 8 minutes or until apples are soft.
Ingredients
Method
Preheat oven to 250°C/230°C fan.
Place pork loin on a cutting board and score the rind at 1cm intervals, using a sharp knife.
Tie the pork at 2cm intervals with kitchen string to secure. Avoid slipping the string into the slits.
Slide a few sprigs of fresh rosemary under the string that holds the pork so that they are well secured.
Place pork in a shallow baking dish and, using your fingers, rub the oil all over the skin. Rub the salt over the skin, working it into the slits. Roast about 40 minutes or until rind blisters. Drain excess fat from dish.
Reduce oven to 180°C/160°C fan. Roast pork about 1 hour. Transfer pork to plate; cover loosely with foil, rest for 15 minutes before carving. Meanwhile, make apple sauce (see method below).
Serve pork sauce with apple sauce.
Apple sauce
Peel and core apples; slice thickly. Place apples and water in medium saucepan; simmer, uncovered, about 10 minutes or until apple is soft. Remove pan from heat; stir in sugar and cinnamon. Blend or process mixture until almost smooth.
Ask your butcher to roll and tie the pork at 1cm intervals for you, and to score the rind, if it isn’t already done.
Test Kitchen tip
