Roast loin of pork

It's all about that crackling!

  • 1 hr 50 mins cooking
  • Serves 8
  • Print
Roasted pork just isn't complete without crackling. To make sure it's perfect, dry the fat thoroughly with paper towel before adding the rosemary and salt and put it straight into a pre-heated oven.
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Roast loin of pork
  • 2 sprigs rosemary
  • 2.5 kilogram (5-pound) boneless loin of pork, rind on, rolled and tied at 2cm (¾-inch) intervals
  • 1 tablespoon olive oil
  • 1 tablespoon coarse cooking salt (kosher salt)


Roast loin of pork
  • 1
    Preheat oven to 240°C/475°F.
  • 2
    Tuck the rosemary into the string around the pork. Place pork in large baking dish; rub rind with oil then salt. Roast about 40 minutes or until rind blisters. Drain excess fat from dish.
  • 3
    Reduce oven to 180°C/350°F. Roast pork about 1 hour.
  • 4
    Transfer pork to plate; cover loosely, stand 15 minutes before carving.


Ask your butcher to roll and tie the pork at 2cm (¾-inch) intervals for you, and to score the rind, if it isn't already done. Serve with apple sauce. Buy ready-made apple sauce from the supermarket or make your own by cooking coarsely chopped, peeled apples with a little water in a small saucepan for about 10 minutes or until apple is soft. Stir in sugar and ground cinnamon to taste.

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