Pork Loin Recipes
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information
Pork loin roast can be a whole loin or cut to your preferred weight by the butcher, normally be upto about 10 lb (4.45 kg).
roasting
To roast a pork loin, the joint should be evenly and deeply scored to produce good crackling. Ensure the score marks penetrate the full depth of the skin and they follow the grain of the meat. Rub vegetable oil or olive oil all over the skin and then rub a good amount of sea salt into the score lines and top of the skin. This will ensure crisp crackling which you can remove after cooking to make carving easier.
cooking times
Allow 35 minutes per pound and add 35 mins to the total with oven temperature of 190°C (375°F) gas mark 5. There's no need to baste pork as there is enough fat to keep the meat moist. To check if the meat is cooked, insert a thermometer into the thickest part of the joint. It should reach 190°F (87°C). If no thermometer is available then insert a skewer into the thickest part of the joint; the juices should run clear with no trace of pink. When done, leave to rest 20 - 30 mins before carving.
