Roast Pork

Name: Roast Pork
Prep time: 20 min
Cook time: 120 min
Yield: 6 to 8 servings
Cuisine: Pub Grub Classics
Ingredients: Pork Loin Joint — 3000 g; Fresh Thyme — 15 g; Fresh Rosemary — 15 g; Olive Oil — 2 tbsp; Salt — To taste; Black Pepper — To taste; Balsamic Vinegar — 250 ml; Garlic Cloves — 12

This sensational homemade roast pork loin features tender meat seasoned with fresh herbs, garlic, and balsamic vinegar, paired with ultra-crispy crackling. Delivering an unbeatable comforting depth of savoury flavour and extraordinarily juicy meat, this ultimate British classic brings traditional Sunday roast comfort food straight to your home kitchen.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 120 minutes

Servings: 6 to 8

Notes:

Separate the pork skin from the loin to prepare the crackling separately for the crispiest texture.

Score the white fat on the pork loin and rub generously with chopped fresh thyme and rosemary, salt, pepper, and a little oil.

Score the pork skin with a sharp utility knife to ensure perfect crackling.

Pour balsamic vinegar into the roasting tray along with smashed garlic cloves to create a rich, soft glaze and natural gravy base.

Roast the pork loin in the tray while placing the scored pork skin directly on the oven wire rack above so the rendered fat drips down.

Skim and reserve the delicious flavoured pork fat from the pan juices for future cooking.

Pass the remaining balsamic and garlic pan juices through a coarse sieve to create a rich, glossy sauce.

Prep Pork and Crackling
Separate the skin from the pork loin, score the fat layer, and score the pork skin. Rub the loin and skin with chopped thyme, rosemary, salt, pepper, and olive oil.

Prepare Roasting Tray
Pour balsamic vinegar into a roasting tray and scatter smashed garlic cloves across the bottom.

Sear and Roast
Brown the pork loin in a hot pan to develop colour, transfer to the roasting tray, and place the scored pork skin directly on the oven wire rack above the loin to roast until tender and crispy.

Make Sauce and Gravy
Remove the cooked pork and crackling to rest, pour the pan juices out, skim off the excess fat for later use, and press the remaining balsamic and garlic juices through a sieve.

Carve and Serve
Slice the rested roast pork loin into thick portions, serve alongside the crispy crackling and rich balsamic garlic gravy.