📝 About This Recipe
This masterclass in roasting delivers a succulent, herb-infused pork loin crowned with the ultimate culinary prize: a perfectly blistered, golden-brown crackling that shatters with every bite. By utilizing a dry-brining technique and a high-heat blast, we transform a humble cut into a centerpiece worthy of a grand Sunday feast. The contrast between the melt-in-your-mouth tender meat and the salty, savory crunch of the skin is nothing short of spectacular.
🥗 Ingredients
The Pork
- 4.5 lbs Center-cut pork loin (skin-on, bone-out, scored in 1cm intervals)
- 2 tablespoons Flaky sea salt (Maldon or similar for moisture extraction)
- 2 tablespoons Extra virgin olive oil (to rub into the skin)
Aromatic Herb Rub
- 4 pieces Garlic cloves (minced into a paste)
- 1 tablespoon Fresh rosemary (finely chopped)
- 1 tablespoon Fresh thyme (leaves only)
- 1 teaspoon Fennel seeds (toasted and lightly crushed)
- 1 teaspoon Black pepper (freshly cracked)
The Roasting Bed & Gravy
- 2 large Yellow onions (thickly sliced into rounds)
- 2 medium Carrots (cut into large chunks)
- 2 pieces Crisp apples (such as Granny Smith, quartered)
- 1/2 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
- 1.5 cups Chicken or pork stock (low sodium)
- 1 tablespoon All-purpose flour (for thickening the gravy)
👨🍳 Instructions
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1
Prepare the skin: Use a very sharp knife or a clean craft blade to score the pork skin in 1cm parallel lines. Be careful to cut through the skin and fat but not into the meat itself.
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2
Dry-brine the pork: Rub 1 tablespoon of the sea salt deeply into the scores of the skin. Place the pork on a wire rack over a tray and leave it uncovered in the refrigerator for at least 12 hours (up to 24). This dehydrates the skin for maximum crunch.
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3
Temper the meat: Remove the pork from the fridge 1 hour before cooking. Pat the skin completely dry with paper towels to remove any beads of moisture that have risen to the surface.
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4
Apply the aromatics: Flip the pork over. Mix the garlic, rosemary, thyme, fennel seeds, and pepper. Rub this mixture only onto the flesh side of the pork, keeping the skin side clean.
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5
Prepare the roasting pan: Preheat your oven to 450°F (230°C). In a heavy roasting pan, create a 'trivet' by scattering the onions, carrots, and apples.
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6
Final skin prep: Rub the olive oil over the pork skin and sprinkle with the remaining tablespoon of salt, ensuring it gets into the slits.
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7
The high-heat blast: Place the pork on top of the vegetables. Roast at 450°F for 20-25 minutes. You should see the skin begin to blister and bubble.
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8
The gentle roast: Reduce the oven temperature to 325°F (160°C). Pour the white wine into the bottom of the pan (avoiding the skin). Roast for another 50-60 minutes, or until the internal temperature reaches 145°F (63°C).
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9
Rest the meat: Transfer the pork to a warm plate. Do not cover it with foil, as the steam will soften the crackling. Let it rest for at least 15-20 minutes.
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10
Make the pan gravy: While the meat rests, place the roasting pan over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the stock, scraping the flavorful browned bits from the bottom. Simmer until thickened, then strain into a jug.
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11
Carve and serve: Use the score marks as a guide to carve the pork into thick, juicy chops with a crown of crackling attached to each slice.
💡 Chef's Tips
The secret to crackling is dryness; never cover the roast while it rests or the skin will turn rubbery. If the skin hasn't fully crackled by the time the meat is done, turn on the broiler for 2-3 minutes, watching it like a hawk to prevent burning. Always use a meat thermometer; pork loin is lean and can dry out quickly if cooked past 150°F. For the best flavor, use a 'heritage breed' pork like Berkshire or Tamworth which has better intramuscular fat.
🍽️ Serving Suggestions
Serve with a side of buttery mashed potatoes and braised red cabbage for a classic European feel. Pairs beautifully with a crisp, dry hard cider or a lightly oaked Chardonnay. A dollop of tart apple sauce or English mustard on the side cuts through the richness of the fat. Roasted root vegetables like parsnips and beets make an excellent earthy accompaniment.