How to Cook a Pork Loin Roast
Ingredients
- Pork loin roast with skin (about 1.5-2kgs)
- Salt (2 tablespoons, plus extra for the skin)
- Black pepper (1 teaspoon, freshly ground)
- Olive oil (2 tablespoons)
- Garlic (4 cloves, minced)
- Rosemary (2 tablespoons, chopped)
- Thyme (2 tablespoons, chopped)
- 1 Onion sliced
- Carrots (2, peeled and cut into chunks)
- Celery (2 stalks, cut into chunks)
- White wine (1 cup, optional for deglazing)
- Chicken or vegetable broth (1 cup)
Method
Step 1
Preheat your oven to 190°C
Step 2: Prepare the Pork Loin
Pat the pork loin dry with paper towels. This step is crucial for achieving crispy skin. Score the skin with a sharp knife in a crosshatch pattern, being careful not to cut into the meat. The scoring helps the fat render and the skin become crispy.
Rub the pork loin all over with olive oil. Generously season the skin with salt, making sure it gets into the scored cuts.
Season the meat side with salt, black pepper, minced garlic, rosemary, and thyme.
Step 3: Sear the Pork Loin (optional but recommended)
Heat a large skillet over medium-high heat and add a little olive oil.
Sear the pork loin, skin side down first, until the skin is golden brown and crispy (about 2-3 minutes). Sear all sides of the pork loin.
Step 4: Prepare the Roasting Pan
Place the sliced onion, carrots, and celery in the bottom of a roasting pan. These vegetables will add flavour to the juices and act as a rack. Transfer the seared pork loin to the roasting pan, placing it skin side up.
Step 5: Roasting
Roast in the preheated oven for about 1 to 1.5 hours, or until the internal temperature of the pork loin reaches (63°C). The skin should be crisp and golden brown.
If the skin isn’t crispy enough, you can increase the oven temperature to (230°C) for the last 20-30 minutes, or finish under the broiler for a few minutes, but watch closely to prevent burning.
Step 6: Resting
Remove the pork loin from the oven and let it rest on a cutting board, covered loosely with foil, for about 15 minutes. This helps the juices redistribute.
Step 7: Resting
Remove the pork loin from the oven and let it rest on a cutting board, covered loosely with foil, for about 15 minutes. This helps the juices redistribute.
Step 8: Making the Pan Sauce (optional):
While the pork is resting, you can make a pan sauce. Place the roasting pan on the stove over medium heat.
Add white wine and scrape up the browned bits from the bottom of the pan. Let it simmer and reduce slightly.
Add chicken or vegetable broth and continue to simmer until the sauce thickens. Season with salt and pepper to taste.
Step 9: Slicing and Serving:
Slice the pork loin against the grain into thick pieces.
Serve with the pan sauce and your choice of sides, such as roasted potatoes or a fresh salad.
Tips:
Scoring the Skin: Ensure the skin is well scored to achieve crispy crackling. Make sure the knife is very sharp and avoid cutting too deep into the meat.
Dry Skin: The drier the skin before cooking, the crispier it will become. Pat it dry thoroughly.
Resting: Allow the pork to rest to ensure it stays juicy.
This method ensures a juicy pork loin with a delightfully crispy skin. Enjoy your meal!