Preparation Time:20 mins | Cooking Time: 1 hour 25 mins | Serves: 6-8
This delicious recipe comes from Australian Pork, and it’s one of our Christmas favourites. Just add dinner guests and it will be a festive feast to remember!
- 2 – 2.5kg pork loin roast with rind on
- Sea salt (flaked)
- 250g frozen raspberries
- 1/2 cup caster sugar
- 1/3 cup balsamic glaze
- pinch of ground cinnamon
- Traditional roast vegetables
- Preheat oven to 240°C 15 minutes prior to baking.
- Score the pork rind with a sharp knife into thin, even lines. Take note of pork loin weight.
- If time allows, leave the scored roast uncovered in the fridge for 1 hour or (ideally) overnight. This will dry the rind and make for ultra-crackly crackling.
- When you’re ready to get cooking, preheat the oven to 240°C. Place pork loin on a wire rack in your sink and pour a jug of boiling water over the rind. Pat dry with paper towel.
- Rub oil and salt into rind – massage well.
- Place the roast on the wire rack into a shallow roasting pan and roast for 40-50 minutes, until rind is golden and crackling (resist opening the oven door during this period!).
- Reduce oven temperature to 180°C and roast for further 30-35 minutes per kilo, depending on how well-done you like your roast. Remove pork from oven and rest for 10 minutes before slicing and serving.
- To make the glaze, place the raspberries, caster sugar, balsamic glaze and cinnamon into a medium saucepan and stir over medium heat until boiling point. Simmer until liquid has reduced by half.
- Serve pork loin roast sliced with roasted vegetable gravy and raspberry balsamic glaze.
If you’re not sure how to score the pork, ask your butcher to do it for you in the pattern of your choice. Make sure you bring the roast to room temperature before beginning preparation. Pre-heat your oven at least 15 minutes before roasting.
The dryer the rind, the better the crackle will be. To achieve the best crackling, you need to get the oven temperature just right. We recommend you use an oven thermometer to check the temperature.
If your crackling isn’t perfect, don’t panic. Pre-heat the grill to 200°C then place your roast on a tray in the centre of the oven and grill for 4 – 5 minutes watching the rind carefully so it does not burn. You may need to move it around to grill evenly. Remove, stand for 4 – 5 minutes, then serve.
Check out the Australian Pork website for more great recipes and cooking tips.