Roast pork loin recipe
This fail-safe pork loin recipe delivers perfect crackling and succulent meat. Serve with your favourite vegetables, potatoes, carrots or squash. Homemade apple sauce goes well with this meal too.
Note: this recipe requires overnight resting.
Ingredients
- 1 12-inch/30.5 cm-long skin-on pork loin
- 150 ml flavourless vegetable oil or rapeseed oil (canola oil)
- 1 pinch salt and freshly ground black pepper
- 3 tbsp garlic powder
- 1 12-inch/30.5 cm-long skin-on pork loin
- 5.3 fl oz flavourless vegetable oil or rapeseed oil (canola oil)
- 1 pinch salt and freshly ground black pepper
- 3 tbsp garlic powder
- 1 12-inch/30.5 cm-long skin-on pork loin
- 0.6 cup flavourless vegetable oil or rapeseed oil (canola oil)
- 1 pinch salt and freshly ground black pepper
- 3 tbsp garlic powder
Details
- Cuisine: American
- Recipe Type: Pork
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 75 mins
- Serves: 8
Step-by-step
- With a clean box cutter or sharp knife, score the skin of the pork loin straight across as thinly as possible all the way down the loin, not too deep. You want to just score the skin, not the fat.
- Air-dry the pork overnight in your refrigerator.
- The next day, preheat the oven to 230°C/450°F/gas mark 8.
- Place the pork loin on a rack set on a baking sheet. Rub with oil (not all the oil, just a few tablespoons to cover the meat), salt and the garlic powder.
- Roast in the oven. You want it to get golden brown fast, about 15 minutes, then turn the heat down to 150°C/300°F/gas mark 2 and cook until a thermometer inserted into the thickest part of the meat reads 57°C/135°F, about 1 hour.
- Remove from the oven and let the joint rest for 25 to 30 minutes.
- In a casserole dish, heat the remaining oil to 175°C/350°F.
- Place the rested pork loin (on the rack) over the dish. Now, what you’re going to do is dangerous, so be very careful. Ladle the hot oil over the skin until it is fully converted into a perfect pork rind. It will crackle away and turn into the super crunchy skin.
- Slice into 12mm/½ inch pieces and season with salt and pepper.
This recipe is from Matty Matheson: A Cookbook by Matty Matheson (Abrams, £26.99). Photographs by Quentin Bacon and Pat O'Rourke.
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