Roast Loin Of Pork Recipe

Remove the pork from the fridge 30–60 minutes before cooking to come to near room temperature. Preheat the oven to 220°C (425°F).

Score the fat rind in a crosshatch pattern if present, being careful not to cut into the meat. Pat the rind dry with paper towel.

In a small bowl combine sea salt, black pepper, chopped rosemary, thyme and minced garlic. Rub the pork all over with olive oil, then massage the herb-garlic-salt mix into the rind and exposed meat.

Place the pork on a roasting rack set in a roasting tin (reserve the tin juices and any loose veg for the gravy). Roast at 220°C (425°F) for 25 minutes to develop a crust, then reduce the oven temperature to 180°C (350°F).

Continue roasting for 25 minutes per 500 g for medium (approximately 1 hour 40 minutes for a 2 kg roast) or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 65–70°C for medium. Adjust time for rarer or well-done as preferred.

Remove the roast to a warm board, tent loosely with foil and rest for 20–25 minutes. Reserve pan juices for the gravy.

While the oven is heating and during the initial high-temperature roast, parboil the potatoes: place peeled and chunked potatoes in cold salted water, bring to a boil and cook for 8–10 minutes until edges are just tender. Drain well.

Shake the drained potatoes in the colander to roughen edges; this helps crisping. Meanwhile, place the beef dripping or oil in a roasting tray and put it into the oven for 5–8 minutes until smoking hot.

Carefully remove the hot tray, add the potatoes, toss to coat and spread out in a single layer. Season with salt and pepper. Roast at 200°C (390°F) for 45–60 minutes, turning once or twice, until golden and crisp.

If roasting alongside the pork, time so potatoes go into the oven when the pork reaches its lower temperature stage; otherwise roast separately. Keep warm in a low oven (100–120°C) if needed.

Make batter at least 30 minutes ahead (or the night before) and rest in the fridge if possible. Whisk the flour and salt in a bowl. In another bowl lightly beat eggs, then whisk in milk and water.

Gradually whisk wet ingredients into the flour until smooth and lump-free. Strain if desired. Allow the batter to rest for 30 minutes at room temperature.

Preheat oven to 220°C (425°F). Put 1 tsp oil into each cup of a 12-hole muffin or Yorkshire tin and heat the tin in the oven until the oil is smoking hot (about 8–10 minutes).

Carefully remove the tin, pour batter evenly into the hot oil-filled cups (about two-thirds full). Return to the oven and bake at 220°C (425°F) for 20–25 minutes without opening the door until the puddings have risen, are golden and crisp. Serve immediately.

Put the peeled, cored and chopped apples, caster sugar, lemon juice, water and cinnamon into a medium saucepan.

Bring to a simmer over medium heat, cover and cook gently for 12–15 minutes, stirring occasionally, until the apples are very soft.

Mash with a potato masher for a chunky sauce or blitz briefly with an immersion blender for a smoother texture. Taste and adjust sugar or lemon. Keep warm or refrigerate; serve at room temperature.

After removing the rested pork, place the roasting tin with pan juices over medium heat on the hob (or pour juices into a saucepan). Add the optional wine or cider and scrape the browned bits with a wooden spoon.

Add the stock and bring to a simmer. Taste and adjust seasoning with salt and pepper.

Mix the tablespoon of flour with the 2 tablespoons cold water to make a smooth slurry. Whisk the slurry into the simmering pan juices and stock, simmer for 3–5 minutes until thickened and glossy. If too thick, add a little more stock; if too thin, simmer a bit longer.

Strain the gravy through a fine sieve into a serving jug for a smooth finish, if desired. Keep warm until ready to serve.