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Roast Pork Loin Joint which has had three slices cut on a wooden board with roast dinner trimmings roast potatoes, sage and onion stuffing balls, honey roast parsnips, Yorkshire puddings, green beans with bacon and garlic and buttered swede and carrot mash
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5 from 52 votes

Roast Pork Loin Joint

Our recipe walks you through the steps to prepare a succulent Roasted Pork Loin Joint.
The process begins with drying out the skin on the joint and allowing it to come to room temperature before coating it with olive oil and seasoning.
The joint is then roasted in a preheated oven and allowed to rest before serving. The result is a perfectly cooked Pork Loin Joint with a crispy layer of crackling.
This dish is sure to impress at any dinner table. Enjoy with various roast sides such as carrot and swede mash, stuffing, roast potatoes, honey roast parsnips and gravy.
Prep Time10 minutes
Active Time2 hours 30 minutes
Resting Time30 minutes
Total Time3 hours 10 minutes
Course: Dinner, Roast Dinner
Cuisine: British
Keyword: Boneless Pork Loin, Boneless Roast Pork, cooking pork loin joint, how to cook pork loin, how to cook pork loin joint, how to roast pork loin joint, Pork Loin, pork loin crackling, Pork Loin Joint, pork loin recipe, pork loin roast, pork loin roast recipe, Pork Loin Roasting Joint, Pork Roast, Roast Pork Loin, roast pork loin recipe uk, roast pork loin uk, roasted pork loin
Yield: 8 People
Calories: 346kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 2 kg Pork Loin Joint
  • Salt and Black Pepper
  • 1 tablespoon Olive Oil

Instructions

  • For crispy crackling, buy a pork loin joint with the skin still attached. The roasting joint seen in this recipe card only has a fat layer, which gives a softer (still tasty) crackling.
    Open the 2 kg Pork Loin Joint packaging a few hours or the day before.
    Pat it dry and place it uncovered in the fridge for the skin/fat layer to dry.
    Patting dry a pork loin joint with paper toweling
  • Remove from the fridge 30 minutes to 1 hour before cooking to bring to room temperature. Preheat the oven to 210℃ fan / 230℃ / 450℉ or gas mark 8
    A raw Pork Loin Joint on a red meat board
  • *Check if the butcher has already scored your pork roasting joint.
    If not, use a sharp knife to carefully score the layer of skin and fat on the joint, making deep incisions about a finger's width apart.
    Be careful not to cut into the pork meat underneath.
    Scoring lines in the fat layer on top of the pork loin joint with a sharp knife on a red meat board
  • Rub 1 tablespoon Olive Oil over the scored skin layer.
    Pouring olive oil over the top of the fat layer on a raw pork loin joint
  • Take generous pinches of Salt and Black Pepper and sprinkle them liberally over the skin and between the scores.
    Salt and black pepper being sprinkled over the top of a pork loin recipe
  • Place the joint on a roasting rack, inside a baking tray, skin side up. This allows heat to circulate the pork loin for even cooking and prevents it from sitting in the fat that drains off the top.
    *If you don't have a roasting rack, create a makeshift one using vegetables. Arrange a layer of chunky cut root vegetables like carrots and onions to place the pork on to.
    Placing a lean pork loin joint on a meat rack in a roasting tray
  • Position the tray in the middle of your preheated oven and roast at a high temperature of 230℃/ 210℃ fan / 450℉ or gas mark 8 for the first 30 minutes.
    A pork loin joint on a meat rack in a roasting tray in the oven
  • After the initial 30 minutes, reduce the oven temperature to 180℃/ 160℃ fan / 350℉/gas mark 4 and continue cooking according to the size of your joint:
    1 kg -1 hour
    1.5 kg - 1 hour 30 min
    2 kg - 2 hours
    2.5 kg - 2 hours 30 min
    Roast Pork Loin Joint on a roasting tray and the pork joint is on a meat rack inside the tray
  • Once cooked, remove the pork loin from the oven and allow it to rest for 30 minutes. Avoid covering it during this resting period.
    A cooked Pork Loin roast coming out of the oven in a roasting tray
  • Before carving, remove the string.
    Roast Boneless pork loin on roasting tray
  • Now carve your beautifully roasted Pork Loin Joint into your personal desired-sized slices.
    Slicing a pork loin roast with a sharp knife with buttered swede and carrot mash in the background
  • Serve with your favourite roast dinner side dishes and gravy.
    Roast Pork Loin Joint dinner with gravy being poured over the top

Video

Nutrition

Calories: 346kcal | Protein: 56g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 158mg | Sodium: 316mg | Potassium: 935mg | Calcium: 13mg | Iron: 1mg