Roasted pork loin with crackling and raspberry glaze

Roasted pork loin with crackling and raspberry glaze

Serves: 6 -8 | Preparation time: 20 mins | Cooking Time: 1 hour 25 mins  

2 - 2.5kg Tasman pork loin roast, rind on
Extra virgin olive oil
flaked sea salt

250g frozen raspberries
½  cup castor sugar
⅓ cup balsamic glaze
pinch of ground cinnamon

To Serve:
traditional roast veggies

  1. Pre-heat oven to 240ºC, 15 minutes prior to baking.
  2. Score the pork rind with a sharp knife or Stanley knife into thin even lines. Take note of pork loin weight.
  3. If time allows, leave the scored roast uncovered in the fridge for 1 hour or ideally overnight. This will help dry out the rind for bubbly crackling.
  4. When you're ready to cook, preheat the oven to 240ºC. Place the pork loin onto a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  5. Rub the oil and salt into the scored area, massaging well.
  6. Place the roast  on the wire rack into a shallow roasting pan and roast for 40-50 minutes, until the rind is golden and crackling. (Do not open the oven door during this period).
  7. Reduce the oven temperature to 180ºC and roast for a further 30-35 minutes per kg, depending on how well you like your roast cooked. Remove from oven and allow to rest 10 minutes prior to slicing and serving.
  8. To make the glaze, place the raspberries, castor sugar, balsamic glaze and cinnamon into a medium saucepan and heat stirring over a medium heat until liquid boils. Continue to simmer until liquid has reduced by half.
  9. Serve pork loin roast sliced with roasted vegetables, gravy and raspberry balsamic glaze. Enjoy!

Crackling Tips:

  • If you're not sure about scoring, ask your butcher to do it for you in the pattern you like.
  • Make sure your roast is brought to room temperature prior to beginning preparation.
  • Pre-heat your oven at least 15 minutes prior to roasting.
  • The drier the rind, the better the crackle. To achieve great crackling, getting the oven temperature right is critical. We recommend using an oven thermometer to check the temperature.
  • If your crackling is not perfect, don't panic. Pre-heat the grill to 200ºC, 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, let stand for 4-5 minutes, then serve.

Results may vary.