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
Golden Grange extra virgin olive oil
flaked sea salt
250g frozen raspberries
1/2 cup castor sugar
1/3 cup balsamic glaze
pinch of ground cinnamon
traditional roast veggies
- Pre-heat oven to 240oC, 15 minutes prior to baking.
- Score the pork rind with a sharp knife or Stanley 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 help dry out the rind for bubbly crackling.
- 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.
- Rub the oil and salt into the scored area, massaging well.
- 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).
- 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.
- 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.
- Serve pork loin roast sliced with roasted vegetables, gravy and raspberry balsamic glaze. Enjoy!
- 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.