Sunday Dinner.....Often, Simplest is Best!

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Make Sunday Dinner.....Often, Simplest is Best!

Delicious roast pork loin with golden, crispy skin, makes the perfect centerpiece for Sunday dinner. Keep this meal on the traditional side and serve green beans, mashed potatoes with gravy and maybe a peach cobbler for dessert.....

Roast Pork Loin with Crackling

Serves 6

Total time:  1 hour plus 20 minutes resting time 

Ingredients

4 1/2 to 5 lb pork loin

oil, for frying

sea salt

black pepper

Preparation

Using a sharp knife, score the skin of the pork by just cutting through the skin and avoiding cutting into the meat.

Season the meat liberally with sea salt and black pepper. Fill a saucepan wide enough to fit the pork with 1 inch of water and bring to the boil.

Place the pork skin side down and boil for 5–10 minutes, until the skin has softened significantly. Remove from the pan and let air dry completely.

Preheat the oven to 350°F

Add a generous amount of oil into a large frying pan. (at least 2 inches or enough to immerse the skin side of the pork roast).  Heat the oil on a high heat. Once hot, carefully place the pork skin side down into the pan.  The skin will start to bubble and spit so you may want to cover the pan with a kitchen towel being careful of the gas flames or electric elements.

Once the skin is crispy and a beautiful golden brown, transfer to a wire rack over a roasting tray. If there are any bits of skin that haven’t crisped up, heat the leftover oil in a frying pan until smoking and pour over the offending spots (be very careful when doing this if you need to do it at all)

Place the pork in the oven to roast for 45 minutes, or longer if you prefer it completely cooked through. Perfectly cooked pork will have a slight blush next to the bone with a temperature of 176°F on a thermometer.  Cooking the joint any longer runs the risk of drying out this lean cut.

Remove from the oven and leave to rest for at least 20 minutes. To serve, slice the pork into even pieces with a sharp carving knife. If using a bone in joint 1 chop per person should be plenty.

Serve with green beans steamed in chicken stock and butter, home made masked potatoes with pork gravy and don't forget that golden, and bubbly  peach cobbler (or appropriate in season fruit)!

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