Roast Loin of Pork with Crackling
Roast Loin of Pork with Crackling is an all time favourite. Order the pork well in advance from your butcher. Ask for a boned out loin with the skin well scored. Then make your stuffing a day before you want to collect your pork, drop it off to the butcher and ask him to stuff and tie if for you. Or follow the instructions below.
Preparation time: 20 minutes
Cooking time: 1 hour 30minutes +
2 kilo boneless pork loin, rind scored
1 tablespoon (20ml) extra virgin olive oil
2 teaspoons salt
2 cups (500mls) chicken stock
1 cup (250mls) white, rose or red wine
½ cup (125mls) tokay or port
1 tablespoon Dijon mustard
2 tablespoons cornflour (optional)
½ cup wine, extra or water
2/3 cup (110g) raisins
2 tablespoons (40ml) tokay, muscat or pork
1 tablespoon extra virgin olive oil or butter
1 red onion (180g)
3 pears (780g) peeled, cored and diced
Juice of ½ lemon (40mls)
2 teaspoons whole fennel seeds
2 teaspoons thyme leaves
Salt and freshly ground black pepper
For the Stuffing
Place raisins in microwave safe container, cover with tokay and microwave on high for 2 minutes. Reserve.
Place oil in a medium frypan over medium heat and cook onion until it is soft. Add pears and lemon juice and cook until pears are almost tender. Stir through spices and raisins. Season with salt and pepper.
For the Pork
Pre-heat oven to very hot 230’C (210’C fan-forced).
Either have your butcher stuff your pork or lay pork skin side down on board. Place cold stuffing down the middle of the pork, roll up and tie firmly with string at 5cm intervals. Ensure the rind is well scored, if not, use a small sharp knife to make incisions all over it. Ensure it is dry, then rub over oil and salt.
Place on a rack in a baking tray and roast, uncovered, for 25 minutes, or until the rind begins to crackle. Reduce heat to 180’C (160’C fan-forced) and continue to cook for another 45 – 60 mins or until juices run clear. Place on a warm tray and cover loosely with foil to rest for at least 10 mins.
Place excess stuffing in an ovenproof bowl and heat in the oven for 10 mins.
For the Sauce
Place stock, wine and mustard in a large saucepan and bring to the boil. Reduce heat and simmer until reduced by half,10 – 15 mins. If you want it thicker, mix the cornflour with a couple of tbspns water and whisk into sauce, stirring until it boils again. Reduce heat and simmer.
Deglaze baking dish with the extra wine or water and add this to the sauce. Bring to the boil. Taste for seasoning and then strain into a jug.
Break off crackling if necessary and carve pork thinly and serve with sauce and vegetables.
Lyndey’s Note: Dry skin makes the best crackling, so leave the pork uncovered in your fridge overnight.
If you prefer no alcohol in your food replace the tokay in the stuffing with apple juice and in the sauce with quince paste.
A meat thermometer is a great way to judge if your meat is cooked through
Check pork and see if crackling is crackly enough. If not, as soon as the vegetable puree is piping hot, increase oven heat to 220’C (100’C fan-forced) and put the pork in for another 5 to 10 minutes
You could also use the cherry stuffing from this recipe for Turkey Breast with Cherry Stuffing