1 x 2-2.5 kg pork loin roast rind on
oil
flaked sea salt
Glaze:
250 g frozen raspberries
½ cup caster sugar
½ cup caster sugar
1/3 cup balsamic glaze
pinch ground cinnamon
To serve:
Traditional roast vegetables and gravy
Method:
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 one hour or ideally overnight. This will help dry out the rind for bubbly crackling.
When you’re ready to cook, preheat the oven to 240°C.
Place the pork loin onto a wire rack in the sink and pure a jug of boiling water over the rind. Pat dry thoroughly with paper towel. Rub oil and salt into the scored rind area, massaging well.
Place the roast on the wire rack into a shallow roasting pan and roast for 40 to 50 minutes, until the rind is golden and crackling. (Do not open the oven door during this period.)
Reduce the oven temperature to 180°C and roast for a further 30 to 35 minutes per kg, depending on how well you like your roast cooked.
Remove pork from the oven and allow to rest for 10 minutes prior to slicing and serving.
To make the glaze, place the raspberries, caster 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 vegetable gravy and raspberry balsamic glaze — the perfect festive meal.
Crackling tips:
If you’re not sure about scoring, ask your local 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 before you start roasting.
Use an oven thermometer to check the temperature.
If your crackling is not perfect don’t panic. Pre-heat the grill to 200°C then place your roast on a tray in the centre of the oven and grill for four to five minutes watching the rind carefully so it does not burn. You may need to move it around to grill evenly. Remove, stand for four to five minutes, then serve.
Source: Australian Pork
11°C