Roasting a Loin of Pork


It is advisable to cook pork thoroughly – that is until just done with no pinkness but still tender and juicy. A meat thermometer (below) helps you determine more accurately if the meat is cooked all the way through.

Leg and loin joints are the prime cuts for roasting, and they can be roasted on or off the bone. If unboned ask the butcher to cut the chine bone from loin joints for easier carving.

Be sure the oven is preheated according to the chart (below) before you put the joint in if you want really crisp crackling.


  1. To make perfect crackling, deeply score the rind and fat without cutting into the meat. The scores should be about 5mm (¼in) apart. You will need a very sharp knife – I use a Stanley knife that I keep just for use in the kitchen. If the crackling is not evenly scored, you will find it difficult to cut when carving.

  2. Wipe the rind with a clean, damp cloth, then sprinkle liberally with crushed sea salt and rub it into the rind.

  3. Place the joint on a rack in a roasting tin. Remove from the oven 3 or 4 times during roasting and splash with water.