Serves 8
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Nothing sets the table as impressively as a roast loin of pork with delightful crackling. To ensure delicious crisp, dry the fat with a paper towel before adding the condiments and popping it into the oven.


  • 2 sprigs rosemary
  • 2.5 kg (5 pound) boneless loin of pork, rind on, rolled and tied at 2 cm (¾-inch) intervals
  • 1 tbsp olive oil
  • 1 tbsp coarse cooking salt (kosher salt)
Preheat oven to 240 C.

Tuck the rosemary into the string around the pork. Place pork in large baking dish; rub rind with oil then salt. Roast about 40 mins or until rind blisters. Drain excess fat from dish.


Reduce oven to 180 C. Roast pork about 1 hr.


Transfer pork to plate; cover loosely, stand 15 mins before carving.

TIP Ask your butcher to roll and tie the pork at 2 cm (¾ inch) intervals for you, and to score the rind, if it isn’t already done. TIP Serve with apple sauce. Buy ready-made apple sauce from the supermarket or make your own by cooking coarsely chopped, peeled apples with a little water in a small saucepan for about 10 mins or until apple is soft. Stir in sugar and ground cinnamon to taste.

Photo: bauersyndication.com.au

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