You may feel that a roast needs lots of care and attention and, therefore, should only be cooked for a special occasion, but in reality, a pork loin roast is not too hard to cook and pretty much looks after itself in the oven.
This is thanks to a combination of a lean eye of meat surrounded by a moderate amount of fat. The fat melts away during roasting to keep the meat moist and gives a crisp outer rind or crackling.
We go in the kitchen with Melissa Darr for her Wiltshire’s Pork Loin Roast with Peach Relish (serves 4).
1.5 – 2kg Pork loin roast **See Cooks note
2-3 tbsp olive oil
2-3 tsp of fine salt
1 bunch of Dutch carrots, peeled and ends trimmed
2 red onions, cut into thick wedges
2 bunches broccolini
4 ripe peaches (golden not white)
¼ red onion, finely diced
1 tsp ginger, minced
1 tsp garlic, minced
¼ tsp cinnamon, ground
4 cardamon pods
1 tbsp brown sugar
2 tbsp apple cider vinegar
1/8 tsp cayenne pepper
- Heat oven to 220°C. Place the pork roast into the Wiltshire 2.5L Oblong Baking Dish. Rub oil over the skin and cover evenly with salt. Place into the oven and cook for 45 minutes for the crackling to cook. If the crackling has not developed in some areas dab a little more oil and sprinkle with salt and cook this should help the crackling develop.
- Add the carrots & onion around the roast and turn down to 180°C and cook for a further 30-35 minutes per kg. Remove from oven and rest for 20 min covered loosely with foil.
- While the pork and vegetables are cooking bring some water in a medium saucepan to a boil. Score a cross in the bottom of the peaches and add to the boiling water.
- Simmer for 30 seconds and remove to a bowl of cold water. Peel the skin off all the peaches before dicing into 1cm pieces.
- In the same saucepan with the water removed add the peaches and remaining ingredients. Bring to the boil and simmer for 30 40 minutes or until the peaches are softened and the onion is cooked. Remove from heat and let cool before placing into a serving dish.
- Steam the broccolini and set aside.
- Slice the pork loin roast and serve with carrots, broccolini, roasted onion and a good dollop of peach chutney.
**Cooks Note: For the best pork crackling leave the roast in the fridge uncovered overnight for the skin to dry out.