A roast pork loin with crisp crackling skin – the prospect conjures such a pleasing image, though it is an art to get the skin crisp and crunchy without the meat getting too tough.
There is less dogma about what to serve with pork loin than with other roasts, but the traditional side dishes are no bad choice: a bowl of apple sauce, a loaf pan of sage and onion stuffing, potatoes cooked the way you choose and some sweet braised red cabbage.
In colder months no one would fault you if you wanted to forgo all the other side dishes for a belly-filling pease pudding. In either case, a jar of English mustard is most welcome.
Serves: six
Preparation: 10 minutes, plus 20 minutes resting
Cooking time: 2 hours
- 1 pork loin, about 2kg
- 1-2 tsp rapeseed oil
- 1 heaped tsp salt
- 1 onion, thickly sliced
- 2 bay leaves
- 200ml chicken or beef stock
- 1 heaped tsp plain flour
- 50ml cider
- Freshly ground black pepper
1. Preheat the oven to 240C/475F/gas mark 9, or as high as it will go. Using a sharp knife, score the pork loin skin, then rub in the oil followed by the salt.
Season with pepper. Arrange the onion slices in the centre of a large roasting tin, then add the bay leaves and sit the pork on top. Calculate the roasting time, allowing 40 minutes/kg plus 20 minutes. Put the pork into the hot oven and roast for 20 minutes. Reduce the temperature to 180C/350F/gas mark 4 for the remainder of the cooking time.
2. Take the tin out of the oven, put the pork onto a chopping board and leave to rest for about 20 minutes while you make the gravy.
3. Heat the stock in a saucepan over a medium heat for five minutes until hot. Put the roasting tin on the hob over a medium heat. Scrape the sides and bottom to catch any of the flavourful bits left in it, then pour the roasting juices into a small saucepan and keep warm over a medium heat.
4. Whisk in the flour and cook for two minutes before whisking in the cider.
When smooth, add half the hot stock, whisking until smooth, then add the remaining stock and stir again. Leave to bubble gently for five minutes before straining into a sauce boat or jug. Serve the pork with the gravy and your choice of side dishes.
The British Cook Book: Authentic Home Cooking Recipes from England, Wales, Scotland and Northern Ireland, by Ben Mervis, is published by Phaidon, price £39.95
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