Roast pork loin is a Sunday-dinner hero, tender meat, and if you play it right, shatteringly crisp crackling. The only tricky bit is the timing, so here's a simple guide to how long to cook pork loin, plus how to get that crackling every time.
Pork loin roasting times
Start hot to blast the crackling, then bring it down to cook the meat gently. Preheat to 220°C (200°C fan) for the first 20 to 30 minutes, then reduce to 180°C (160°C fan) for:
- 25 to 30 minutes per 500g at the lower temperature
So a 1.5kg pork loin is roughly the 20 to 30 minute blast, then about 1 hour 15 to 1 hour 30 at 180°C.
Cook to temperature to be sure
Ovens and joints vary, so a meat thermometer takes the guesswork out. Pork loin is cooked when the thickest part reaches 68 to 70°C. It'll rise a few degrees while resting. Pork no longer needs to be cooked grey and dry, a touch of blush is fine and far juicier.
How to get perfect crackling
- Dry skin is everything. Pat the rind completely dry, and leave it uncovered in the fridge for a few hours (or overnight) if you can.
- Score the rind at close intervals, through the fat but not into the meat.
- Salt it well and rub into the scores just before roasting.
- Start hot. That initial high blast is what puffs and crisps the crackling. If it hasn't crisped by the end, whack the heat back up for a few minutes.
Rest before carving
Rest the joint for 10 to 15 minutes loosely under foil (keep the crackling out from under the foil so it stays crisp). Then carve and serve.
Get your pork
Browse our pork range for loin joints and more, or explore large roasting joints, all butcher-prepared and delivered fresh.