This is a succulent, flavourful, easy way to roast pork. Using pork rinds in the crust gives it extra ‘porkiness’ and a lovely crunch. Roasting with the rind off ensures good crackling!
Extra Porky Pork Loin Roast - Kim's Club
A lovely, tender pork roast with a crunchy topping and crackling
Author: Kim's Club
Recipe type: Roast- Main meal
- Pork Loin, rind on -800g/1lb12oz
- Pork rinds -40g, about a cup
- Grated Parmesan- 1tbsp
- Ground Almonds or Almond flour -1tbsp
- Mixed Herbs -1tsp
- Black pepper - freshly ground to taste (a few good grinds)
- Dijon Mustard -2 heaped tbsp
- Preheat oven to gas Mark 3, 160C, 325F.
- With a sharp knife, trim the rind from the roast leaving a layer of fat over the roast. Score the skin well with knife, rub with salt and set in roasting dish.
- Smear the fat of the roast with mustard. In a blender, bullet, or just with a baggy and hammer, crush the rinds with parmesan and ground almonds, add the herbs and pepper and mix well. Pat this mixture over the mustard.
- Cook at this low temperature for 2 hrs, then turn the heat up to Gas mark 7, 220C, 425F and cook for a further 45min or until thermometer shows 150-160F/65-74C.
- Let the roast rest for 15 minutes before carving.
- If crackling has not puffed up (mine never does), whack the oven up a notch, place on a shallow tray and roast on top shelf for another 5-10 minutes while the roast is resting.
Serving size: ¼ Calories: 462 Fat: 28 Carbohydrates: 1 (Net 0) Fibre: 1 Protein: 48