Monthly Archives: November 2014

Extra Porky Pork Loin Roast – Kim’s Club

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!

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Extra Porky Pork Loin Roast - Kim's Club
A lovely, tender pork roast with a crunchy topping and crackling
Recipe type: Roast- Main meal
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 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
  • Salt
  1. Preheat oven to gas Mark 3, 160C, 325F.
  2. 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.
  3. 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.
  4. 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.
  5. Let the roast rest for 15 minutes before carving.
  6. 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.
Nutrition Information
Serving size: ¼ Calories: 462 Fat: 28 Carbohydrates: 1 (Net 0) Fibre: 1 Protein: 48

Pork Loin Roast Pork roast carved