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Pork loin

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We've switched to a Delia recipe for crispier crackling and moister meat. Here are the basics...


pork loin joint
onion
sea salt
pepper

Pre-heat the oven to 240C/475F. Score the skin of the pork. Peel and cut onion in half. Now place the pork in a tin, skin-side up, and wedge onion underneath it. Take about 1 tbsp of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.

Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/375F, and calculate the total cooking time allowing 35 minutes to the pound.

The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.

When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving.

Now you can make a gravy with the charred onion and fat left in the pan.
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