Crispy crackle, tender pork and all the comforting sides you love making the perfect wholesome family roast!
For the Roast Pork:
- 2kg Apple, Cranberry & Pistachio Pork Loin Roast
- Olive Oil
- Fresh Rosemary or Thyme Sprigs
- Sea Salt & Cracked Black Pepper, to taste
For the Roast Potatoes:
- 1kg Baby Potatoes, halved
- Olive Oil
- Garlic Cloves, crushed
- Fresh Thyme or Rosemary Sprigs
- Sea Salt & Cracked Black Pepper, to taste
For the Veggies:
- 1 Broccoli, large
- Broccolini
- Carrots
- 1/2 Jap Pumpkin
- Onion
- Butter
- Lemon Zest
For the Gravy:
- Gravy Mix
- Pan Juices
Method:
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Preheat & Prepare:
Preheat oven to 220°C (fan-forced 200°C). Pat the pork skin dry with paper towel and let it sit uncovered for 30 minutes — this helps the crackle form beautifully.
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Season the Roast:
Rub olive oil and plenty of sea salt into the scored pork skin. Add a touch of pepper and herbs around the roast (avoid the crackle). Place on a rack in a roasting pan.
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Roast for Crackle:
Cook at 220°C for 30 minutes to start the crackle, then reduce to 180°C and continue roasting for 20 minutes per 500g or until the internal temperature reaches 70°C.
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Rest the Pork:
Once cooked, cover loosely with foil and rest for 15–20 minutes before carving. This keeps the meat juicy while the crackle stays crisp.
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Crispy Roast Potatoes:
Parboil the potatoes for 8–10 minutes, drain, and rough up the edges. Toss with olive oil, garlic, herbs, salt, and pepper. Roast in a separate tray at 200°C for 40–45 minutes until golden and crunchy.
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Cook the Greens:
Steam broccoli and broccolini until just tender. Toss through butter, lemon juice, and a pinch of salt for freshness.
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Serve & Enjoy:
Slice the pork to reveal the apple, cranberry & pistachio stuffing. Serve with crispy potatoes, buttery greens, and a drizzle of gravy or pan juices.
