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Roast Loin of Pork with Crackling & Bramley Apple Sauce

5.0/5 rating 1 vote
  • Serves: 4-8
  • Prep Time: 15 mins
  • Ready in: 1 hour 45 mins
  • Difficulty: Very Easy
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Roast Loin of Pork with Crackling & Bramley Apple Sauce

Succulent roast pork with golden cracking that snaps, accompanied by homemade apple sauce and crispy roast potatoes. Ho my! It’s starting to sound like an M&S commercial, I think I might need to lie down for a minute.  


  • 1.5kg boneless rolled loin of pork, rind scored with a Stanley knife
  • salt and freshly ground black pepper
  • 1 tablespoon plain flour
  • 300ml hot chicken or pork stock
  • For the Apple Sauce
  • 1/2 teaspoon ground allspice
  • about 200ml cold water
  • 3 large, tart cooking apples, such as Bramleys, peeled, cored and chopped
  • 50g unsalted butter

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  • Heat the oven to 180°C gas 5.
  • Rip off about 50cm of silver foil, and scrunch up into a small bed for the pork to sit on - this is to stop the bottom of the pork frying in it's own fat and juices - and place in a roasting tray. Season the pork rind well with salt and pepper, sit the pork on the scrunched-up foil and pop the pork in the oven.
  • For the apple sauce, put the spice, water and apples in a saucepan, cover with a lid and cook for 15 minutes until the apples are soft and pulpy and you have a nice thick stew. Season with a little salt and pepper and stir in the butter and sugar to taste. Keep warm.
  • After about 90 minutes, remove the pork from the oven and check the pork is cooked by inserting a skewer or thin-bladed knife into the thickest part of the meat - The juices will run clear. If not, return to the oven for a further 10 - 20 minutes.
  • Remove the pork rind with a long-bladed knife, ensuring that you keep most of the fat on the loin. Place the rind on a baking tray, flat side up, and pop back in the oven for about 15-20 to crisp up, taking care as crackling will quickly burn.
  • Meanwhile, wrap the pork in foil and leave to rest in a warm place, to le the juices settle and the meat tenderize.
  • Place the roasting tray on the hob and scrape off all the bits stuck to the bottom. Mix the flour with a little water in a cup. Spoon off a little of the fat. Blend in the hot stock and cook, stirring well, until thickened, then pour into a jug and keep warm.
  • Cut the pork into thick slices and serve topped with pieces of the crisp crackling, with the warm apple sauce of the side.

Phil's Tips

There are two key issues here:

One; score the rind and fat really well, as this will ensure that the fat will be released, making a crisper crackling.

Two; Do not overcook and be certain to rest the pork, well wrapped in foil. I always say to rest meat for as long as you cook it. Yes, that’s an hour in this case, but it will be fine, trust me - just pop in back in the oven to warm up again.

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