Pork Loin Roast

Published 1st January, 2019

Cuisine: Australian   Serves: 4

Preparation: 25 Mins   Cooking: 1 Hr 30 Mins


  • 1 Barossa Fine Foods Pork Loin Roast (approx 1.5kg - 2kg)
  • Vegetable Oil
  • Sea Salt


  1. Remove the Pork Loin roast from the packaging, pat dry with paper towel. With a small sharp knife score the skin at 1 cm intervals being careful not to cut into the meat.
  2. If time allows, leave the roast uncovered in the fridge for one hour before cooking.
  3. Place roast on a wire rack in the sink & pour a jug of boiling water over the rind, pat dry thoroughly with paper towel.
  4. Rub the rind with oil and sea salt, massaging well into the scored areas.
  5. Place the roast on a wire rack inside a deep roasting tray & cook at 240°C in a preheated oven for 40 minutes. Do not open the oven door during this time.
  6. Reduce the oven temperature to 180°C & cook for 30-35 minutes per kg.
  7. Pop the vegetables in the oven now.
  8. Once cooked, let the roast rest for 10 minutes before slicing.
  9. Serve with the roasted vegetables and gravy.