If you are pork loin fan, take a look at our recipe for Pork Loin Steaks in Creamy Shallot and Mushroom Sauce, which is essentially pork loin sliced into steaks. Pork roast is never as popular as beef and it’s a real shame. I love a good pork roast for our Sunday lunch as I can buy a good quality joint for far less money than beef. A loin joint is one of our favourites. When roasted at the right temperature and not overcooked the loin roast is one of the most beautiful pieces of meat you can enjoy as a family. It’s lean, easy to cook and can feed a crowd. I love adding a simple gravy to my roast pork. Since the loin is very lean, it needs a sauce to enhance the texture and add more flavour. Why doesn’t love a good gravy, right?
What is pork loin?
Pork loin joint is a cut that comes from the back of a pig. It is large, lean and tender. Pork loin should not be confused with a pork tenderloin. They are not the same! The loin is a wider and flatter cut of meat while tenderloin is long, narrow, round and always boneless. Pork loin can be sold boneless or with a bone in, with or without a crackling (a layer of fat covered by the skin). I bought mine with a crackling as it is more standard in the UK. But I also wanted to keep my roast quite lean, so I removed it for this recipe. I also tied it with a kitchen twine to keep the joint moist while cooking.
Serving Suggestions
This roast will be perfect when served with a side of mashed or roasted potatoes. I also love adding roasted carrots or brussels sprouts. Classic dishes with a couple of modern twists. If you are not a gravy fan, make my Mushroom Marsala Sauce to compliment your roast. It’s absolutely delicious!
Storage and leftovers
Seal any leftovers in an airtight container and store in the fridge for up to 4 days. The flavours in this tasty dish will intensify over that time, and you can expect an even more mouthwatering midweek meal. Reheat in the oven for 30-40 minutes at 165C/325F, or in a microwave. Always check pork is cooked through to a food-safe temperature! The gravy can be reheated in a saucepan over medium heat, stirring regularly until it is hot enough. Add a splash of water if it looks to thick.
More delicious pork recipes
Boneless Pork Loin Steaks with Apples and Cider Sweet and Sour Pork Chops Pork Roast with Sweet Persimmon Sauce Pork osso buco
