Roast pork loin with crackling

Succulent roast pork loin with irresistibly crisp crackling, aromatic fennel and garlic, served alongside sweet-tart braised apples and wilted cavolo nero – the perfect centrepiece for your Sunday table.

This roast pork loin with crackling recipe falls into the Nutri-Score C category, indicating it’s moderately healthy. While the pork provides high-quality protein and the dish incorporates nutritious vegetables like fennel, onions, and cavolo nero, the overall fat content from the pork crackling and olive oil contributes to a higher calorie count. The braised apples add natural sweetness and fibre, but also contain added sugar. This balanced meal offers good nutritional value when served in appropriate portions.

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Ingredients

For the roast pork loin

• boiling water 500ml/18fl oz
• pork loin 1 small rack, free-range, bone in, skin on and scored
• garlic 6 cloves, crushed
• fennel seeds 3 tbsp
• olive oil 2 tbsp
• lemons 2, zest only
• fennel 3 bulbs, sliced horizontally into quarters
• onions 3, sliced horizontally into quarters
• salt and black pepper freshly ground

For the braised apples

• butter 40g/1½ oz, unsalted
• apples 4, cored and cut into wedges
• thyme 2 sprigs, fresh
• bay leaf 1
• caster sugar 20g/½oz, golden
• vinegar 1 tbsp, cider

To serve

• olive oil 2 tbsp
• cavolo nero 1 large head, leaves removed and stalks discarded

Method

1. Begin your roast pork loin preparation by carefully pouring boiling water over the fat of the pork. This helps render the fat for superior crackling. Thoroughly pat dry with kitchen paper and place in the fridge, uncovered, for as long as possible – ideally overnight. This crucial step draws moisture from the skin, ensuring perfectly crisp crackling.
2. Create an aromatic rub by pounding the garlic and fennel seeds together in a pestle and mortar until fragrant. Mix in a generous pinch of salt and the olive oil until well combined. Massage this mixture all over the pork, ensuring even coverage. Season well with freshly ground black pepper and scatter over the lemon zest for a citrus note that cuts through the richness of the pork.
3. Preheat your oven to 240C/220C Fan/Gas 9. This initial high heat is essential for crackling development.
4. Scatter the quartered fennel and onions in a roasting tin to create a flavourful base. Place the prepared pork loin on top and roast for 25 minutes until the crackling begins to blister and turn golden.
5. Reduce the oven temperature to 200C/180C Fan/Gas 6 and continue to roast for 25–30 minutes. To check if the pork is cooked through, insert a skewer into the thickest part of the meat – the juices should run clear with no traces of pink. For precision, use a meat thermometer; the internal temperature should reach 60C for perfectly cooked pork loin.
6. Allow the roast pork loin to rest for at least 40 minutes, but ideally a full hour before carving. This essential resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavourful roast.
7. While the pork rests, prepare the braised apples. Heat a sauté pan over medium heat and add the butter. Once melted, add the apple wedges along with the thyme and bay leaf. Cook for 2–3 minutes until the apples begin to soften but still hold their shape. Add the golden caster sugar and cider vinegar, then cook for a further 2 minutes until the apples are glazed in a sweet-tart sauce.
8. Just before serving, prepare the cavolo nero. Heat a large sauté pan over medium-high heat and add the olive oil. Once hot, add the cavolo nero leaves and cook for 2 minutes until wilted but still vibrant green.
9. Serve this magnificent roast pork loin with crackling either family-style on a large platter surrounded by the braised apples and cavolo nero, or carve into individual slices and plate with portions of the accompaniments. The combination of crisp crackling, juicy pork, sweet-tart apples and earthy greens creates a perfect balance of flavours and textures.

Suggested Wine Pairing

Majestic: Villa Antinori Toscana Rosso

This elegant Tuscan red blend offers the perfect partnership for your succulent roast pork loin. With medium body and bright acidity, it features notes of cherry, plum and subtle spice that complement the fennel-infused pork beautifully. The wine’s structure stands up to the rich crackling while its fruity character enhances the braised apples.

Tesco: Finest Côtes du Rhône Villages

A robust yet approachable French red that pairs wonderfully with this tender pork joint. Its peppery Syrah notes accentuate the aromatic fennel seeds, while softer Grenache fruit flavours balance the crispy pork skin. The wine’s herbal undertones mirror the thyme in the braised apples, creating a harmonious match for this Sunday roast centrepiece.

Sainsbury’s: Taste the Difference Austrian Grüner Veltliner

For white wine enthusiasts, this crisp Austrian offering provides a refreshing counterpoint to the rich pork dish. Its distinctive white pepper notes complement the seasoned crackling, while green apple and citrus flavours echo the braised fruit accompaniment. The wine’s vibrant acidity cuts through the succulence of the meat, cleansing the palate between each delicious mouthful of this pork loin feast.

What can you serve with this

1. Roast potatoes – Crispy on the outside and fluffy in the middle, these are the perfect accompaniment to soak up the delicious pork juices. The contrasting textures complement the crackling beautifully.
2. Apple sauce – A classic pairing with pork, adding a sweet-tart element that cuts through the richness of the meat. The traditional apple sauce enhances the braised apples already in the recipe.
3. Roasted root vegetables – Carrots, parsnips and swede roasted until caramelised provide earthy sweetness and additional colour to your plate, balancing the savoury pork flavours.
4. Yorkshire puddings – Though traditionally served with beef, these light and crispy batter puddings make an excellent vessel for gravy alongside any roast, including this succulent pork loin.
5. Cider gravy – Made from the roasting juices with a splash of cider to echo the flavours in the braised apples, this ties all the elements of the dish together beautifully.

Nutri-score Health Check

This roast pork loin with crackling recipe receives a Nutri-Score of C, placing it in the moderately healthy category.

The score reflects a balance of nutritional positives and negatives. On the positive side, the dish contains lean pork protein which provides essential amino acids, and features nutrient-rich vegetables including fennel, onions, and cavolo nero that deliver vitamins, minerals, and fibre. The apple component adds further fibre, vitamins, and antioxidants.

However, several factors contribute to a moderate rather than high health rating. The pork crackling contains significant saturated fat , and the overall oil content from both olive oil applications increases the calorie density. The braised apples include added sugar and butter , which negatively impacts the score despite the natural goodness of the fruit itself.

This score has been automatically calculated from the ingredients in the recipe and is only a guide. The health profile can be improved by serving with additional vegetables, reducing added fats, and controlling portion sizes.