Cooking Instructions – Gooralie Free Range Stuffed Or Plain Pork Loin Roast

Preparation:

Remove your roast from the packaging and pat the rind completely dry with paper towel.

For best results, place it uncovered in the fridge for 1 hour or overnight — this helps dry the skin for extra-crispy crackling.

Crackling Options

Hot Water Method:

1. Place the roast on a wire rack in the sink and pour over a jug of boiling water to help open the skin.

2. Pat dry immediately with paper towel.

3. Rub all over with 1 tablespoon olive oil and ½ tablespoon sea salt, ensuring it gets into the scored lines.

Dry Method:

1. Skip the boiling water and pat dry thoroughly.

2. Rub with oil and salt as above, massaging well into the scores.

Roasting:

1. Place the roast on a wire rack inside a roasting tray.

2. Roast at 240°C (or 250°C conventional) for around 30 minutes to crisp the rind.

3. Reduce the oven temperature to 160°C and continue roasting for 40–45 minutes per kg.

4. When the internal temperature reaches 70°C, remove from oven and rest for 10–15 minutes before carving.

Resting the roast allows the juices to redistribute — giving you tender, juicy pork every time.