Bay Salted Pork Loin | Abel & Cole
Bay Salted Pork Loin
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Prep: 10 mins
Cook: 1 hr 10 mins
Gird your high welfare pork loin with the distinctive taste of bay, caramelised lemon and garlic for this crackling roast.
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Ingredients you'll need
  • 1½kg pork loin joint, boneless
  • 6 bay leaves
  • 1½ lemon
  • 1½ garlic clove
From your kitchen
  • 1 tbsp coarse sea salt
  • Black pepper
  • 200ml boiling water
Step by step this way
  • 1.

    Heat your oven to 160°C/Fan 140°C/Gas 3.

  • 2.

    Remove the pork from its packaging and pat dry. Place in a roasting tin. Allow the pork to come to room temperature.

  • 3.

    Finely chop 3 of the bay leaves. Put in a mortar. Add 1 tbsp coarse salt and a good crack of pepper. Zest in the lemon. Crush together using the pestle. Alternatively, put the bay leaves, salt, pepper and lemon zest into a spice grinder.

  • 4.

    Rub the bay salt all over the pork. Place the remaining bay leaf under the pork.

  • 5.

    Thinly slice the zested lemon. Nestle around the pork loin joint. Peel and thinly slice the garlic clove and scatter over the lemons.

  • 6.

    Pour 200 ml boiling water over the lemons, taking care not to splash the pork skin. Slide the pork into the oven and roast for 45 mins.

  • 7.

    After the pork has cooked for 45 mins, crank the temperature up to 220°C/Fan 200°C/Gas 7. Check there’s still a little water in the tray to ensure the lemons don’t burn. Top up if necessary. Cook for a further 25 mins.

  • 8.

    Crackling not crackled? Pop the pork under the grill till the skin is golden and bubbling.

  • 9.

    Remove the pork from the oven and rest for at least 30 mins.

  • 10.

    Slice the pork and serve with shards of bay crackling and the caramelised lemons.

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