Updated 30 September 2026
A pork loin joint is the classic Sunday roast pork: lean, easy to carve, and topped with a layer of rind that turns into crackling if you treat it right. Because loin is leaner than shoulder or belly, the trick is to get the crackling crisp without drying out the meat. Here is how to cook a pork loin joint, with cooking times per kg, a crackling method that works, and how to know it's done.
Which pork loin joint?
Our pork loin joints are boneless and rind-on, hand-prepared and tied, so they roast evenly and carve neatly.
- Pork Loin Joint 1kg (£8.99): feeds 4, or 3 with leftovers.
- Boneless Pork Loin Joint 3kg (£25.99): feeds 10–12, ideal for a big family roast or Christmas.
As a rough guide, allow about 200–250g of raw boneless joint per person.
Getting the crackling right
- Dry the skin. Unwrap the joint and pat the rind completely dry with kitchen paper. If you have time, leave it uncovered in the fridge overnight. Dry skin is the single biggest factor in good crackling.
- Score it. If it isn't already scored, use a very sharp knife or a clean Stanley blade to cut lines about 1cm apart through the skin and into the fat, but not into the meat.
- Salt it. Rub a little oil and a generous amount of flaky salt into the scores just before roasting.
- Start hot. A blast of high heat at the start is what makes the rind puff and crackle.
How to cook a pork loin joint
- Take the joint out of the fridge 30–60 minutes before cooking.
- Heat the oven to 220°C (200°C fan, gas 7).
- Sit the joint on a bed of sliced onions, carrots and a few sage leaves in a roasting tin. Add a small glass of water or cider to the tin to stop the juices burning.
- Roast for 20–30 minutes at the high heat, until the rind starts to bubble.
- Turn the oven down to 180°C (160°C fan, gas 4) and roast for 35 minutes per kg (see the table).
- Rest, loosely covered with foil but with the crackling uncovered, for 15–20 minutes.
Pork loin joint cooking times
Times are total oven time, including the first 20–30 minutes at 220°C. They are a guide for boneless joints; a meat thermometer is the most reliable check.
| Joint weight | Total time | Serves |
|---|---|---|
| 1kg | about 1 hour | 4 |
| 1.5kg | about 1 hour 15 minutes to 1 hour 20 minutes | 6 |
| 2kg | about 1 hour 35 minutes to 1 hour 40 minutes | 8 |
| 3kg | about 2 hours 15 minutes | 10–12 |
The rule: 20–30 minutes at 220°C, then 35 minutes per kg at 180°C. A long, thin joint cooks faster than a short, fat one of the same weight, so start checking 10 minutes early. For more on joints of all sizes, see our roast pork cooking times per kg.
How to tell your pork loin is cooked
Follow the FSA guidance for pork: it should be steaming hot all the way through with no pink meat, and the juices should run clear when you push a skewer into the thickest part. With a thermometer, the centre should reach 70°C for 2 minutes. Loin is lean, so don't take it much further than that or it can dry out; resting will finish the job.
If the crackling hasn't crackled
Don't panic. Once the meat is cooked, slice the rind off in one piece, put it on a baking tray and return it to a 220°C oven (or under a hot grill) for 5–10 minutes, watching carefully, until it puffs and crisps. Rest the meat meanwhile.
Quick pan gravy
Lift the joint out to rest. Spoon off most of the fat from the tin, then put the tin on the hob. Stir in a tablespoon of plain flour and cook for a minute, then gradually add 400ml chicken or vegetable stock and a splash of cider, scraping up the browned bits. Simmer for 5 minutes, then strain. A spoonful of apple sauce or redcurrant jelly stirred in is a good finish.
What to serve with roast pork loin
Roast potatoes (in goose fat if you want the best), apple sauce, stuffing, Yorkshire puddings if you're a household that does them with everything, braised red cabbage, carrots and greens.
Leftovers
Cold roast pork loin makes superb sandwiches with apple sauce and stuffing. It also works sliced into a stir-fry or chopped into a hash with the leftover potatoes. Cool leftovers quickly and eat within 2 days.
Loin vs other pork joints
Loin is the leanest roasting joint, with a neat shape for carving. Shoulder has more fat and connective tissue, so it suits long, slow cooking and pulled pork; see how to cook boneless pork shoulder. Belly gives the best crackling and richest meat; see roast pork belly with crackling. For every cut, see our pork cuts guide, and browse pork joints.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Pork loin joint FAQs
How long does a 1kg pork loin joint take to cook?
About 1 hour in total: 20–30 minutes at 220°C, then around 35 minutes at 180°C. Check that the centre reaches 70°C for 2 minutes.
Should I cover pork loin with foil when roasting?
No, not while it roasts, or the crackling will steam. If the meat is browning too quickly, cover the exposed meat but leave the rind open. Tent it loosely while it rests.
What temperature should pork loin be cooked at?
Start at 220°C (200°C fan) for 20–30 minutes for the crackling, then turn down to 180°C (160°C fan) for the rest of the cooking time.
Can pork loin be slightly pink?
The FSA advises that pork should be cooked until steaming hot with no pink meat and clear juices, reaching 70°C for 2 minutes in the centre.
How long should pork loin rest?
15–20 minutes, loosely covered. Leave the crackling uncovered so it stays crisp.
