Gordon Ramsay Roast Pork Loin Recipe

This roast pork loin is crisp on the outside, beautifully juicy within, and packed with simple, confident flavours. The crackling is golden and shatteringly crisp, while the meat stays tender and lightly seasoned with garlic and herbs. It is a straightforward roast that feels impressive without being fussy, ideal for a relaxed Sunday lunch or a special family dinner. Total time is just over an hour, with very little hands-on work.

Ingredients

For the Pork

• 1.2 kg pork loin, rind on
• 2 tbsp olive oil
• 2 tsp sea salt flakes
• 1 tsp freshly ground black pepper

For the Herb Rub

• 3 garlic cloves, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• Finely grated zest of 1 lemon

For Roasting

• 1 large onion, thickly sliced
• 1 carrot, roughly chopped
• 1 celery stick, roughly chopped

How to Make Gordon Ramsay Roast Pork Loin Recipe

• Prepare the oven: Preheat the oven to 220°C or 200°C fan. Place a shelf in the middle of the oven so the pork cooks evenly and the crackling crisps properly.
• Score the pork: Using a very sharp knife, score the rind at 1 cm intervals, cutting through the skin but not into the meat. This helps the fat render and the crackling puff.
• Season the crackling: Rub the rind all over with 1 tablespoon of olive oil and sprinkle generously with the sea salt, pushing it well into the scores.
• Make the herb rub: Mix the garlic, rosemary, thyme, lemon zest, black pepper, and remaining olive oil in a small bowl. Rub this mixture over the meat side only, not the rind.
• Prepare the tray: Scatter the onion, carrot, and celery over a roasting tin and sit the pork on top, rind-side up. This keeps the meat lifted and adds flavour.
• Roast: Roast for 25 minutes until the crackling starts to blister and turn golden. Reduce the oven temperature to 180°C or 160°C fan and roast for a further 25 to 30 minutes, until the pork is just cooked through.
• Rest: Remove from the oven, transfer the pork to a board, and rest loosely covered with foil for 10 to 15 minutes before carving.

Tips for Perfect Roast Pork

How do I get really crisp crackling?

Dry the rind thoroughly with kitchen paper before seasoning, and never cover the pork while roasting. High heat at the start is essential.

How do I stop pork loin drying out?

Do not overcook it. Pork loin is lean, so resting after roasting is just as important as careful timing.

Can I prepare it ahead?

You can score and salt the rind up to a day ahead and leave it uncovered in the fridge to dry out, which improves crackling.

Serving Suggestions

• Roast potatoes cooked in pork fat
• Apple sauce or cider gravy
• Steamed greens such as cabbage or green beans
• Creamy mash with mustard

Storage

Room Temperature

Best eaten fresh. Do not leave cooked pork at room temperature for more than 2 hours.

Refrigerator

Store leftover pork in an airtight container in the fridge for up to 3 days.

Freezing

Slice and freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently.

Nutrition Information

• Calories: 420 kcal
• Carbohydrates: 3 g
• Protein: 38 g
• Fat: 28 g
• Saturated Fat: 9 g
• Sodium: 780 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs