Roasting pork is made for generous tables: the fragrance of garlic, herbs and caramelised roasting juices filling the kitchen, followed by a beautifully golden centrepiece ready to carve. Whether you choose a neatly tied pork roast or a dramatic rack of pork, the secret is simple, season well, cook with care and allow the meat to rest before serving.
Choosing the right pork cut
For roasting, chefs often choose a rolled pork roast or a rack of pork. Both are tender cuts from the loin, but they offer different experiences: a rolled roast is lean, elegant and easy to carve, while a rack of pork is more dramatic, bone-in and richly flavoured.
Pork Roast is a tender, lean pork loin roast, carefully rolled and tied to ensure even cooking and neat slices at the table. Its mild flavour makes it a versatile centrepiece for herbs, mustard, garlic, apples or cider.
Pork Rack, also known as a pork rib roast, is a bone-in section from the rib and loin area. The bones help protect the meat during roasting and make for an impressive presentation, while the surrounding fat brings richness and flavour.
The chef’s technique
Take the chill off
Take the pork out of the refrigerator 30 minutes to 1 hour before cooking. This removes some of the chill and helps it cook more evenly from edge to centre.
Season the pork
Pork has a naturally mild flavour, so it pairs beautifully with a wide range of seasonings. Brush the meat with olive oil, then season generously with salt and freshly ground black pepper. Add garlic, Dijon mustard, thyme, rosemary or sage for a classic aromatic crust.
For especially juicy results, you can brine the pork before cooking. If you do, pat the meat very dry before adding oil and seasonings; a dry surface is essential for a golden roast.
Roast the pork roast
Preheat the oven to 210°C fan.
Heat a little olive oil and butter in a large Dutch oven over medium-high heat. Brown the pork roast for 2 to 3 minutes on each side, until it develops an even golden colour.
Add roughly chopped onion, garlic, thyme, a splash of white wine and a little stock. Cover the Dutch oven, leaving the lid slightly ajar, then transfer it to the oven.
Roast for 15 minutes at 210°C fan. Lower the oven to 180°C fan and continue roasting for around 30 minutes, or until the thickest part of the pork reaches 60°C on an instant-read thermometer.
Transfer the roast to a board, cover loosely with foil and rest for 15 minutes. As it rests, the temperature should rise to around 63°C, leaving the pork juicy and faintly blush-pink at the centre.
Roast the pork rack
Preheat the oven to 160°C.
Place the rack of pork, fat side up, in a large ovenproof roasting dish. If you wish, place it over a bed of roughly chopped onion, garlic, apple and herbs; these will perfume the meat and enrich the roasting juices.
Roast for approximately 45 to 55 minutes per kilogram, depending on the size and thickness of the rack. Start checking the temperature 10 to 15 minutes before the estimated end of cooking.
Insert an instant-read thermometer into the thickest part of the loin, avoiding the bone. Remove the rack from the oven when it reaches 60°C. Loosely cover with foil and rest for 10 to 15 minutes; the temperature will rise to approximately 63°C as it rests.
To carve, place the rack on a cutting board and use a sharp carving knife to slice cleanly between the ribs, creating individual bone-in pork chops.
Serve
Serve roast pork with crisp roast potatoes, buttery pommes purée or a creamy gratin. Apples, roasted carrots, braised cabbage, sautéed green beans and seasonal mushrooms all bring freshness and balance to the plate.
For a French-inspired finish, serve with Dijon or wholegrain mustard, a cider jus, apple compote, or the garlicky herb roasting juices from the pan.
Chef’s tip
Use a thermometer rather than relying on timing alone. Every roast differs in size, thickness, starting temperature and oven behaviour. Insert the probe into the thickest part of the meat, away from bone and fat, and remove the pork at around 60°C so that carryover cooking brings it to the recommended final temperature of 63°C after resting. Whole pork roasts are considered safe at 63°C with at least a three-minute rest.
