Roast pork tips

Article by: Allrecipes staff  |  Picture by: Allrecipes
Roast pork tips
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For a perfect joint of roast pork, read on for tips and advice regarding popular roasting cuts, oven temperatures, timings and more.

Pork cuts for roasting

Leg joints are a popular choice for both roasting and slow cooking. When they're de-boned and rolled, they're great for stuffing.

Shoulder joints make to-die-for crackling and are perfect for special family meals. A collar joint is made from part of the shoulder and is particularly moist due to lots of delicious marbling.

Belly joints are actually made of a flat piece of belly that is rolled into a joint. It's a succulent and moist roast due to the marbling of fat found throughout.

The fillet is a lean cut that is perfect for quick roasting. The fillet is great for stuffing.

Loin joints are premium joints that make stunning special occasion centrepieces.

When choosing a boneless joint, allow 125-175g of uncooked meat per person. For a joint on the bone, allow 225-340g. Ask your butcher for a good joint based on how many people (and leftovers!) you're anticipating. Note that fresh pork should be smooth and pink, not at all grey or damp-looking.

Preparing to roast

Pre-heat your oven to 180 degrees C / Gas mark 4.

Any fat on the joint can be removed before cooking, or you can choose to leave it on so it bastes the meat during roasting, adding moisture and flavour to the meat. The skin on a pork joint will also help to keep the meat moist during roasting.

For best results, place the joint on a rack in your roasting tin so that the fat drips through.

Roasting times

For all joints, use the following times based on the weight of your joint:

Medium: 30 minutes per 450g (1 lb), plus 30 minutes
Well done: 35 minutes per 450g (1 lb), plus 35 minutes

If you prefer to use a meat thermometer, follow these temperatures, ensuring you take the temperature in the centre of the joint and away from any bone:

Medium: 75-80 degrees C
Well done: 80-85 degrees C

Fast fillet roasts
Fillets are quick enough to roast for a midweek supper, and delicious enough to roast anytime! Simply allow 25-30 minutes at 180 C for a fillet roast. For an easy flavour boost, baste during the last 15 minutes of cooking with BBQ sauce; a mix of Dijon mustard and honey; a combination of marmalade and horseradish sauce; or a drizzle of olive oil, lemon juice and oregano.
More tips
  • For perfect crackling, dry the skin and use a sharp knife to score it. Rub well with vegetable oil and salt. Always roast in a rack to ensure it stays crispy, and don't baste or cover the joint otherwise the crackling will be soft - not crispy!
  • For a moist roast, ensure that you allow the joint to stand at room temperature for 10 minutes before carving. This allows the juices to redistribute, making the meat deliciously moist and succulent. Not allowing the joint to rest means that all of the juices will run out onto your carving board as you're cutting through the meat.
  • Marinating can add loads of flavour, especially to a lean cut like the fillet. If marinating, don't add salt (do this right before roasting), and marinate for up to four hours.
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