Roasted pork loin with skin delivers the perfect contrast of tender, juicy meat and crisp, golden crackling. When cooked properly, the skin blisters and crisps while the loin stays moist and flavorful.
This oven-roasted pork loin method focuses on proper prep, scoring, and temperature control so you get reliable results every time. If you’ve struggled with dry pork loin or chewy skin, this recipe solves both.
With just a handful of ingredients and the right technique, you can turn a simple pork loin roast with skin on into a show-stopping dinner.
Why You’ll Love This Recipe
• Crisp, crackling skin with juicy meat
• Reliable oven-roasted pork loin method
• Simple seasoning with pantry staples
• Perfect for holidays or Sunday dinner
• Clear temperature guidance to prevent dryness
• Great for meal prep and leftovers
• Naturally gluten-free
What Is Roasted Pork Loin with Skin?
Roasted pork loin with skin is a pork loin roast cooked with the skin attached. As it roasts, the fat beneath the skin renders, creating crisp crackling while the meat stays tender.
Unlike pork shoulder, pork loin is leaner. That means proper temperature control is essential. When cooked correctly, you get a crispy pork loin roast with beautifully sliced, juicy meat underneath.
Ingredients (& what they do)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
Pork loin roast with skin on (4 to 5 pounds) – Look for a center-cut pork loin with a thick fat cap and intact skin.
Kosher salt – Essential for seasoning and drying the skin to create crackling.
Freshly ground black pepper – Adds balanced heat.
Garlic cloves – Lightly crushed to flavor the meat side.
Fresh rosemary or thyme – Classic herbs that pair well with roasted pork loin.
Olive oil – Used lightly on the meat side only.
How to Make Roasted Pork Loin with Skin
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Dry the skin completely: Pat the pork loin roast with skin on very dry using paper towels. Moisture prevents crackling.
- Score the skin: Using a sharp knife, score the skin in thin, even lines. Cut through the skin and fat but not into the meat.
- Season generously: Rub kosher salt firmly into the scored skin. Season the meat side with salt, pepper, garlic, and herbs. Lightly rub olive oil onto the meat only.
- Refrigerate uncovered: Place the roast uncovered in the refrigerator for at least 4 hours or overnight. This step helps create crispy pork loin roast skin.
- Bring to room temperature: Remove from the refrigerator 30 to 45 minutes before roasting.
- Start with high heat: Preheat oven to 450°F. Roast for 20 to 25 minutes until the skin begins to blister and puff.
- Reduce and finish: Lower oven to 325°F and continue roasting until internal temperature reaches 145°F, about 20 minutes per pound. Use a thermometer for accuracy.
- Rest before slicing: Rest 15 to 20 minutes before carving. This keeps the oven roasted pork loin juicy.
Recipe Tips
Dry skin is the most important factor for crackling.
Do not coat the skin with oil before roasting.
Use a rack so hot air circulates under the roast.
If the skin needs more crisping, raise oven temperature briefly at the end while watching closely.
Substitutions and Variations
Use bone-in pork loin for additional flavor.
Add crushed fennel seeds for a classic flavor profile.
Brush the meat side with Dijon mustard before seasoning.
For extra crisp crackling, pour a small amount of boiling water over the scored skin before drying and salting.
What Can Go Wrong (and how to fix it)
Skin stays soft – The skin was too moist, or the oven heat was too low. Increase the heat briefly at the end.
Meat turns out dry – Pork loin is lean. Roast to 145°F and rest properly.
Crackling burns – Move the roast lower in the oven or tent loosely with foil if browning too fast.
Uneven crisping – Score evenly and apply salt thoroughly into the cuts.
What to Serve With Roasted Pork Loin with Skin
These sides complement the richness of pork loin with crackling without overpowering it.
Roasted potatoes
Creamy mashed potatoes
Braised cabbage
Roasted carrots
Apple sauce
Irish soda bread
Storage and Reheating
Store leftover roasted pork loin in an airtight container in the refrigerator for up to 4 days.
Reheat at 325°F until warmed through. To re-crisp the skin, place under the broiler briefly and watch carefully.
Freeze sliced pork loin for up to 2 months. Thaw overnight before reheating.
Time-Saving Tips
Have the butcher score the skin for you.
Salt and refrigerate the pork loin the night before cooking.
Use a probe thermometer to avoid repeatedly opening the oven.
Leftovers
Slice thin for sandwiches.
Dice for breakfast hash.
Add to soups or stews.
Use in tacos with fresh salsa.
People Also Ask (FAQs)
How do I keep roasted pork loin from drying out?
Use a thermometer and remove the roast at 145°F. Let it rest before slicing.
Can I make oven-roasted pork loin with crispy skin ahead of time?
You can roast it earlier in the day, but crackling is best served fresh.
Do I need to score the skin?
Yes. Scoring allows fat to render and helps create even crackling.
What is the best temperature for pork loin with crackling?
Start at 450°F to blister the skin, then reduce to 325°F to finish cooking.
Is pork loin the same as pork tenderloin?
No. Pork loin is larger and suited for roasting. Tenderloin is smaller and cooks faster.
Final Thoughts
Roasted pork loin with skin is simple but technique-driven. When you focus on drying the skin, proper scoring, and accurate temperature control, you get a crispy pork loin roast with juicy, tender slices every time.
This method turns a straightforward pork loin roast with skin on into a reliable centerpiece worthy of holidays or Sunday supper.
Irish Style Roasted Pork with Crackling
Ingredients
- 5 lb pork loin with skin intact
- kosher salt
- black pepper , to taste
Instructions
- Preheat the oven to 375°F.
- If the meat did not come scored from the butcher, use a craft knife or box cutter to score the skin in 1/2-inch intervals.Rub salt liberally all over the skin, making sure to work it in between each of the cuts in the rind.
- Place the roast into roasting pan [paid link] and place in the oven. After 40 minutes, begin basting the roast with the pan drippings every 20 minutes. After 90 minutes, remove the roast from the oven and increase the heat to 475°F.
- Transfer the roast to a foil lined, rimmed, baking tray. Return the roast to the oven for about 10 to 15 minutes to crisp up the crackling. Keep an eye on this step so the crackling doesn’t burn up. It crisps up rather quickly under the high heat. The new baking sheet is important so as to not burn and smoke the oil in the pan juices you’ve collected thus far.
- Let the roast rest for 10 – 15 minutes to allow the juices to redistribute before slicing. Use the slices in the crackling as an easy guide for slicing the meat.
Nutrition
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I don’t know whether this is an Irish recipe but your using the wrong part of the pig, it should be the shoulder with superior flavour and more tender meat.
Hi David –
It is a traditional Irish recipe and it’s not meant to be a pulled pork, it’s meant to be a sliced roast pork loin. If you prefer the shoulder, you could make it with that too if you ordered it with the skin to have the crackling. Have a great day.
Made this for mother’s day. My Nana is Irish and she loved this old world recipe.