James Martin Pork Roast

This James Martin pork roast is a classic British roast dinner done properly. The pork is juicy and tender inside, with crisp crackling and rich, savoury flavours from herbs and garlic. It is a straightforward recipe that suits confident beginners and experienced home cooks alike. From start to finish, it takes around 1 hour 45 minutes including resting time.

Ingredients

For the pork

• 1.8 kg pork loin with crackling
• 2 tsp sea salt flakes
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil

For the flavour base

• 1 large onion, thickly sliced
• 2 carrots, cut into chunks
• 2 garlic cloves, crushed
• 2 sprigs fresh rosemary
• 300 ml chicken stock

How to Make James Martin Pork Roast

• 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.
• Prepare the pork: Pat the pork skin dry with kitchen paper. Score the crackling with a sharp knife if needed, then rub the skin with sea salt and olive oil, pushing it well into the cuts.
• Build the roasting tray: Scatter the onion, carrots, garlic, and rosemary in a large roasting tin. Place the pork on top, skin side up.
• Start roasting: Roast at the high temperature for 25 minutes until the crackling begins to blister and turn golden.
• Lower the heat: Reduce the oven to 180°C or 160°C fan. Pour the chicken stock into the tray, avoiding the crackling, then return the pork to the oven.
• Finish cooking: Roast for a further 60 to 70 minutes, until the pork is cooked through and the juices run clear.
• Rest the pork: Remove from the oven and rest loosely covered with foil for 15 minutes. This keeps the meat juicy and easy to carve.

Tips

How do I get perfect crackling?

Dry skin is essential. Pat the pork dry, score it well, and use plenty of salt. Starting the roast at a high temperature helps the crackling puff and crisp.

Why is my pork dry?

Overcooking is the usual cause. Use a meat thermometer if possible and always rest the pork before carving.

Can I add extra flavour?

Fennel seeds, thyme, or sage work beautifully with pork. Rub them into the meat, not the crackling.

Serving Suggestions

• Serve with roast potatoes and apple sauce
• Add steamed greens or honey-glazed carrots
• Pair with rich onion gravy from the roasting tray

Storage

Room temperature

Pork should not be kept at room temperature for more than 2 hours.

Refrigerator

Store leftover pork in an airtight container for up to 3 days. Reheat gently to avoid drying out.

Freezing

Freeze sliced pork in sealed containers for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 3 g
• Protein: 38 g
• Fat: 28 g
• Saturated fat: 9 g
• Sodium: 620 mg

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

FAQs

James Martin Pork Roast

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic James Martin pork roast with crisp crackling, tender meat, and rich roasting flavours. A perfect British Sunday roast.

Ingredients

• 1.8 kg pork loin with crackling

• 2 tsp sea salt flakes

• 1 tsp black pepper

• 2 tbsp olive oil

• 1 large onion, sliced

• 2 carrots, chopped

• 2 garlic cloves, crushed

• 2 rosemary sprigs

• 300 ml chicken stock

Directions

• Preheat the oven to 220°C or 200°C fan.
• Season the pork skin with salt and oil.
• Place vegetables and herbs in a roasting tray and sit the pork on top.
• Roast at high heat for 25 minutes.
• Lower heat, add stock, and continue roasting until cooked through.
• Rest the pork for 15 minutes before carving.

Notes

• Dry skin is key for crisp crackling.
• Always rest pork before carving.
• Leftovers keep well for up to 3 days.