The Perfect Christmas Roast

Recipe and image courtesy of Better Homes and Gardens

For the traditionalists amongst us, nothing says Christmas lunch quite like the sight (and irresistible aroma) of a pork roast resplendent with crisp, golden crackling.

Roast Pork Loin With Mustard Stuffing and Perfect Crackling

Preparation time: 30 minutes
Cooking time: 1½ hours
Serves 8

3kg pork loin, with the belly attached
salt flakes and freshly-milled black pepper
4 slices day-old bread, crusts removed
1 bunch thyme leaves
½ bunch rosemary leaves
6 cloves garlic, chopped
1 eschalot, finely diced
finely grated zest and juice of 3 lemons
¼ cup Dijon mustard
¼ cup extra virgin olive oil

Equipment Checklist

Chopping board
Utility knife
Food processor
3m butchers’ twine
roasting pan


Preheat oven to 220°C.

  1. Use a utility knife to cut fine parallel lines in the pork skin across the loin and belly.
  2. Place the pork on a wire rack set over the sink and pour 5L boiling water over the skin.
  3. Dry the pork thoroughly with kitchen paper, then season both sides generously with salt and pepper.
  4. Combine the bread, herbs, garlic, eschalots and lemon zest in a food processor and pulse until coarse crumbs form.
  5. Smear the mustard across the meat side of the pork, then scatter with the breadcrumb mixture.
  6. Roll up and tie securely with lengths of butchers’ twine.
  7. Rub the outside with olive oil and bake for 30 minutes.
  8. Reduce the heat to 170°C and bake for another 30 minutes.
  9. Increase the heat to 230°C and bake for a final 15 minutes.

Clockwise from top left: Donna Hay Modern Classic Serve Plate, Soho Silicon Brush, S&P Chopping Board, S&P Soho Red Roasting Pan, S&P Soho Black Roasting Pan