Gordon Ramsay Roast Pork Loin Recipe

This succulent Gordon Ramsay Roast Pork Loin is made with a premium boneless pork loin, aromatic sage, fresh garlic, earthy fennel seeds, and coarse sea salt. The result is a tender, juicy main course with perfectly golden, crunchy crackling that everyone loves. It is the perfect Sunday roast dinner for a cozy family gathering, serving enough for 6 to 8 people.

Try More Recipes:

• Gordon Ramsay’s Foolproof Apple Tarte Tatin Recipe
• Gordon Ramsay Chicken Salad Recipe (Easy & Creamy)
• Gordon Ramsay Madeira Sauce Recipe

Why You Will Love This Roast Pork Loin:

• Guaranteed Crispy Crackling: This recipe uses a specific high-heat, salt-rub technique that ensures you achieve perfect, bubbly, shatteringly crisp pork crackling every single time.
• Juicy, Tender Meat: Gordon Ramsay’s method emphasizes precise temperature control and a crucial resting period. This guarantees the pork loin stays succulent and moist—never dry—which is often the challenge with loin cuts.
• Aromatic Herb Crust: The pork is seasoned with a vibrant rub of aromatic ingredients like garlic, fennel seeds, and sage that perfumes the meat as it cooks, creating a depth of flavor far beyond simple salt and pepper.
• An Impressive Centerpiece: This is the ultimate Sunday lunch. It looks rustic yet elegant, and the combination of the golden-brown crackling and rich pan juices will impress everyone at your table.

Gordon Ramsay Roast Pork Loin Ingredients

For the Pork Roast:

• 1.5 kg (approx. 3.3 lb) boneless pork loin roast, skin on
• 2 tbsp olive oil
• 1 tbsp fennel seeds
• 1 tbsp sea salt flakes (for the crackling)
• 1 tsp freshly ground black pepper
• Fresh sage leaves or thyme sprigs

For the Roasting Bed (Trivet):

• 2 large onions, thickly sliced
• 2 large carrots, roughly chopped
• 1 bulb of garlic, cut in half horizontally
• 1/2 cup white wine, cider, or chicken stock (for the pan juices)

How To Make Gordon Ramsay Roast Pork Loin

1. Prepare the meat: Remove the pork from the refrigerator 30 minutes before cooking so it reaches room temperature. Use paper towels to pat the skin completely dry. This is the secret to crispy crackling.
2. Score the skin: Using a very sharp knife or a craft knife (box cutter), score the skin. This means making long cuts across the skin, about 1 centimeter apart. Cut through the fat but try not to cut into the meat underneath.
3. Season the pork: In a small bowl, crush the fennel seeds slightly. Rub the pork skin with olive oil. Sprinkle the sea salt, black pepper, and fennel seeds over the skin. Massage the salt and spices deep into the scores you made.
4. Prepare the oven and vegetables: Preheat your oven to 425°F (220°C). Place the sliced onions, chopped carrots, garlic halves, and herbs in the bottom of a heavy roasting pan to create a bed for the meat.
5. Roast the pork (High Heat): Place the pork loin on top of the vegetables. Put it in the hot oven and roast for 20-25 minutes. The high heat will start the crackling process, making the skin bubble and turn golden.
6. Lower the heat: Turn the oven down to 350°F (180°C). Pour the wine (or stock) into the bottom of the pan, being careful not to get the crackling wet.
7. Finish roasting: Continue to cook for about 50 to 60 minutes. The pork is done when the internal temperature reaches 145°F (63°C) on a meat thermometer.
8. Rest the meat: Remove the pork from the oven and transfer it to a cutting board. Let it rest uncovered for at least 15-20 minutes. This allows the juices to redistribute throughout the meat so it stays moist when you slice it.

Recipe Tips

• Dry Skin is Key: Moisture is the enemy of crispy crackling. If you have time, leave the pork uncovered in the fridge overnight to dry out the skin before roasting.
• Don’t Cover the Crackling: When resting the meat, do not cover the top with foil. If you cover it, the steam will get trapped and make your crispy crackling soft and chewy.
• Use Sea Salt: Use coarse sea salt rather than fine table salt. The larger flakes help draw out moisture and create a better crunch on the skin.
• Checking Doneness: Pork loin is a lean cut and can dry out if overcooked. Use a meat thermometer to pull it out exactly when it reaches 145°F (63°C). It will rise a few degrees more while resting.

What To Serve With Roast Pork Loin?

A classic roast needs traditional sides to balance the rich meat and salty crackling.

• Apple Sauce: The sweetness and acidity of apples cut through the fat of the pork perfectly.
• Roast Potatoes: Crisp on the outside and fluffy on the inside, roast potatoes are a staple side dish.
• Braised Red Cabbage: Gordon Ramsay often serves pork with red cabbage cooked with apple and cider vinegar for a tangy contrast.
• Gravy: Use the pan juices, onions, and wine from the roasting tray to make a flavorful gravy.
• Steamed Greens: Broccoli or green beans tossed in butter add fresh color to the plate.

How To Store Leftovers Roast Pork Loin?

• Refrigerate: Slice the leftover meat and store it in an airtight container store the crackling in a separate container lined with a paper towel to keep it crisp. It will last in the fridge for 3 to 4 days.
• Freeze: Wrap the meat slices tightly in plastic wrap and then aluminum foil freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Note that crackling does not freeze well and may lose its crunch.

Reheating Instructions

You must use a low temperature to gently warm the meat and a final blast of high heat to revive the crackling.

⚠️ Important Advice

• Avoid the Microwave: The microwave heats the meat unevenly, instantly drying out the pork and making the crackling soft and chewy.
• Use Liquid: If reheating slices, adding a spoonful of chicken broth, water, or apple juice/cider to the dish before covering with foil is crucial for retaining moisture.
• Slice Only What You Need: For the best results, only slice the pork loin you plan to eat. Reheating the loin whole preserves the interior juices much better.

FAQs

More Recipes:

• Gordon Ramsay’s Crunchy Coleslaw Recipe (Creamy & Tangy)
• Gordon Ramsay’s Crispy French Fries Recipe
• Gordon Ramsay Perfect Mashed Potatoes Recipe

Gordon Ramsay Roast Pork Loin Nutrition Facts

Serving Size: 1 slice (approx. 6 oz)

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 450mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 40

Gordon Ramsay Roast Pork Loin Recipe

Recipe by Sophie LaneCourse: Dinner, Lunch, MainCuisine: American, BritishDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

20

minutes

Calories

380

kcal

This Gordon Ramsay Roast Pork Loin recipe features tender, juicy meat and famous crispy crackling. Roasted on a bed of aromatic vegetables and seasoned with fennel and sea salt, it creates the ultimate Sunday dinner centerpieces.

Ingredients

• For the Roast:

• 1.5 kg (3.3 lb) boneless pork loin, skin on

• 2 tbsp olive oil

• 1 tbsp fennel seeds

• 1 tbsp sea salt flakes

• Fresh sage or thyme

• For the Bed:

• 2 onions, sliced

• 2 carrots, chopped

• 1/2 cup white wine or stock

Directions

• Prep the meat: Dry the pork skin thoroughly. Score the skin with a sharp knife.
• Season: Rub with oil, crushed fennel seeds, and plenty of sea salt, massaging into the scores.
• Roast High: Place pork on a bed of chopped vegetables. Roast at 425°F (220°C) for 20-25 minutes to bubble the skin.
• Roast Low: Reduce heat to 350°F (180°C). Add liquid to the pan base. Roast for 50-60 minutes until internal temp hits 145°F (63°C).
• Rest: Rest uncovered for 20 minutes before carving.