Preparation Steps

• Preheat your oven to 400°F (200°C).
• Pat the pork loin dry with paper towels. This helps to achieve a crispy crackling.
• In a small bowl, mix together olive oil, salt, black pepper, garlic powder, onion powder, rosemary, and thyme.
• Rub the spice mixture all over the pork loin, ensuring it's evenly coated.
• If using, toss the potatoes and carrots with a little olive oil, salt, and pepper and place them in the bottom of a roasting pan.
• Place the pork loin, fat-side up, on top of the vegetables (or directly in the roasting pan if not using vegetables).
• Roast for 20 minutes at 400°F (200°C).
• Reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 25-30 minutes per pound, or until an internal thermometer registers 145°F (63°C) in the thickest part of the roast.
• For the last 15-20 minutes of cooking, you can increase the oven temperature back to 400°F (200°C) to help crisp up the crackling, watching carefully to prevent burning.
• Once cooked, remove the pork roast from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and moist roast.
• Serve the pork roast with the roasted vegetables (if used) and your favorite gravy.