Food Network
Home> Recipes> Pork>
Pork Loin and Crackling with Hassel Back Potatoes Recipe

Pork Loin and Crackling with Hassel Back Potatoes

Recipe courtesy The Cookworks, 2003

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 8

Showing 1-8 of 8

Sort by:

Newest

  • on April 15, 2013

    Flag

    One of the best pork roasts of all time. I frequently use a boneless shoulder as I can get a really good fat cap on it. Potatoes are exquisite. Our son-in-law is always ready for another meal of this wonderful recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 31, 2010

    Flag

    The very first time I prepared this recipe it became my favorite for pork loin. My family loves the tender, juicy texture of the meat and the magnificent flavor. I reallly miss the Cookworks show. Every recipe I tried from this show was a winner. Thanks Cookworks!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 13, 2007

    Flag

    I used a "normal" skinless boneless center cut and it still turned out great minus the crackling. We also used hard apple cider. delicious! The potatoes are my favorite

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 06, 2006

    Flag

    I loved this recipe. I did change one thing and brined the pork loin for about 3 hours in a brine of 4c. water and 1/4 c. kosher salt. All it did was make the pork that much juicier. (Hard to find a loin with a thick fat cap anymore, though. Probably have better luck at a butcher shop than a grocery store.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 22, 2006

    Flag

    great recipe, full of flavor, super moist and fairly easy and hands of after initial prep. fabulous!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 01, 2005

    Flag

    Where can I get this cut of meat the recipe calls? I have never seen one in grocery store before. Any suggestions?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 13, 2004

    Flag

    Tried many pork loin recipes and weren't happy with any of them. This one was fantastic.

    A little smokey in the oven... but pulled it off without a hitch. The chutney smells exactly like german potato salad.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 25, 2004

    Flag

    The chutney makes this receipe. The potatoes are nice and Pork Loins are always good. But, everyone love the chutney.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.