Boneless Pork Loin

Boneless pork loin joint, cut, boned and rolled from the loin of local British pigs*. A tasty and tender joint, that's a real show stopper on the table. Super easy to carve. Choose to have your joint rindless or rind on for those of us who that love a delicious bit of crackling. 

*Please note; Although we try to keep as much of our range as British as possible, rindless joints will usually be cut from Spanish pork loins.

How to Cook Boneless Pork Loin

Remove from packaging and rest at room temperature for 10 minutes before roasting. Season with salt and pepper, or your choice of dry rub/herbs, and place in a deep roasting tin, or casserole dish, and oven roast at 230°C / Fan 210°C/ Gas 8 in the centre of a preheated oven for 30 minutes. Reduce the oven temperature to 180°C/Fan 160°C/Gas 4 and cook for 30 mins per 500g. Allow meat to rest for 10 minutes before serving. Check food is piping hot throughout before serving.

What to do with Boneless Pork Loin

Dry the rind with kitchen towel, before rubbing with a generous amount of sea salt, to get that perfect crackling.

Store at 4°C. Once opened keep refrigerated and use within 24 hours. This product is delivered fresh so is suitable for home freezing. Freeze in your desired portions on day of delivery and defrost thoroughly in a refrigerator before use. Once defrosted do not refreeze.