Boneless Pork Loin

Boneless Pork Loin Roasting Joint

Cut from the pork loin and expertly boned and rolled by our butchers, this joint offers tender, lean meat with clean carving and dependable flavour.

Choose rind on, prepared from British pork sides we butcher in-house, ideal for those who enjoy crisp crackling and traditional roasting.

Or select rindless, cut from carefully sourced Spanish pork loins known for their consistency, lean finish and excellent eating quality.

Ideal for oven roasting and serving in neat slices, pork loin makes an impressive yet easy centrepiece for family meals and Sunday roasts.

Hand-prepared, so weight may vary slightly.

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.