Pork loin joints come from the area of the pig between the shoulder and the beginning of the leg. P​ork loin is a classic roasting joint, delicious as part of a traditional Sunday roast with apple sauce.


The loin can either be cooked in one piece with the bone, or deboned, stuffed and rolled up to make a fantastically juicy roast, like this pork loin with a great herby stuffing or pear roasted pork loin joint.


You can keep the skin on and crisp it up to get lovely crackling, or remove the skin and marinate the whole loin.



Cook for 30 minutes at 220C /gas7/fan 200C with , then reduce to 180C/Gas 4/fan 160C for the remaining time. Calculate total cooking time for 35 minutes per 500g, plus 35 minutes.

For best results, be sure to rest the meat before carving.


£6.55 Per KG