Pork Loin, Boned & Rolled
Pork loin is the perfect choice for those who enjoy crackling but like their meat clean, with a rich layer of fat wrapped around lean muscle. The loin offers a wonderful combination that is enjoyed by all, with those who enjoy fat being able to dig in for seconds or even thirds of that crackly crackling - it’s snap tantalising diners for just one more bite.
Chef’s Tip: take care of the crackling first. Rub a little quality rapeseed oil and some flakes of sea salt over the skin before placing your pork loin into a smoking hot oven until the skin puffs and the fat beneath begins to render into the bottom of the tray. Once suitably crackly, turn the oven down and continue roasting the joint until the juices run clear.
Weight: 2kg
Pork loin is the perfect choice for those who enjoy crackling but like their meat clean, with a rich layer of fat wrapped around lean muscle. The loin offers a wonderful combination that is enjoyed by all, with those who enjoy fat being able to dig in for seconds or even thirds of that crackly crackling - it’s snap tantalising diners for just one more bite.
Chef’s Tip: take care of the crackling first. Rub a little quality rapeseed oil and some flakes of sea salt over the skin before placing your pork loin into a smoking hot oven until the skin puffs and the fat beneath begins to render into the bottom of the tray. Once suitably crackly, turn the oven down and continue roasting the joint until the juices run clear.
Weight: 2kg
Pork loin is the perfect choice for those who enjoy crackling but like their meat clean, with a rich layer of fat wrapped around lean muscle. The loin offers a wonderful combination that is enjoyed by all, with those who enjoy fat being able to dig in for seconds or even thirds of that crackly crackling - it’s snap tantalising diners for just one more bite.
Chef’s Tip: take care of the crackling first. Rub a little quality rapeseed oil and some flakes of sea salt over the skin before placing your pork loin into a smoking hot oven until the skin puffs and the fat beneath begins to render into the bottom of the tray. Once suitably crackly, turn the oven down and continue roasting the joint until the juices run clear.
Weight: 2kg