Pork Loin Joint

Full product description

A proper roast-night classic. Our pork loin joint delivers juicy slices and shatteringly crisp crackling with minimal faff. Typically boneless and neatly tied, it cooks evenly and carves like a dream. Dry the rind, salt well, start hot for a blistering crackle, then roast gently until the centre is blushing and succulent. Serve with apple sauce, pan gravy and plenty of roasties.

Why you’ll love it

• Evenly rolled for reliable roasting and easy carving

• Rind on for next-level crackling

• Lean, tender loin with clean, sweet pork flavour

• Oven and BBQ/rotisserie friendly

Cut details

• From the pork loin, usually boneless, rind on, tied/rolled

• Some batches may be bone-in—ask if you have a preference

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

For crackling:

1. Unwrap, pat rind very dry; score if not already. Leave uncovered in the fridge 4–24 hrs to dry.

2. Rub with salt (and a little oil if you like) just before roasting.

Roast method:

1. Preheat to 230°C (fan 210°C).

2. Roast 20–30 mins to puff and colour the crackling.

3. Reduce to 170–180°C (fan 150–160°C) and continue 25–30 mins per 500g, or until the centre reaches 63–65°C (juicy) or 70°C+ (well done).

4. Rest 20–30 mins before carving. If the crackling needs more, pop just the rind under a hot grill for 1–3 mins (watch closely).

BBQ/rotisserie: Sear over high heat, then cook indirect at 170–180°C to target temp; rest well.

Serving ideas

• Classic: apple sauce, sage & onion, pan gravy and roast potatoes

• Herb crust: rosemary, garlic and lemon zest rubbed under the fat cap

• Mustard & honey glaze for the last 15 minutes

• Leftovers: pork rolls with stuffing and crackling, or sliced into noodle soups

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

How do I guarantee crackling?
Dry rind, deep scoring, plenty of salt and a hot start. Finish under the grill if needed.

What internal temperature should I aim for?
Pull at 63–65°C for juicy, slightly blushing slices; rest well. Go higher if you prefer well done.

Bone-in or boneless?
Boneless carves easily; bone-in adds flavour and theatre. Both roast beautifully.

Can I brine it?
A simple dry brine (salt the meat 12–24 hrs ahead, uncovered in the fridge) boosts seasoning and juiciness.