Rolled Pork Loin

Full product description

Neatly tied for an even cook and tidy slices, our rolled pork loin is the Sunday staple made simple. Lean, tender meat wrapped in a rind-on jacket for shatteringly crisp crackling. Dry the rind, salt well, start hot for blistering crackle, then roast gently until the centre is juicy and blushing. Carves like a dream and tastes like a proper roast should.

Why you’ll love it

• Rolled & tied for reliable roasting and easy carving

• Rind on for next-level crackling

• Lean, tender loin with clean, sweet pork flavour

• Oven or BBQ/rotisserie friendly

Cut details

• From the pork loin, boneless, rind on, neatly rolled and tied

• Trimmed by our butchers; string on for cooking, off for carving

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

How to cook (quick guide)

For crackling (prep):

1. Unwrap, pat the rind very dry; leave uncovered in the fridge 4–24 hrs.

2. Before roasting, rub rind generously with salt (a touch of oil optional).

Roast method:

1. Preheat 230°C (fan 210°C) and roast 20–30 mins to blister the rind.

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

3. Rest 20–30 mins, remove string, then carve. If crackling needs extra snap, separate and grill 1–3 mins (watch closely).

BBQ/rotisserie:

• Sear over high heat, then cook indirect at 170–180°C to target temp; rest well before carving.

Serving ideas

• Apple sauce & pan gravy with roast potatoes and greens

• Garlic–rosemary–lemon rubbed under the fat cap

• Mustard & honey glaze for the final 15 mins

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

Storage & handling

• Keep refrigerated below 5°C

• Cook within 1 day of opening

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

• Do not refreeze once defrosted

FAQs

How do I guarantee great crackling?
Dry rind, deep scoring (if not pre-scored), plenty of salt and a hot start. Finish under the grill if needed.

Why pull at 63–65°C?
That’s the sweet spot for juicy, slightly blushing slices once rested.

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

Does the string stay on?
Yes—cook with string on to keep the shape; remove after resting before carving.