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Pork Loin Rolled – Skin On

£11.60 per kg

An easy carve oven roasting joint. Skin scored for crispy crackling.

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Taken from the loin of a pig, which goes along the back from its shoulder to the rump, this meat loin is rolled, making a great roast. Our Rolled Pork Loin is best cooked medium for a classic roast.

Allow the meat to come to room temperature before you cook it. For good crackling: make sure the skin is very dry before you cook it. Put the joint in the fridge, uncovered, to help it dry out. Score the skin before roasting – this allows the fat from underneath to bubble up, crisping the skin as it does so. Use a Stanley knife or a very sharp kitchen knife and, taking care not to go through to the flesh, make incisions 1cm apart. Sprinkle the skin liberally with salt just before you put it into the hot oven. If salted too far in advance it will attract moisture.Cooking time: start roasting pork at a high temperature (240°C/ fan220°C/gas 9 or as high as your oven will go) to get the heat through to the centre of the joint, and get the crackling off to a good start. After 20 minutes, reduce the temperature to 180°C/fan160°C/gas 4 and continue to roast for 25 minutes per 450g.

Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.

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