Organic Pork Loin Joint Boned & Rolled

Looking for the porky equivalent of a beef sirloin? Look no further. Our organic pork loin is a roasting joint for real roast lovers. The 'eye' of the loin melts slowly during cooking to keep the meat moist and tender.

Expertly butchered and carefully trimmed by our traditional butchers, the joint is neatly tied and scored for easy carving and, most importantly, fantastic crackling!

Good To Know 

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritional values per 100g: 

Calories: 180 kcal / 750 kJ
Fat: 11g
(of which Saturates 4g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 21g
Salt: 0.1g

Serving Suggestions

• 1.2kg Pork Loin Joint: Serves 4-5 people.
• 2.4kg Pork Loin Joint: Serves 8-10 people.

How To Store

Our Pork Loin Joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend: 

Herb-Roasted Pork Loin Joint Recipe

Ingredients:

• For the Pork Loin:

  • 1.2 kg or 2.4 kg pork loin joint, boneless or bone-in
  • Salt and freshly ground black pepper, to taste

• For the Herb Rub:

  • 3 tablespoons olive oil (for 1.2 kg) or 6 tablespoons (for 2.4 kg)
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried)
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika (or regular paprika)

Instructions:

1. Prepare the Pork Loin:

• Preheat the Oven: Preheat your oven to 220°C (430°F).
• Prepare the Joint: Pat the pork loin dry with paper towels. This will help with browning.

2. Make the Herb Rub:

• Combine Ingredients: In a bowl, mix together the olive oil, rosemary, thyme, minced garlic, Dijon mustard, smoked paprika, salt, and pepper until well combined.

3. Season the Pork Loin:

• Apply the Rub: Rub the herb mixture all over the pork loin, ensuring it’s well coated on all sides. If you have time, let it marinate in the refrigerator for 30 minutes to an hour (optional but recommended).

4. Roast the Pork Loin:

• Prepare a Roasting Pan: Place the pork loin in a roasting pan, fat side up. This allows the fat to baste the meat as it cooks.
• Initial High Heat: Roast the pork loin in the preheated oven for 20-30 minutes to develop a nice brown crust.

5. Lower the Temperature:

• Reduce Oven Temperature: After the initial roasting, lower the oven temperature to 180°C (350°F).
• Cooking Time:
  • For 1.2 kg: Roast for an additional 45 minutes to 1 hour.
  • For 2.4 kg: Roast for about 1.5 to 2 hours. Use a meat thermometer to check the internal temperature; it should reach 65°C to 70°C (145°F to 160°F) for medium doneness.

6. Rest the Pork Loin:

• Remove from Oven: Once cooked, remove the pork loin from the oven and cover it loosely with aluminium foil.
• Rest: Allow the pork to rest for about 10-15 minutes. This helps the juices redistribute and keeps the meat moist.

7. Serve:

• Slice and Enjoy: Slice the pork loin into thick medallions. Serve with your favourite sides, such as roasted vegetables, potatoes, or a fresh salad.