FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Discover the taste of North Yorkshire’s finest Pork Loin Roast, sourced directly from local farmers. Our succulent pork loin is a testament to the region’s dedication to quality, promising a flavourful and unforgettable roast dinner or BBQ. Tasty, tender, and perfect for any occasion, it’s a delicious addition to your table.
There’s very little waste from this joint. If there’s any left it makes wonderful pork sandwiches the following day.
Price range: £21.88 through £56.88
It’s a tender and lean portion of the pig, located along the back, running from the shoulder to the hip.
Here are some key features and information about a loin of pork roast:
Cut and Location: The pork loin roast is cut from the top of the pig’s ribcage, running along the spine. It extends from the shoulder (closer to the front of the pig) to the hip (closer to the hind leg).
Lean and Tender: The loin of pork is one of the leanest and most tender cuts of pork available. It has less fat marbling compared to other cuts, which makes it a popular choice for those looking for a healthier option.
Bone-In or Boneless: Pork loin roasts are available in both bone-in and boneless forms. Bone-in roasts can have extra flavour and are often referred to as “pork loin with ribs.”
Versatile: Pork loin roast is a versatile cut that can be prepared in various ways, including roasting, grilling, or pan-searing. It is often seasoned with herbs and spices or marinated to enhance its flavour.
Cooking Methods: Roasting is a common cooking method for pork loin roast. It is often roasted at a moderate temperature (around 175°C) until it reaches an internal temperature of 63°C for medium-rare to 71°C for medium. This ensures the meat remains tender and juicy.
READ HOW TO COOK PORK LOIN ROAST
Seasoning and flavour: Pork loin roast pairs well with a wide range of seasonings and flavourings, including garlic, rosemary, thyme, sage, mustard, and various spice rubs. It can be dressed up with sweet or savoury sauces like apple sauce, honey mustard glaze, or cranberry sauce.
Serving: Sliced pork loin roast makes an excellent centrepiece for holiday dinners or special occasions. It can be served with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
Leftovers: Leftover pork loin roast can be used in sandwiches, salads, or other recipes. It retains its tenderness even when reheated.
Overall, the loin of pork roast is a versatile and delicious cut that is favoured for its tenderness and mild flavour. It’s a great choice for various occasions and can be prepared in numerous ways to suit different tastes and preferences.
Christopher Horodyski (verified owner) –
I have been struggling for ages to get some decent crackling – success at last !!! Very very tasty and a seal of approval from an old very critical Yorkshire friend. Perfect
Charlie Arthur (verified owner) –
We hadn’t cooked roast pork for years, but this joint never fails to impress. Moist with great crackling.
Matthew Bending (verified owner) –
Lovely to have quality meat that looks and tastes amazing!
Bill Kruse (verified owner) –
I make mine into steaks, let them settle at room temperature then bake them under onion/garlic salts in a Remoska & gently dunk in olive oil after. Beautiful!
alan smith (verified owner) –
Sanchia Philipps (verified owner) –
very tender and tasty and really good crackling, we all thoroughly enjoyed this
Sue Connelly (verified owner) –
Nigel Ogden (verified owner) –
Geoffrey Walton (verified owner) –
Proper meat. Buy it.
Elizabeth Patt (verified owner) –
Rosemarie Lander (verified owner) –
Nick Goodliffe (verified owner) –
For a loin, that was far too chewey, The leftovers will go to a curry rather than sandwiches.
Katherine Mitchell (verified owner) –
steven harris (verified owner) –
Really tasty meat and a generous helping too delivered in a speedy efficient manor
Louise Lunn (verified owner) –