Orchard Pork Loin Joint

A pork loin Joint is the ultimate choice for roasting. It's the go-to for succulent flavor and sensational crackling.

It's made even more irresistible with our optional Sage & Onion stuffing.

Supplied Boneless 

How to cook pork loin 

Classic, easy recipe to create the perfect succulent roast pork with crunchy crackling. The key is in the salt!

1. Place your loin of pork in a large roasting tin. Pat the skin with kitchen roll and ensure it is completely dry. Rub 1 tablespoon of sea salt into the skin. Cover and leave at room temperature for 30 minutes.
2. Pre-heat the oven to 220°C (fan)/475°F/gas mark 9.
3. After 30 minutes pat the skin again with kitchen roll to dry. Rub in the remaining ½ tablespoon of salt.
4. Place the pork in the pre-heated oven and roast for 45 minutes.
5. After 45 minutes turn the oven down to 160°C (fan)/350°F/gas mark 4 and roast for a further 1 hour.
6. Remove from the oven, check that any juices are running clear and allow to rest for at least 10 minutes before carving.

Chef’s Tip
Drying and salting is a key step to ensure you get a crisp crackling. Ensuring your meat is at room temperature before roasting helps to make sure your meat cooks evenly.

General guide to pork loin joint cooking times – this is a guide only and for best results use a meat thermometer.
45 minutes at 220°C (fan)/475°F/gas mark 9 then 20 minutes per 500g at 160°C (fan)/350°F/gas mark 4.