Meat is always sweeter when cooked on the bone. The pork loin is the pinnacle of porcine cuisine, the premium roasting joint, equivalent to the sirloin of beef or the rack of lamb.
The eye of the meat is sweet, delicate and lean, and should be covered with a good layer of fat and rind. The lean meat on the loin is typically very low in marbling fat, and low in saturated fat. It generally requires simple roasting with a good seasoning of salt and pepper massaged into the rind.
Allow 1 chop per person as a minimum. Roast at 180ºC for 60-65 minutes per kg. Raise the temperature of your oven to 220ºc at the end of the cooking time if the crackling needs finishing for 10-15 minutes. Always rest for 20 minutes or so before carving.
Ask the best local butcher near you – Northfield Farm of course! – to prepare your loin roasting joint to your requirements. We can score the rind in any number of patterns, and we can also create a space for stuffing the joint, or stuff it for you with one of our fantastic sausage meats.