Pork Loin Rolled

Pork Loin Boned Out & Rolled – Premium Free-Range Roast

Our Pork Loin Boned Out & Rolled is the pinnacle of porcine cuisine – a premium roasting joint that rivals the sirloin of beef or the rack of lamb. Carefully prepared by our expert butchers at Northfield Farm, this joint offers a perfect balance of tenderness, flavour, and presentation for family dinners, Sunday roasts, or special occasions.

The eye of the meat is sweet, lean, and delicate, topped with a generous layer of fat and rind that ensures crispy, mouthwatering crackling. Naturally low in marbling and saturated fat, this loin joint is ideal for simple, traditional roasting.

Cooking Instructions

Oven-Roasted Pork Loin Boned Out & Rolled

1. Preheat your oven to 180°C (fan 160°C / gas mark 4).
2. Score the rind and rub generously with olive oil, sea salt, black pepper, and optional fresh herbs such as rosemary or thyme.
3. Place the joint in a roasting tin fat side up. Roast for 60-65 minutes per kg.
4. To finish the crackling, increase the oven temperature to 220°C for the last 10-15 minutes.
5. Allow the meat to rest for 20 minutes before carving to ensure maximum juiciness.

Serving Suggestions & Pairings

• Perfect alongside roasted root vegetables, creamy mash, and a rich gravy.
• For a festive touch, ask us to stuff your boned and rolled loin with our award-winning sausage meat.
• Complement this dish with our pork belly or French trimmed rack of pork for a full roast pork feast.

Why Choose Northfield Farm

• Raised outdoors on lush pastures for superior flavour and tenderness.
• Boned, rolled, and ready to roast – easier to carve for any gathering.
• Expertly prepared to your requirements, with optional stuffing or scored rind.
• Available for online order with nationwide delivery, or collection from Borough Market, Our local markets or our Rutland farm shop.