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Rindless Loin of Pork B/R


Pork loin is an incredible cut of meat which is very flavoursome and very lean and with this joint you get the pork with the rind on perfect for that crackling which crisps up and make the most delicious accompaniment, it also keeps the pork moist whilst cooking.

How to roast a joint

Position the oven shelves so the pork joint is in the centre of the oven. Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint naturally.

When roasting pork joints, the secret is to cook the joints in the oven on a high heat to begin with for 25 minutes then to a medium heat for longer to ensure even cooking but still get that crackling.

Remember to weigh pork joints before calculating your preferred cooking time.

Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve.

To test the temperature during cooking, use a meat thermometer. There are two varieties available. One you insert in the centre of the raw joint, or at the thickest point and cook until the desired internal temperature is reached. The other is inserted into the cooked joint after roasting. This gives an instant reading.

As a quick reference temperatures should be as follows:

  • Pork – 70°C
  • Roast and cooking Time: Gas mark 4-5, 180-190°C, 350-375°F
  • 25mins per 450g (1lb) +25 mins – Internal temp approx 70°C