Our West Country outdoor-reared boneless loin of pork roasting joint is a premium cut, offering lean, tender meat and the irresistible crunch of golden crackling. Sourced from pigs raised outdoors in the lush pastures of the West Country, this joint reflects the finest in sustainable farming and exceptional quality.

Boneless for easy carving, this loin of pork is a versatile choice, delivering a succulent roast that’s ideal for family meals or special occasions. The natural layer of fat ensures the meat stays moist and flavourful while developing a beautifully crispy crackling when roasted to perfection.

Simply score the skin, rub with salt, and roast for a traditional result that’s sure to impress. Pair with classic accompaniments like roasted potatoes, seasonal vegetables, and apple sauce, or experiment with a honey-mustard glaze or a cider and herb marinade for added flair.

Whether it’s a Sunday roast, festive gathering, or a midweek treat, our West Country outdoor-reared boneless loin of pork roasting joint is a reliable and delicious choice. Celebrate the heritage and taste of sustainably reared pork with this versatile, crowd-pleasing cut.

Herb-Crusted West Country Outdoor Reared Boneless Loin of Pork Roasting Joint with Crispy Crackling

The West Country Outdoor Reared Boneless Loin of Pork Roasting Joint is a versatile and flavorful cut, perfect for creating a juicy roast with irresistibly crispy crackling. This recipe uses fresh herbs and simple seasonings to enhance the natural flavor of the pork.

Ingredients

• 2–2.5kg West Country Outdoor Reared Boneless Loin of Pork
• 2 tbsp olive oil
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 tsp fennel seeds (optional, for extra flavor)

For the Herb Crust (Optional for the Meat Side):

• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 2 garlic cloves, minced
• Zest of 1 lemon
• 1 tbsp olive oil

For the Base:

• 2 onions, quartered
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 250ml chicken or vegetable stock
• 250ml dry cider or white wine (optional)

Method

1. Prepare the Pork

1. Preheat your oven to 220°C (200°C fan).
2. Pat the pork dry with paper towels. For the best crackling, the skin must be dry.
3. Score the skin in a crisscross pattern or parallel lines, about 1cm apart, using a sharp knife. Avoid cutting into the meat.
4. Rub the olive oil over the skin and sprinkle generously with sea salt, black pepper, and fennel seeds (if using).

2. Prepare the Roasting Tray

1. Place the onions, carrots, and celery in the bottom of a large roasting tray.
2. Pour the stock and cider (if using) into the tray to keep the meat moist and create flavorful juices.

3. Optional Herb Crust

1. If using, mix rosemary, thyme, garlic, lemon zest, and olive oil in a bowl.
2. Rub the herb mixture over the meat side of the pork loin, leaving the skin untouched for crackling.

4. Roast the Pork

1. Place the pork on top of the vegetables in the roasting tray, skin-side up.
2. Roast at 220°C (200°C fan) for 30 minutes to create crispy crackling.
3. Lower the oven temperature to 180°C (160°C fan) and continue roasting for approximately 25 minutes per 500g, or until the internal temperature reaches 63°C.
4. If the crackling needs more crisping, increase the oven temperature back to 220°C for the last 10–15 minutes.

5. Rest the Pork

1. Remove the pork from the oven and transfer it to a carving board. Cover loosely with foil and let it rest for 20 minutes.
2. Strain the juices from the roasting tray into a saucepan, discarding the vegetables.

6. Make the Gravy

1. Skim off any excess fat from the strained juices.
2. Simmer the juices over medium heat until slightly reduced. For thicker gravy, whisk in a teaspoon of cornflour mixed with a little water.
3. Season with salt and pepper to taste.

7. Carve and Serve

1. Slice the pork into thick slices, ensuring each serving includes a portion of crispy crackling.
2. Serve with gravy, roasted potatoes, and seasonal vegetables such as honey-glazed parsnips, buttered green beans, or red cabbage.

Chef’s Tips

• For extra-crispy crackling, leave the pork uncovered in the fridge overnight before roasting to dry out the skin.
• Pair the roast with apple sauce or spiced apple chutney for a sweet contrast.

This recipe ensures your West Country Outdoor Reared Boneless Loin of Pork Roasting Joint delivers juicy, tender meat and perfectly crunchy crackling, making it a star of any roast dinner. Enjoy!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days