Description

Description
Prepared from Blanchard’s Outdoor Bred Hampshire breed pork, this rolled pork loin is a premium roasting joint, tied with the rind on for superb crackling.

Lean, tender and easy to carve, it makes an excellent choice for a classic Sunday roast.

Available in 1kg, 2kg, or 3kg joints.

Cooking Guide

• Remove from the fridge 30–40 minutes before cooking.

• Preheat oven to 220°C (200°C fan).

• Score the rind if not already done, pat dry, and rub generously with sea salt.

• Place the joint rind-side up in a roasting tin.

• Roast at high heat for 20 minutes to start the crackling, then reduce oven to 180°C (160°C fan).

• Continue to cook for 30 minutes per 500g, until the pork reaches an internal temperature of 70°C.

• Rest, loosely covered, for at least 20 minutes before carving.

Serving Suggestion
Serve with roast potatoes cooked in pork fat, seasonal greens, and apple sauce.

Recipe Idea: Honey Roast Parsnips
Ingredients

• 500g parsnips, peeled and halved lengthways

• 2 tbsp honey

• 2 tbsp olive oil

• 1 TSP fresh thyme leaves (optional)

• Sea salt & black pepper

Method

1. Preheat oven to 200°C (180°C fan).

2. Toss parsnips with oil, honey, thyme, salt and pepper.

3. Spread on a roasting tray in a single layer.

4. Roast for 30–35 minutes, turning once, until golden and caramelised.

Perfect alongside your pork loin for a classic Sunday plate.