A no-fuss Sunday centrepiece: juicy rolled pork loin roasted for golden, crunchy crackling, served with goose-fat roasties and rich Pork Gravy. Optional stuffing balls, pigs-in-blankets and a quick honey-apple glaze.
Prep: 15 mins | Cook: 90 mins
Medium
Serves 6
Ingredients
1.6–2kg Rolled Loin of Pork (rind well scored)
1–2 tbsp fine sea salt (for crackling)
1 tsp black pepper
1–2 tbsp vegetable oil (or 1 tbsp Goose Fat)
1.2kg floury potatoes, peeled and chunked
2–3 tbsp Goose Fat (for potatoes)
1 jar Pork Gravy (gluten free), warmed to serve
(Optional, swap/extra) 1 jar Onion Gravy (gluten free)
(Optional glaze) 3 tbsp Pure Apple Juice + 1 tbsp Local Kent Honey
(Optional tool) Butchers String (if re-tying the joint)
Method
Heat the oven to 230°C (fan 210°C). Pat the pork dry. Rub a little oil over the rind, sprinkle sea salt into the scored lines and season the meat side with pepper. If needed, tie neatly with Butchers String.
Place the pork on a rack in a roasting tin, rind-side up. Roast for 20 minutes to start the crackling.
Parboil the potatoes in salted water for 8–10 minutes, drain and steam-dry. Toss with Goose Fat and a pinch of salt.
Reduce the oven to 170°C (fan 150°C). Return the pork and add the potatoes on a hot tray. Roast for 50–60 minutes until the centre of the pork reads 63–65°C (it will rise to 65–68°C while resting). Turn the potatoes halfway.
Optional extras: mix Traditional Sausage Stuffing Mix with Pork Sausage Meat, form balls and roast for 25–30 minutes; wrap Chipolatas with Unsmoked Streaky Bacon and roast for 25–30 minutes.
Rest the pork on a board, loosely covered with foil, for 20 minutes. If the crackling needs more crunch, remove the rind and return it to a hot oven for 5–8 minutes.
Warm Pork Gravy (or Onion Gravy). For a quick finishing glaze, warm Pure Apple Juice with Local Kent Honey and brush lightly over the sliced pork. Serve with goose-fat roasties, stuffing balls, pigs-in-blankets and plenty of gravy.
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FAQs
Here we have a number of the most commonly asked questions about us. If you have a query and it is not answered here please contact us directly.
Do you deliver abroad?
At the moment we can only deliver to mainland UK destinations.
When can I get my order?
Subject to demand, we generally deliver your order on any day that suits you, from Tuesday to Saturday inclusive. When demand is high and at Christmas, the earliest delivery date available is usually no more than three working days from the date you place your order, but we can often deliver next working day. DPD will provide you with a 1hr time slot on the day of your delivery.
I have a promotional code - how do I use it?
You can enter the offer code at the basket stage. If you have any problems, please call and speak to a member of the team on 01732 354733.
How long can I keep my items frozen?
When your produce arrives, check them against your invoice and then freeze immediately. As a rough guide: beef, pork, lamb and sausage products can keep in the freezer for up to 1 year from the date of cut, and bacon approximately 6 months.
Cardboard packaging - can I recycle it?
Yes. This protects your goods during transit and can be recycled with your household cardboard.
Do you do gift vouchers?
Gift vouchers can be purchased both online (digital) and in store. They are available in a number of different denominations.
What is the best way to store my order?
Keep your fresh meat in it's original vacuum packaging. This is ideal for storage in either your fridge or freezer. Fridges should be set at 5 degrees celsius or less and freezers -18 degrees celsius or less. Your order should be refrigerated as quickly as possible.
Can I de-frost my meat quickly?
Allow plenty of time to de-frost your meat. It is better to de-frost in your fridge. Allow 24hrs for small cuts and up to 10hrs per 500g for larger joints. De-frosting in the fridge slowly helps retain the natural moisture and freshness of the meat. Never de-frost or keep meat in a warm environment - this can lead to a risk of food poisoning.
My meat appears darker than expected?
Dry aged, grass fed and free range meat matured in the traditional Butchers' way can have a darker appearance than processed, quick-cut supermarket meat. This is call 'bloom' and is not a defect of the product, but is in fact often beneficial.
There was a slight odour when I opening my vacuum packs?
There can be a slight natural odor when opening a vacuum packed product. After about 20 minutes of exposure to the air the product can change colour and the natural odor fades. This process is quite normal.
