Loin of Pork Roast

An elegant roasting joint, pork* loin joints is a real crowd-pleaser. Pot-roasted or served with crisp crackling, this roast loin of pork needs little introduction. Bone out and rolled, the variety of serving options are endless, from a classic Sunday feast to a simple Italian preparation with whole fennel seeds rubbed into the rind with coarse sea salt and cracked black pepper.

Chef Valentine Warner inspires:
"Probably for many a favourite Sunday roast and Swaledale’s pigs will deliver a fabulous crackling, so well-fatted are they. When making incisions through the rind I cut a lot more of them than a half-hearted Stanley knifing you’ll get over most butcher’s counters. Probably with a spacing as tight as half a centimetre they should be carefully cut all the way across the rind. Boil a full kettle of water and then pour it slowly all over the rind. Pat it dry and then apply your seasoning. Such a scalding opens up the pores in the skin and will result in a really good bubbly crackling.

For the seasoning I like to grind up coriander seeds, fennel seeds and dried rosemary in a pestle and mortar, add the zest of a lemon into this and then your flaked sea salt. Rub it all over the skin and underside and roast. We’ve come along way since the bad old days of grey stiff pork meat so roast in order to achieve a faint pink and then rest the meat well. I’d say 60°C would be a good internal temperature at which to take it out.

Sounds mad but make a good homemade mayonnaise with garlic, a few mashed up anchovies and a tin of drained tuna meat. Classic Italian cooking and Maiale Tonnato is a wonder. Slice the pork and eat with the tuna mayonnaise plus some capers. You will have an epiphany.

Another favourite sauce would be salsa verde.

To make a nice jus and once the fat has been skimmed off the juices in the roasting tray, simply add a little white wine or dry martini and lemon juice and then rapidly boil down a bit but don’t thicken with flour.

I do love roast pork with the accompaniment of barbecued beans containing a lot of molasses.

Stuffed apples as you’d make for a pudding, filled with broken ginger biscuits, citrus zest, honey and raisins can be a surprising joy when eaten with the pork and its juices.

Poached broccoli dressed with blitzed anchovies, Dijon mustard, lemon juice, fresh garlic and butter is delicious."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Loin of pork roast is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.