Boneless Rolled Pork Loin Roast

Boneless Rolled Pork Loin Roast – A Versatile Centrepiece
An elegant roasting joint, boneless rolled pork loin is a real crowd-pleaser. Whether pot-roasted for melt-in-the-mouth tenderness or served with crisp, golden crackling, this premium cut of dry-aged, heritage breed pork needs little introduction.

With the bone removed and expertly rolled, the variety of serving options is endless —from a classic Sunday roast with all the trimmings to a simple Italian preparation, where whole fennel seeds are rubbed into the rind with coarse sea salt and cracked black pepper before roasting to perfection.

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

For seasoning, I like to grind up coriander seeds, fennel seeds, and dried rosemary in a pestle and mortar, then add the zest of a lemon and flaked sea salt. Rub it generously all over the skin and underside before roasting. We’ve come a long way since the bad old days of grey, stiff pork, so roast to a faint pink and then rest the meat well. I’d say 60°C internal temperature is a good point to take it out.

Sounds mad, but make a good homemade mayonnaise with garlic, a few mashed anchovies, and drained tinned tuna. Classic Italian cooking — Maiale Tonnato is a wonder. Slice the pork and eat it with the tuna mayonnaise and capers — you’ll have an epiphany.

Another favourite sauce of mine would be green sauce, also known as salsa verde.

For a simple jus, once the fat has been skimmed from the roasting tray juices, add a splash of white wine or dry martini and a squeeze of lemon juice — boil it rapidly but don’t thicken with flour.

I love roast pork with a side of barbecued beans, rich with molasses.

For something surprising, try stuffed apples, just as you’d make for a pudding — filled with broken ginger biscuits, citrus zest, honey, and raisins. A joyful pairing when eaten with the pork and its juices.

And for a green accompaniment, try poached broccoli dressed with blitzed anchovies, Dijon mustard, lemon juice, fresh garlic, and butter — simply delicious."