If you’re catering for a large group of family or friends, we’d recommend choosing a delicious large roasting joint to serve up. Pork loins are a fantastic, and often underrated, cut of pork, however, it is a great choice for slow roasting. Our master butchers have expertly prepared each Pork Loin to ensure balanced fat coverage, which ultimately delivers a culmination of exquisite flavours and unique texture.
If you’re looking for more quality pork products, browse our range of sausages, bacon, pork ribs, and roasting joints. For unique pork cuts perfect for impressing guests, browse our range of Iberico pork. Iberian pork is the world's most distinguished brand of pork. Heralding from the Iberian Peninsula, this vast landscape is rich with acorns which form a large part of the animals' diet, resulting in unparalleled marbling and incredible nutty flavours.
For maximum flavour from your pork loin, you should season well with your own blend of herbs and spices. In slow-cooked pork recipes, we toast a mix of paprika, onion and garlic powder, mustard seeds, fennel, sea salt and freshly ground black pepper. After toasting, crush the spices using a blender or pestle and mortar before rubbing on your pork and leaving it to marinate overnight.
If you prefer a sticky glaze over your pork loin, combine soy sauce, honey, mustard, olive oil and garlic and brush over the pork before adding it to the oven. Try using this glaze over your vegetables before roasting too!
Start by seasoning your meat with herbs, spices, as well as salt and pepper. To seal in the pork’s juices and create a gorgeous golden crust, sear your pork loin in a hot pan on all sides. Preheat your oven to 220ºC and cook your pork loin for 25-30 minutes, or until the internal temperature of the joint reaches 63°C.
To ensure your meat remains succulent and isn’t overcooked, we would recommend measuring the internal temperature with a meat thermometer, which can also be ordered online from Tom Hixson.
The pork loin runs along the back of the pig, from the shoulder to the rump, between the fat and the ribs. As the loin is the laziest muscle, the cut is lean with optimum tenderness. Loin pork chops and back bacon are usually cut from the pork loin.
Pork tenderloin, sometimes known as pork fillet, is an entirely different cut of beef to pork loin. Loin is wide, with a large fat cap running over the top of the joint. Pork tenderloin on the other hand is narrow and long, dark red in colour, with very little fat coverage. Where the tenderloin comes from is the same muscle that is known as a filet mignon on a cow.
