Pork Loin Boneless Roast Plain/Seasoned

Our Succulent Pork Loin has been deboned and expertly rolled to create a memorable Christmas essential that even those fussiest of eaters will enjoy. Take this Roast to the next level by adding one of our gourmet Stuffing options and we will hand roll your Pork Loin Roast for you!

Gourmet Stuffing options:

Plain
Fig & Pistachio seasoning
Cranberry, Apple & Pistachio seasoning
Traditional Sage and Onion seasoning
Gluten free Apple, Sage & Rosemary seasoning

We exclusively source our Pork from Rivalea Australia Farms based in the Riverina of regional NSW as they are World renowned for their Animal Welfare. Rivalea are consistently environmentally sustainable in their production and therefore provide the highest Quality Pork.

Cooking Instructions:

1. Remove your roast from the packaging and pat dry with paper towel. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.  This process further dries the rind and aids the crackling process.
2. When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
3. Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
4. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.  If the roast is over 2kg, take 10 minutes off this initial crackling time.
5. Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
6. Once cooked, let the roast rest for 10 minutes before slicing.