Free-Range Pork Loin on the Bone – The Premium Roasting Joint There’s a reason why meat tastes sweeter when cooked on the bone. Our Pork Loin on the Bone is the pinnacle of porcine cuisine, the ultimate roasting joint, equivalent to the sirloin of beef or the rack of lamb. Perfect for Sunday roasts, festive feasts, or any occasion where flavour and presentation matter. The eye of the loin is lean, delicate, and tender, while the layer of fat and rind provides succulence and a beautiful crackling when roasted. Because the loin itself is low in marbling and saturated fat, it benefits from simple, high-quality seasoning – a generous rub of sea salt and freshly cracked black pepper is all it needs. This joint is versatile: ask our expert butchers at Northfield Farm to chine it for you, score the rind in a pattern of your choice, or create a pocket for stuffing with our delicious free-range sausage meat. Cooking Instructions Classic Roast Preheat oven: 180°C (fan 160°C / gas mark 4). Prepare the joint: Rub salt and pepper into the rind and fat. Optional: insert a stuffing mix of herbs or sausage meat. Roasting: Place the pork loin in a roasting tray and cook for 60–65 minutes per kilogram. Finish the crackling: Increase oven temperature to 220°C for 10–15 minutes at the end of cooking if the crackling needs crisping. Resting: Remove from oven, cover loosely with foil, and allow to rest for 20 minutes before carving. This ensures maximum juiciness. Serving Suggestions Serve alongside roast potatoes, seasonal vegetables, and gravy made from the roasting juices. Pair with pork belly or rolled pork shoulder for a full pork-themed feast. Why Choose Northfield Farm Pork Loin on the Bone? Free-range, outdoor-bred pigs for exceptional flavour. Lean, tender meat with a natural fat layer for succulence. Perfect for roasting, stuffing, or sharing at festive occasions. Prefer a boneless version? Pork Loin Rolled. Available for delivery, click-and-collect, or at our Borough Market and Rutland Farm shop locations.
