Pork Loin Boned & Rolled

Pork loin is the ideal cut for those who love crackling but prefer their meat lean, with a generous fat cap surrounding tender muscle. This cut offers a perfect balance, satisfying both those who crave the rich, crispy crackling and those who prefer the clean, tender meat beneath. 

George's Tip: Start with the crackling. Lightly rub some high-quality rapeseed oil and sea salt flakes over the skin, then place the pork loin in a blazing hot oven. Let the skin puff up and the fat begin to render into the tray. Once the crackling is perfectly crispy, lower the temperature and continue roasting the pork until the juices run clear.