Loin of Pork Joint
A showstopper cut, beautifully prepared. Our loin of pork joint arrives lattice topped and ready for the oven — a classic British roast elevated with a little care and craft from our butchers.
Serve alongside sweet baked apples, sliced red onion, and the gentle warmth of pink peppercorns, finished with a rich herb & butter sauce that brings everything together. Round it off with fresh country vegetables and golden parmentier potatoes for a meal that's as impressive as it is satisfying.
Sourced from outdoor-reared British pork and hand-prepared to order at Staffordshire Meats. Available in 1kg and 2kg joints.
- Lattice-topped loin joint, hand-prepared by our butchers
- Outdoor-reared British pork
- Perfect with baked apples, red onion & pink peppercorns
- Finish with a herb & butter sauce
- Serve with country vegetables and parmentier potatoes
- Available in 1kg and 2kg
How to Cook
Remove from the fridge 30–45 minutes before cooking to bring to room temperature. Preheat your oven to 200°C (180°C fan / Gas 6).
Season generously with salt and pepper. Place in a roasting tin and cook for 25 minutes per 500g, plus an additional 25 minutes. For a 1kg joint, allow approximately 1 hour 15 minutes; for a 2kg joint, approximately 2 hours 15 minutes.
To serve, prepare your baked apples and sliced red onion alongside the joint for the final 30 minutes of cooking. Once out of the oven, finish with a herb & butter sauce and rest the meat for 15 minutes before carving. Serve with fresh country vegetables and golden parmentier potatoes.
The joint is cooked when the juices run clear and the internal temperature reaches 75°C.
Serves: 1kg serves 3–4 | 2kg serves 6–8
