A classic roast that is tender, juicy and flavoursome. The boneless pork loin is wonderful roasted in the oven for a succulent and juicy result. Simply roast with salt and pepper or elevate with garlic, rosemary and white wine. A traditional crowd-pleasing roast.

Cooking guidelines from defrosted: remove all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for up to 30 minutes before cooking. Lightly oil the rind and season with salt and pepper.

Preheat the oven to 250°C / fan 230°C / gas 9. Sear the meat for 15 minutes in the oven. Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g.

Once joint is cooked, rest it in the warm place for at least 20 minutes.

For crispy crackling, carefully cut the string, remove the layer of rind, return it to the oven and cook until crisp whilst the meat rests.

Ensure product is piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.