This naturally tender, juicy & flavoursome roast is hand-crafted by our experienced Butchers....
Boneless
This naturally tender, juicy & flavoursome roast is hand-crafted by our experienced Butchers.
This pork roast is filled with subtly sweet, honey and fennel flavoured pork sausagemeat and the unmistakeable taste of English mustard.
| Typical per 100g |
| Energy: 1143 kJ/275 kcal |
| Fat: 19.3g, of which Saturates: 6.5g |
| Carbohydrate: 8.6g, of which Sugars: 4.2g |
| Fibre: 1g |
| Protein: 15.2g |
| Salt: 0.87g |
For allergens, including cereals containing gluten, see ingredients in CAPITALS.
Pork loin (86%), honey & fennel stuffing (13%) (pork sausage meat ((pork, water, rusk (fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), salt), seasonings (salt, fortified WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamine), dextrose, preservative (sodium SULPHITE), ground spices (white pepper, nutmeg), flavourings, antioxidant (sodium ascorbate))), Smoked Bacon Trim, (pork (86%), water, salt, preservative: sodium nitrite, potassium nitrate, antioxidant: sodium ascorbate)), English MUSTARD powder ((MUSTARD flour)), Coleman's Wholegrain MUSTARD ((water, MUSTARD flour, sugar, salt, wheat flour (calcium carbonate, iron, niacin, thiamine), turmeric, acid (citric acid), thickener (xanthan gum)), Coleman's English MUSTARD (1%) (water, MUSTARD flour, sugar, salt, wheat flour (calcium carbonate, iron, niacin, thiamine), turmeric, acid (citric acid), thickener (xanthan gum)), honey, fennel feeds.
Cooking guidelines from defrosted: remove packaging and pat dry with kitchen paper.
Place the joint into a roasting tray and brush the rind with oil and season well with salt. Allow the meat to come to room temperature for at least 30 minutes before cooking. Preheat the oven to 250°C / fan 230°C / gas 9.
Place the tray on the middle shelf of the oven and sear for 15 minutes.
Reduce temperature to 180°C / fan 160°C / gas 4 and cook for 25-30 minutes per 450g. Turn the tray occasionally whilst cooking.
Once the joint is cooked, rest in a warm place for at least 30 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 fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
