Cuts from the pork loin are among the leanest and most tender pork cuts. It's easy to prepare and absolutely delicious.
Divide it into flavoursome pork steaks and cook them quickly in the pan, oven or grill.
Or you can use it to make the most amazing Sunday roast.
Because it's so lean it's best to roast it slowly. To keep it moist and tender, don't over cook it or use too high a heat.
Delivered either vacuum packed or in a plain plastic catering bag.
This is about 2 foot long.
Enough for more than 30 steaks, or 3 Sunday roasts, or a combination of both.
Chill, trim and slice it. Always cut steaks against the grain.
A whole pork loin has a layer of fat on one side. Don't trim this off, it keeps the meat moist when you cook it.
Search Youtube for “How to Cut a Whole Pork Loin” for short videos that show you how it's done.
Take care not to puncture the vacuum pack. Store it below 4°C and never let it get above 7°C. Be gentle with it, if you bang it or drop it the meat will lose some of it's moisture. Don't stack heavy things on top of it either.