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Pork Loin (boned)

£4.88/Kg 4-6
5Kg / £24.40
Our most popular pork cut – thick, juicy and healthy

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.

  • What's Delivered?

    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.

  • What do you need to do?

    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.

  • How long will prep take?

    15 minutes

  • Safety Notes

    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.

  • Refrigeration

    1-3 days

    With fridge set at 1-4 °C
    Treat pork as you would chicken. It's low fat level makes it more susceptible to bacteria.

    Hygiene
    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Safety
    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate
    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    2-3 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.