Pork Loin Roast


I am forever being confused for my younger brother and he is a bit of a chop.
My true friends recognise that roasting me whole keeps me juicy and tender, with mind blowing crackling.
Roasted on the bone, I maintain all that juicy flavour and get a nice even cook throughout.
I am very hard to beat for a warming family roast or even an exciting dinner party with friends.
After spending such an incredible life out on the pasture,
it would selfish not to share my delectable flavours with family and friends!

Serves 4


Availability: 1 in stock

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The Loin is a primal cut that runs down the back of either side of the pig, from the shoulder to the hind leg.
This cut is the largest and leanest cut of the pig, with very little intermuscular fat marbling.
The Pork Loin Roast is not a traditional cut in South Africa as the Loin Chop has always been more popular for its convenience of cooking.
However, this lean cut of meat is prone to drying out if sliced into chops and fried or grilled.

We believe there is only one way to enjoy this cut of meat and that is roasted as the whole cut on the bone.
This ensures moist delicious meat with delectably crispy Crackling. Keeping the meat on the bone helps to impart even more flavour into the meat while insulating the the meat producing a more even cooked and juicier result.

Gorgeous George Meatery’s pasture raised pigs provide incredible tasting meat loin meat and roasted whole will be very hard to beat for a family meal or even a dinner party with friends.

Suggested cooking temperatures:
Slow Roast – 150°C

(The Safe Minimum Cooking Temperature for Pork is an internal temperature of 63°C) See our RECIPES section for some great cooking ideas.

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