PORK Loin Roast

A rolled loin of pork — leaner than shoulder, with a fine grain and a mild, delicate flavour. Have it plain, or stuffed with prunes, apples and apricots. Rub the rind generously with salt, start at 230°C for 25–30 minutes to blister the crackling, then reduce to 180°C for the remainder — roughly 35–40 minutes per kilo. Rest for 15 minutes before carving. Suits an oven, kettle or covered BBQ. Roasts vary in size, so ask us for a cooking time matched to the weight you've chosen. For a richer, more forgiving roast, try our Scotch Fillet Roast. Prepared fresh daily by our butchers at Windsor Meats Malvern. Available from 1kg through to 4kg.