Our pork loin roast is sourced from free-roaming pigs that forage in fields and woodlands, developing a richer, more nuanced flavour than intensively reared animals. As the pigs are older and more mature than pork in the supermarket expect there to be more fat than a traditional pork loin that you may buy elsewhere.
 
To prevent it a pork loin roast from drying out, season with sea salt, black pepper, and any preferred herbs or spices, then sear the loin in a hot pan until golden on all sides. Transfer to a preheated oven at 180–190°C, roasting for 20–25 minutes per 500g, or until the internal temperature reaches about 63°C. Let the roast rest for 10–15 minutes, tented loosely with foil, to help the juices redistribute.
 
By roaming freely in fields and woodland, our pigs enjoy a naturally varied diet that enhances the depth and sweetness of the meat. This slow-grown lifestyle helps ensure tenderness and consistent quality, making it easier to avoid overcooking and drying out the roast.
 
Whether you’re cooking pork loin roast for a festive gathering or a simple Sunday lunch, this cut offers lean yet succulent meat that highlights the benefits of authentic, pasture-based farming—truly a standout choice for those who appreciate flavour.
 
(£16/Kg)