Boned & Rolled Pork Loin

In the pack

1.5kg boneless.

Best cooked

Roast.

Cooking guidance

Roast until cooked through without drying out; use a probe in the thickest part and rest before carving. Check the centre reaches 70°C for 2 minutes or 75°C for 30 seconds.

Butcher’s tip

Loin is leaner than shoulder. Use a thermometer and avoid cooking longer than needed.

Storage and freezing

Keep refrigerated at 0–5°C, sealed and separate from ready-to-eat food. Follow the storage instructions and use-by date on the pack. Freeze only if the label says it is suitable; thaw in the fridge and use within 24 hours of fully defrosting.