Boneless Pork Loin (1.8Kg*). Oven Ready Succulent Pork Roast, Rind On For Super Crunchy Crackling 🐖
£12.45
55 in stock
Sherwood Boneless Pork Loin is a perfect choice for a delicious roast or amazing thick juicy steaks.
Each Pork Loin joint is *approx 1.8Kg with a nice even cover of smooth fat on the top for extra flavour, & the Rind to make awesome Pork Crackling. These are carefully prepared as a ready to cook piece with little waste, saving you money & time. This gorgeous, tender Pork Loin is vacuum sealed in Recyclable Freezer Friendly bags, locking in all the natural juices. Score the Rind & rub your seasonings into the meat… wait till you smell the aromas from the oven!
See below on how to cook recipes & information about Sherwood Boneless Pork Loin.
| Weight | 2400 g |
|---|---|
| Pack Size |
1 Piece per packet |
| Pack Weight |
1.7-2Kg. A natural cut weights vary. |
| Cooking Suggestions |
Roasting / Cut Steaks for grilling / BBQ Smoked |
| Histamine |
This item is lower in Histamine levels as produced, packed & frozen in 24 hours |
| Del or Collection |
Home Delivery or Collection. |
| Shipped Frozen |
This product is shipped frozen, arriving much colder in our insulated boxes. |
| Also Available For Wholesale Ordering |
Buy these per kilo, by the box for Local delivery / collection. National sales min box order. Enquiries +44(0)7821 120 186 |
Information about Boneless Pork Loin.
The Pork Loin or “Sirloin of Pork” is excellent for making an affordable family roast or to cut into preferred size of Steaks. This is the eye of the meat with a cover of fat & rind on one side, so you can have delicious Pork Crackling on top of your roast. The Boneless Pork Loin is approximately 1.8-2 kilos & feeds 8 people with 175g portions of meat once cooked. The Loin has been prepared by expert butchers to give maximum value for money with little waste after cooking.
Saving money by buying Boneless Pork Loin online, that is cut & packed quickly for that just cut taste, is a great way of shopping smartly, it’s so easy when delivered to your door!
What is a Boneless Pork Loin?
Pork Loin is a boneless Sirloin whole piece.
These are between 1.8-2Kg (weights vary as natural cut) & approximately 18cm in length with a diameter of 9cm. All the bones have been removed & the eye of the meat has a fine texture & some fat marbling. The meat is light Pink with a medium firmness to touch. The light colour indicates a good PH balance in the meat which is due to the relaxed humane process from farm to the cutting of the meat because you don’t want any discolouring or bruising to ruin your loin.
Boneless Pork Loin is the same as Sirloin of Beef, the texture of the meat is tender n’ juicy, it is leaner than the Ribeye as it doesn’t have the extra layer of fat running through it. Back Bacon uses the Loin of Pork with some extra Belly left on to create the familiar rashers that are like thin steak slices. The Boneless Pork Loin becomes very tender when slow-cooked for hours, it will pull apart very easily when teased with a fork.
How are Boneless Pork Loins cut?
These are cut from a whole Boneless Loin of Pork.
Our expert butchers cut these out of the middles section along the back of the Pork Sides. The Chump (Rump of Pork) is sawn from one end & the Best End (Rack of Pork) is sawn from the other. The Pork Tenderloin (Fillet of Pork) is carefully removed from the inside of the rib cage attached to the Loin, exposing the bones. The Pork Loin is placed on its side & the butchers cut the small bones away from the eye of the meat, without cutting into the main eye.
The fat & rind are left on the outside of the whole piece, they then cut this into 3 equal sized portions, the average weight of the whole Pork Loin is between 5-6Kg, giving the desired weight of 1.8-2Kg.
How are Boneless Pork Loins packed?
Our Pork Loins are individually vacuum packed in plastic pouches.
To preserve the natural juices & flavour of the meat, we pack the pieces as soon as they are cut, the process of cutting & packing is done within 5 minutes. The Pork Loins are placed into Freezer Friendly Recyclable Plastic Bags with minimal handling to reduce any bacteria getting onto the surface of the meat. All the air is sucked out of the bag & it is then sealed, the Boneless Pork Loin portions are labelled with full Farm to Fork Traceability.
The Pork Loins are put into Recyclable Cardboard Boxes for wholesale customers or into Reusable Plastic Crates & sent to our distribution depot for online orders. These are then placed onto pallets & “Blast Frozen” to -25°c over the next few hours. Once frozen, the Boneless Pork Loins have a 24 month shelf life when kept at -18°c. The whole process from cutting to freezing creates a product that has that “Just Cut Taste” whenever it is cooked within the 24 months.
The packaging keeps the meat safe from any external bacteria cross contamination from other food stuffs when thawing out in the fridge, it also prevents “Freezer Burn” on the outside of the meat.
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria.
The low temperatures in production help to keep the meat from losing its natural juices, this makes for a juicier Pork Loins with a more natural flavour when opening at home.
Is the Boneless Pork Loin good value for money?
The low price & large size of the Pork Loin gives you excellent value for money.
Pork is still lower in price than most meats, giving you better value. To increase value & lower the price we produce the Pork Loins as a wholesale cut in bigger production facilities. All our Pork cuts are made at source i.e. at the abattoir. This helps us reduce the price of the raw meats with increased buying power & higher output producing more pieces with less labour costs. The larger production uses Green Energy Sources & specialist equipment to reduce handling, all our Boneless Pork Loins are transported direct making shipping cheaper & Greener.
The savings we make from production to your door are reflected in the price we offer online to our customers. Read further about how we are able give you more meat for your money #moremeatfym.
Provenance of our Pork:
We source all our pork locally to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our pork locally from Northern France & Belgium ensures we have a sustainable supply of high quality pork from good welfare farms. Having top grade pork allows us to make “Restaurant Quality” pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.
Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The Pork has a good flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you cook Boneless Pork Loin?
The Pork Loins are great Roasted as a piece.
The best way to cook the Pork Loin is to slow roast it in the oven & finish it off at a higher heat to get the Pork Crackling nice & crispy. These are also amazing when Smoked on the Barbecue, the flavour of the Smokey Meat is excellent, with the Crackling turning to a rich deep Brown colour. The Pork Loin can also be pre cut into steaks once the rind is removed (cook separate for Crackling) & cooked under the grill or on the Barbecue.
If you are making a Roast Pork Dinner from this?, then with the rind removed you can score the Rind & rub your seasonings gently into the meat to make great crackling.
How to prepare your Boneless Pork Loin before cooking:
- Place the whole piece into the fridge, let this thaw slowly over a few days
- Take the Pork Loin out of the fridge & leave out for 60 minutes to bring closer to room temperature
- Remove form the bag & score the rind with a sharp knife & do any final preferred trimming
- Rinse under cold water & pat dry with paper towel
- Season the meat 30 minutes before cooking
To help you decide what way you wish to cook / use your Boneless Pork Loin, we have some suggestions in the links below for easy to follow recipes including how to make them.
Boneless Pork Loin Recipes:
- Great way to Smoke your Pork Loin on the BBQ
- Create amazing perfect Pork Crackling on your Boneless Loin
- Roasted Boneless Pork Loin Recipe by GR
- Cutting your Pork Loin into Steaks recipe
Pork Loin Cooking times & temperatures:
Pro Tip for your Boneless Pork Loin.
Make sure your meat is properly cooked through before serving. The colour of the pork is a light pink & naturally juicy, this will turn a lighter colour when cooked without any seasoning, the juices will run clear when done.
All meat serves better results when rested. If you are cooking the piece whole as a family roast, then remove from the oven just before it has come up to final desired temperature & let it rest on a wooden board covered over with a tea towel for around 20 minutes. This final step helps the meat relax & reabsorb the natural juices back into the meat fibres, making it tender & juicy.
Is Boneless Pork Loin nutritious?
Pork Loin is a Red Meat & very nutritious.
Pork Meat is nutritious, it is a good source of minerals, vitamins & protein for a healthy diet. the eye of the Loin is fairly lean & can be eaten regularly as part of a calorie controlled diet.
Many slimming recipes will recommend lean Pork, Chicken or Beef as these are great sources of energy & low in fat. Even though we leave the protective cover of fat on the outside, this is easily removed to leave the tender lean eye of the Loin after the cook. Trimming the fat after cooking is a simple effective way of making tasty food that is healthy.
Sharing your Boneless Pork Loin Recipes on Social Media.
As we are very social & we love to see the results of our customers cooks on Social Media because it gives inspiration & ideas to your followers. We enjoy sharing your pictures, recipes, tips, tricks, videos, reels, ideas, stories etc on our Facebook Page, Instagram & Twitter accounts our followers love to see what they can make next. New methods of cooking or different pieces of cookware are always of interest & how they can be used with meat bought online.
When you post up a cook or recipe on Social Media with our Boneless Pork Loin, you can tag Sherwood Foods to make it easier for us to see your results. Social Media is all about exploring what is happening with others, & this is certainly true with food posts online, our online family is keen to see them also. The use of Hashtags with help our followers see & enjoy your results at home in your kitchen, they can then like, comment & share with their followers.
In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Enjoy making great food at home with your Boneless Pork Loin, we all look forward to seeing the results.
Sherwood Foods Hashtags:
#porkloin #bonelessporkloin #ourbrandisapromise #swf_pork
Frequently asked questions about Pork Loin:
What is a Pork Loin?
Pork Loin is the section between the Rump & the Pork Ribeye. It has the Rind (skin) left on to make Crackling from. It is boneless for easy carving or to cut into preferred steak sizes.
What size is the Pork Loin?
The Pork Loin is approx 8 inches long & 4 inches in diameter. The piece weighs approximately 1.8 kilos, this varies as it is a natural cut.
How do you cook Pork Loin?
You can roast this in the oven as a whole piece. This can be seasoned & Smoked on the BBQ, or you can cut into steak portions & grilled.
Is Pork Loin good value for money?
Pork is a reasonably priced meat & the Loin is not so expensive as before. As other cuts have risen in price & popularity, it has made the Pork Loin much better value for money.
Is Pork Loin Nutritious?
The Loin of Pork is a great source of vitamins & minerals. You can cook this with the fat on & remove the fat before serving for leaner, healthier meals.
- MORE INFORMATION ABOUT BONELESS PORK LOIN
Information about Boneless Pork Loin.
The Pork Loin or “Sirloin of Pork” is excellent for making an affordable family roast or to cut into preferred size of Steaks. This is the eye of the meat with a cover of fat & rind on one side, so you can have delicious Pork Crackling on top of your roast. The Boneless Pork Loin is approximately 1.8-2 kilos & feeds 8 people with 175g portions of meat once cooked. The Loin has been prepared by expert butchers to give maximum value for money with little waste after cooking.
Saving money by buying Boneless Pork Loin online, that is cut & packed quickly for that just cut taste, is a great way of shopping smartly, it’s so easy when delivered to your door!
What is a Boneless Pork Loin?
Pork Loin is a boneless Sirloin whole piece.
These are between 1.8-2Kg (weights vary as natural cut) & approximately 18cm in length with a diameter of 9cm. All the bones have been removed & the eye of the meat has a fine texture & some fat marbling. The meat is light Pink with a medium firmness to touch. The light colour indicates a good PH balance in the meat which is due to the relaxed humane process from farm to the cutting of the meat because you don’t want any discolouring or bruising to ruin your loin.
Boneless Pork Loin is the same as Sirloin of Beef, the texture of the meat is tender n’ juicy, it is leaner than the Ribeye as it doesn’t have the extra layer of fat running through it. Back Bacon uses the Loin of Pork with some extra Belly left on to create the familiar rashers that are like thin steak slices. The Boneless Pork Loin becomes very tender when slow-cooked for hours, it will pull apart very easily when teased with a fork.
How are Boneless Pork Loins cut?
These are cut from a whole Boneless Loin of Pork.
Our expert butchers cut these out of the middles section along the back of the Pork Sides. The Chump (Rump of Pork) is sawn from one end & the Best End (Rack of Pork) is sawn from the other. The Pork Tenderloin (Fillet of Pork) is carefully removed from the inside of the rib cage attached to the Loin, exposing the bones. The Pork Loin is placed on its side & the butchers cut the small bones away from the eye of the meat, without cutting into the main eye.
The fat & rind are left on the outside of the whole piece, they then cut this into 3 equal sized portions, the average weight of the whole Pork Loin is between 5-6Kg, giving the desired weight of 1.8-2Kg.
How are Boneless Pork Loins packed?
Our Pork Loins are individually vacuum packed in plastic pouches.
To preserve the natural juices & flavour of the meat, we pack the pieces as soon as they are cut, the process of cutting & packing is done within 5 minutes. The Pork Loins are placed into Freezer Friendly Recyclable Plastic Bags with minimal handling to reduce any bacteria getting onto the surface of the meat. All the air is sucked out of the bag & it is then sealed, the Boneless Pork Loin portions are labelled with full Farm to Fork Traceability.
The Pork Loins are put into Recyclable Cardboard Boxes for wholesale customers or into Reusable Plastic Crates & sent to our distribution depot for online orders. These are then placed onto pallets & “Blast Frozen” to -25°c over the next few hours. Once frozen, the Boneless Pork Loins have a 24 month shelf life when kept at -18°c. The whole process from cutting to freezing creates a product that has that “Just Cut Taste” whenever it is cooked within the 24 months.
The packaging keeps the meat safe from any external bacteria cross contamination from other food stuffs when thawing out in the fridge, it also prevents “Freezer Burn” on the outside of the meat.
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria.
The low temperatures in production help to keep the meat from losing its natural juices, this makes for a juicier Pork Loins with a more natural flavour when opening at home.
Is the Boneless Pork Loin good value for money?
The low price & large size of the Pork Loin gives you excellent value for money.
Pork is still lower in price than most meats, giving you better value. To increase value & lower the price we produce the Pork Loins as a wholesale cut in bigger production facilities. All our Pork cuts are made at source i.e. at the abattoir. This helps us reduce the price of the raw meats with increased buying power & higher output producing more pieces with less labour costs. The larger production uses Green Energy Sources & specialist equipment to reduce handling, all our Boneless Pork Loins are transported direct making shipping cheaper & Greener.
The savings we make from production to your door are reflected in the price we offer online to our customers. Read further about how we are able give you more meat for your money #moremeatfym.
Provenance of our Pork:
We source all our pork locally to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our pork locally from Northern France & Belgium ensures we have a sustainable supply of high quality pork from good welfare farms. Having top grade pork allows us to make “Restaurant Quality” pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.
Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The Pork has a good flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you cook Boneless Pork Loin?
The Pork Loins are great Roasted as a piece.
The best way to cook the Pork Loin is to slow roast it in the oven & finish it off at a higher heat to get the Pork Crackling nice & crispy. These are also amazing when Smoked on the Barbecue, the flavour of the Smokey Meat is excellent, with the Crackling turning to a rich deep Brown colour. The Pork Loin can also be pre cut into steaks once the rind is removed (cook separate for Crackling) & cooked under the grill or on the Barbecue.
If you are making a Roast Pork Dinner from this?, then with the rind removed you can score the Rind & rub your seasonings gently into the meat to make great crackling.
How to prepare your Boneless Pork Loin before cooking:
- Place the whole piece into the fridge, let this thaw slowly over a few days
- Take the Pork Loin out of the fridge & leave out for 60 minutes to bring closer to room temperature
- Remove form the bag & score the rind with a sharp knife & do any final preferred trimming
- Rinse under cold water & pat dry with paper towel
- Season the meat 30 minutes before cooking
To help you decide what way you wish to cook / use your Boneless Pork Loin, we have some suggestions in the links below for easy to follow recipes including how to make them.
Boneless Pork Loin Recipes:
- Great way to Smoke your Pork Loin on the BBQ
- Create amazing perfect Pork Crackling on your Boneless Loin
- Roasted Boneless Pork Loin Recipe by GR
- Cutting your Pork Loin into Steaks recipe
Pork Loin Cooking times & temperatures:
Pro Tip for your Boneless Pork Loin.
Make sure your meat is properly cooked through before serving. The colour of the pork is a light pink & naturally juicy, this will turn a lighter colour when cooked without any seasoning, the juices will run clear when done.
All meat serves better results when rested. If you are cooking the piece whole as a family roast, then remove from the oven just before it has come up to final desired temperature & let it rest on a wooden board covered over with a tea towel for around 20 minutes. This final step helps the meat relax & reabsorb the natural juices back into the meat fibres, making it tender & juicy.
Is Boneless Pork Loin nutritious?
Pork Loin is a Red Meat & very nutritious.
Pork Meat is nutritious, it is a good source of minerals, vitamins & protein for a healthy diet. the eye of the Loin is fairly lean & can be eaten regularly as part of a calorie controlled diet.
Many slimming recipes will recommend lean Pork, Chicken or Beef as these are great sources of energy & low in fat. Even though we leave the protective cover of fat on the outside, this is easily removed to leave the tender lean eye of the Loin after the cook. Trimming the fat after cooking is a simple effective way of making tasty food that is healthy.
Sharing your Boneless Pork Loin Recipes on Social Media.
As we are very social & we love to see the results of our customers cooks on Social Media because it gives inspiration & ideas to your followers. We enjoy sharing your pictures, recipes, tips, tricks, videos, reels, ideas, stories etc on our Facebook Page, Instagram & Twitter accounts our followers love to see what they can make next. New methods of cooking or different pieces of cookware are always of interest & how they can be used with meat bought online.
When you post up a cook or recipe on Social Media with our Boneless Pork Loin, you can tag Sherwood Foods to make it easier for us to see your results. Social Media is all about exploring what is happening with others, & this is certainly true with food posts online, our online family is keen to see them also. The use of Hashtags with help our followers see & enjoy your results at home in your kitchen, they can then like, comment & share with their followers.
In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Enjoy making great food at home with your Boneless Pork Loin, we all look forward to seeing the results.
Sherwood Foods Hashtags:
#porkloin #bonelessporkloin #ourbrandisapromise #swf_pork
- HOW TO COOK RECIPES FOR BONELESS PORK LOIN
- FAQ FOR BONELESS PORK LOIN
Frequently asked questions about Pork Loin:
What is a Pork Loin?
Pork Loin is the section between the Rump & the Pork Ribeye. It has the Rind (skin) left on to make Crackling from. It is boneless for easy carving or to cut into preferred steak sizes.
What size is the Pork Loin?
The Pork Loin is approx 8 inches long & 4 inches in diameter. The piece weighs approximately 1.8 kilos, this varies as it is a natural cut.
How do you cook Pork Loin?
You can roast this in the oven as a whole piece. This can be seasoned & Smoked on the BBQ, or you can cut into steak portions & grilled.
Is Pork Loin good value for money?
Pork is a reasonably priced meat & the Loin is not so expensive as before. As other cuts have risen in price & popularity, it has made the Pork Loin much better value for money.
Is Pork Loin Nutritious?
The Loin of Pork is a great source of vitamins & minerals. You can cook this with the fat on & remove the fat before serving for leaner, healthier meals.
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