The McIvor Farm pork loin roast has a lean eye of pork, comprised of the sirloin and fillet covered with a protective layer of fat which stops the roast from drying out and is great for crackling. We bone the mid-lion then roll, tie and score to produce a very presentable and easy to roast joint of pork. If you're not confident in cooking a pork loin we would recommend a boneless shoulder roast.
Our seasoned Porchetta contains fennel, chilli, garlic, parsley, sage, oregano, lemon and salt.
Serving suggestion- 2kg: 8 - 10 people | 4kg: 12 - 14 people
Recipes - Christmas Porchetta
Cooking Suggestion - Preheat oven to 220°C. Rub skin with oil and sea salt. Place the pork, skin-side up, in a roasting tray and roast for 15-30 minutes, or until the skin has started to puff up and you can see it turning into crackling.
Reduce heat to 180°C. Roast pork for a further 30 minutes.
Season well with salt and pepper. Roast pork for a further 20 to 30 minutes or until pork is just cooked through and skin is golden and crispy. Allow to rest before carving
