Roast pork loin with rind
This pork loin roast with rind from a herb-cured pork tenderloin is ideal for preparing a roast with a crust. This cut comes from the loin of a herb-cured pork tenderloin. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.
The characteristics of the pork loin roast with rind
The pork loin lies to the right and left of the spine. The loin has very little connective tissue and, apart from the layer of fat, is relatively lean , making it particularly well-suited for low-temperature cooking.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm – home to the first pig hotel in southern Baden since 2019. Here, the pigs enjoy life on straw, have plenty of space to rummage, and live in an animal welfare barn that harmoniously combines animal welfare and economic efficiency.
Every three weeks, we receive around 240 piglets, which are raised on local grain and corn from our own harvest. They reach slaughter age after seven months. Our slower fattening method, compared to conventional turbo-fattening, results in higher-quality, drier meat.
Our closed system enables antibiotic-free production, something often impossible in industrial production. Unlike conventional pig production, which goes through up to seven stages, our meat reaches the final consumer after just two.
Preparation of pork loin roast
How to prepare pork loin roast on the grill – in 5 steps
- Prepare an indirect zone on the grill, ideally around 130°C.
- Score the rind and season with salt only; do not apply any other spices to the rind. Season the remaining back to taste.
- Place the pork loin roast in the indirect zone and cook until it reaches the desired core temperature by about 5°C.
- Remove from the grill and heat the grill to 250 – 300°C (preferably with top heat).
- Place the pork loin roast back on the grill and check regularly to see if the crust has popped.
Prepare pork loin roast in the oven – in 5 steps
- Place the pan over high direct heat. Remove the piece from the refrigerator, add salt, and season as needed.
- Place the pork loin in the pan and sear on all sides.
- Preheat oven to approx. 130 °C.
- Place the pork loin in the oven and cook to the desired core temperature.
- Then remove from the oven and let it rest for 2-3 minutes, then slice across the grain.
Measuring the core temperature of the pork loin roast
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe into the meat's core.
Tip: Measure the required penetration depth by placing the probe lengthwise on the piece and holding your finger at the appropriate point.
Pork loin roast core temperature
The core temperature of a pork loin roast is a matter of taste. Our recommendation for a perfect pork loin roast is 66°C.
Aus eigenem & Partner ViehbestandRoast pork loin
Roast pork loin
Lean loin with rind, ideal for crispy roast at low temperatures
Regular price
22,49 €
Sale price
22,49 €
Regular price
Unit price
14,99 €
per
kg
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Roast pork loin with rind
This pork loin roast with rind from a herb-cured pork tenderloin is ideal for preparing a roast with a crust. This cut comes from the loin of a herb-cured pork tenderloin. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.
The characteristics of the pork loin roast with rind
The pork loin lies to the right and left of the spine. The loin has very little connective tissue and, apart from the layer of fat, is relatively lean , making it particularly well-suited for low-temperature cooking.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm – home to the first pig hotel in southern Baden since 2019. Here, the pigs enjoy life on straw, have plenty of space to rummage, and live in an animal welfare barn that harmoniously combines animal welfare and economic efficiency.
Every three weeks, we receive around 240 piglets, which are raised on local grain and corn from our own harvest. They reach slaughter age after seven months. Our slower fattening method, compared to conventional turbo-fattening, results in higher-quality, drier meat.
Our closed system enables antibiotic-free production, something often impossible in industrial production. Unlike conventional pig production, which goes through up to seven stages, our meat reaches the final consumer after just two.
Preparation of pork loin roast
How to prepare pork loin roast on the grill – in 5 steps
- Prepare an indirect zone on the grill, ideally around 130°C.
- Score the rind and season with salt only; do not apply any other spices to the rind. Season the remaining back to taste.
- Place the pork loin roast in the indirect zone and cook until it reaches the desired core temperature by about 5°C.
- Remove from the grill and heat the grill to 250 – 300°C (preferably with top heat).
- Place the pork loin roast back on the grill and check regularly to see if the crust has popped.
Prepare pork loin roast in the oven – in 5 steps
- Place the pan over high direct heat. Remove the piece from the refrigerator, add salt, and season as needed.
- Place the pork loin in the pan and sear on all sides.
- Preheat oven to approx. 130 °C.
- Place the pork loin in the oven and cook to the desired core temperature.
- Then remove from the oven and let it rest for 2-3 minutes, then slice across the grain.
Measuring the core temperature of the pork loin roast
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe into the meat's core.
Tip: Measure the required penetration depth by placing the probe lengthwise on the piece and holding your finger at the appropriate point.
Pork loin roast core temperature
The core temperature of a pork loin roast is a matter of taste. Our recommendation for a perfect pork loin roast is 66°C.
