Boning and Rolling a Loin of Pork

Loin is as an excellent special-occasion joint roasted boned or whole with or without crackling. It is often difficult to roast the sides and bottom of a rolled pork joint successfully so that the rind becomes crisp, therefore it is best to remove the rind before cooking. The advantage of a boned joint is that it is so much easier to carve, making it ideal for a tableful of hungry guests.

For a thicker rolled joint, buy a loin with rib bones still attached so you have a long belly flap after boning to roll round the loin and stuffing.