Pork loin is a classic roasting joint. We leave a good bit of fat and rind on, which melts into the roast, basting as it cooks. This joint comes bone-in, chined (for easy carving) and scored. Try this one for your next Sunday roast.
Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours (or longer for larger roasts) until completely thawed. Prepare once defrosted.