Grasmere Farm’s Hampshire-cross Pigs are at the heart of our business. We breed and raise the Pigs on the farm in south Lincolnshire, using traditional farming methods which creates flavoursome and tender Pork. Our specialist butchers prepare each cut specially on site, selecting only the best for our primes cuts. Our reputation for producing delicious Pork is renowned both near and far.
Skinless tender Pork Loin stuffed with garlic butter (from a creamery in Lancastershire), scored and rubbed with a Mediterranean marinade. The garlic butter melts in the middle of the loin during cooking making a moist and delicious joint. Also amazing cold in sandwiches or with a salad.
How to cook Mediterranean Style Loin of Pork
Cook from room temperature. Roast the Joint in a deep tray and cover with foil or for the best results, cook in the bag. If cooking in a tray remember to baste regularly as the butter melts and runs out of the joint. Cooking in the bag will keep the joint extra moist. Place in centre of oven and cook at 180°C, Gas Mark 4 for 45-55 minutes. Allow to rest before serving.