-
  • Energy2162kJ 521kcal
    26%
  • Fat42.8g
    61%
  • Saturates18.2g
    91%
  • Sugars0gg
    0%
  • Salt0.5g
    8%

of the reference intake*
Typical values per 100g: Energy 1080.80kJ (260.60kcal)

Product Description

  • Boneless, rindless loin of pork.
  • From trusted farms. Working with selected farmers that we trust, to ensure high welfare standards and consistent quality. This rindless joint is ready to roast with the bone removed, and tied for easier carving.

Information

Storage

Keep refrigerated. Once opened, consume within 24 hours and by 'use by' date shown.

Cooking Instructions

Oven

Temperature: , ,
Instructions: Oven 180oC/ Fan 160oC/ Gas 4 Place in the centre of preheated oven and cook for cooking time on front of pack. Remove from oven and rest for 10 mins. Remove strings and crackling, carve and serve.

Cooking Precautions

  • All appliances vary, these are guidelines only.
  • Always wash hands, surfaces and utensils after contact with raw meat.
  • Check food is piping hot throughout before serving.

Preparation Guidelines

  • Remove pork from packaging and rest at room temperature 30 minutes before cooking.Place in a roasting tin and season.

Produced in

the EU

using pork from

the EU

Number of uses

8

Freezing Guidelines

  • Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by the "use by" date shown.

Defrosting

  • Defrost thoroughly for a minimum of 24 hours in the fridge before useOnce defrosted use on the same day and do not refreeze.Follow the preparation guidelines above.Not suitable for cooking from frozen

Warnings

  • Caution: This product contains raw meat.

Name and address

  • Tesco Stores Ltd.,
  • Welwyn Garden City AL7 1GA,
  • U.K.

Nutrition

Typical ValuesPer 100g-
Energy1080.80kJ (260.60kcal)2161.60kJ (521.20kcal)
Fat21.40g42.80g
Saturates9.10g18.20g
Carbohydrate.00.00g
Sugars.00.00g
Fibre.00.00g
Protein17.00g34.00g
Salt.25g.50g
*Reference intake of an average adult (8400 kJ / 2000 kcal)--

Using Product Information

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