How To Cut and Tie a Pork Loin for Stuffing
Time: 10 minutes
Ingredients and Tools
- Pork Tenderloin (recommended serving size is 4 oz per person, but for a party, figure on 6 oz per person)
- Boning knife (if you’re like me and you don’t own one, your sharpest, longest, pointy knife)
- Butcher’s String
Cutting Your Pork Loin
1. If there is a lot of excess fat on your pork loin, trim it off. Also, if the ends are really skinny and uneven, trim them off too.
2. To make your first cut, cut approximately 1/4 inch from the top of the loin.
3. Next, slowly cut in a spiral around the loin, keeping the “tail” that you are creating approximately 1/4 thick. Do this slowly, making small cuts. If you take your time, you’ll likely surprise yourself. If you do have an oops and put a hole in your meat, it’s not the end of the world. Your stuffed pork loin will still taste good – it’ll just be a little leaky!
4. Before stuffing my tenderloin, I like to gently tenderize and even out the bumpy parts using the smooth side of a meat tenderizer. If you place plastic wrap over your meat, it will prevent you from being splashed by the juices. Also take care not to pound too hard, so as not to poke a hole through the meat.
Tying Your Pork Loin
1. Measure out two arm-lengths of butcher’s string, and then slide it under your pork tenderloin, leaving a small tail.
2. Tie a knot in your string. If you’re paranoid like me, double knot it.
3. Make a loop with the string and then slide the tail under the pork.
4. Pull the tail through the loop.
5. Finally, tighten.
6. Continue to do steps one through five until you make it to the top of the meat.
7. On the last loop tie a knot. Once again, if you’re the paranoid type, double-knot it.
8. Trim the ends off of your string.
9. You’re ready to go!