How To: Roll Cut and Stuff Pork Loin
This isn’t a recipe. Not really. It’s how to actually cut this sucker so you can stuff food inside of it.
What you’ll need:
1.5 lb pork loin
Whatever you are going to stuff your pork with
Preheat oven to 375.
Place your pork loin on a cutting surface. This is a basic diagram of where you will be cutting.
Start cutting closest to the cutting board, about 1/4 to 1/2 inch above the bottom of the loin
Don’t cut through, stop with about 1/2 inch to go. Then open the loin like a book that you are about 3/4 of the way through, with more pages on the left than the right.
Make your final cut, bisecting the thicker side of the loin.
Open the final flap.
I like to trim off the uneven front and back, making it cleaner and easy to stuff
Stuff your pork with your stuffing. Need some suggestions? I’m here to help you.
Here is a gorgeous loin from the beautiful and fabulous Elizabeth of Guilty Kitchen. Click on her pork loin picture to take you to her recipe, featuring bacon, feta and spinach.
Here is another one from Bellalimento, featuring spinach, sun dried tomatoes and mushrooms, click on the picture for the recipe.
OK, now that we are back from those gorgeous blogs, we can continue.
fill your open pork loin with your desired filling, leaving about 1/2 inch on all sides.
Starting at the side closest to you, roll the pork tightly.
Once that is rolled, cut about 2 feet of kitchen twine.
Tie one end of the twine tightly around one end of the loin.
Place the long end of the twine about two inches down the top, center of the loin. Securing the two inch line in place with your thumb, bring the rest of the twine underneath the loin.
Bring the kitchen twine back underneath the twine elbow you just created and pull tightly.
Continue this process two of three more times down the length of the loin until you reach the end. Secure tightly at the far end.
Roll the loin in bread crumbs and bake at for 30-40 minutes of until the internal temp is about 160. You still want a slight hint of pink in the center of the loin.
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