How To Butterfly A Pork Loin

It’s time to get gear up for the holidays and start planning some festive meals. Here’s an economical cut of meat dressed up for the holiday platter. A Pork Loin Roast. You could have your butcher do this for you but it’s so much more fun and impressive to do it yourself and it’s really easy. Trust me, if I can do it, you can do it! Now get out your sharpest knife.

Place the roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1/3 of the way down.

Pull the meat back as your slicing through it.

Just slice a little at a time, no more then an inch at a time.

Don't slice all the way through. Stop about 3/4 of an inch  (give or take,depending on your meat) before you slice through.

Open  it up like a book!

Bring your knife back to the crease and start cutting back, parallel to the cutting board about 1/2 way through the meat.

Keep pulling the meat back as you go but again dont cut through.

Slice through but stop about 3/4 of an inch before the end, pulling the meat until you can lay it flat.

 

Now your ready to fill it with your choice of stuffing.

I just winged it. I used up the rest of my Fig Jam that I made to go with the Fruit Stuffed Pork Tenderloin I made last month.

I also used up the rest of my dried apricots,some fresh diced apples and rosemary.Wish I would have added some fresh garlic, but I didn’t.

I rolled it back up and tied it with kitchen string.

I tucked in some rosemary sprigs after I rubbed it with some olive oil, rosemary, and S&P.

I baked it till the internal temperature was 150 degrees,  then I let it rest for 15 minutes.

Slice and enjoy.

I guess I could have got it a little rounder but it was delicious just the same. I hope you try to butterfly and stuff a roast.You can use almost  any kind of meat, beef, chicken, lamb, and of course, pork!

It’s easier then it looks!