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Megans Cookin: How To Butterfly A Pork Loin

Tuesday, November 17, 2009

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.

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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.

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Pull the meat back as your slicing through it.

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

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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.

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Open  it up like a book!

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

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

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

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

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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.

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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.

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

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

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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!

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Blogger Karine said...

Great ways to flavor your pork! Thanks for sharing :)

November 18, 2009 at 1:35 AM  
Blogger Donna-FFW said...

What a great tutorial, this looks fantastic, love the filling!!

November 18, 2009 at 4:54 AM  
Blogger ann low said...

Thanks for sharing, this looks great. Must try this one of these days.

November 18, 2009 at 6:04 AM  
Blogger Unknown said...

This looks fantastic! So simple and yet it would never had occurred to me to do this myself.

November 18, 2009 at 6:14 AM  
Blogger Shelby said...

What a great post and now I will HAVE to try this. It looks absolutely delish!

November 18, 2009 at 6:16 AM  
Blogger stephchows said...

ok you did that WAY too easily :) mmm I love what you chose to stuff it with!!!

November 18, 2009 at 6:34 AM  
Anonymous noble pig said...

This is awesome, I was just thinking about this, I'm not kidding.

November 18, 2009 at 9:43 AM  
Blogger Mary Bergfeld said...

What a wonderful tutorial. Thanks for putting it together for us.

November 18, 2009 at 10:07 AM  
Blogger teresa said...

great pics and tips! this looks delicious!

November 18, 2009 at 12:27 PM  
Anonymous Nutmeg Nanny said...

It looks great! Thanks for the tutorial :)

November 18, 2009 at 12:52 PM  
Blogger Joanne said...

I have always wanted to learn how to do this so that I could make stuffed pork. Thanks for the tutorial!

November 18, 2009 at 1:30 PM  
Blogger Kim said...

Great job butterflying that pork! I loved all the pics and how gorgeous the loin looks when finished!! It's beautiful and also perfect for inexpensive entertaining.

November 18, 2009 at 2:47 PM  
Anonymous Karen said...

That looks so fancy! I'm super impressed.

November 18, 2009 at 4:55 PM  
Blogger Reeni said...

Excellent work you do! Thanks for showing us how and making it look so easy! It looks so fancy - what a delicious filling - and I love the way it looks with all that rosemary.

November 18, 2009 at 5:54 PM  
Blogger Barbara Bakes said...

Wow! I'm so impressed! Looks delicious!

November 18, 2009 at 6:15 PM  
Blogger Lyndas recipe box said...

What a great post...this roast looks so delicious with the yummy filling!I'm going to try this.

November 18, 2009 at 6:41 PM  
Blogger theUngourmet said...

Oh my gosh, this is just incredible! I love stuffed pork loin. I must make this one! Yum!

November 18, 2009 at 11:27 PM  
Blogger Katy ~ said...

I was just looking at a similar recipe in a cookbook, thinking I'd have to ask the butcher to cut the roast for me. You've convinced me. I think I can do this. Beautiful presentation. I must try this.

November 19, 2009 at 1:20 AM  
Blogger April said...

You make it look so easy! Looks delish!

November 19, 2009 at 7:32 AM  
Blogger Deborah said...

Beautifully done!

November 19, 2009 at 7:38 PM  
Anonymous Anonymous said...

An excellent tutorial and the pork loin sounds wonderful stuffed with fruit filling!

November 19, 2009 at 7:59 PM  
Blogger Kathleen said...

This is the best photo sequence and set of instructions I've ever seen on butterflying a roast! Thanks for the tutorial. I'm book marking this page.

November 19, 2009 at 9:01 PM  
Blogger Unknown said...

great info and wonderful recipe!

November 19, 2009 at 10:02 PM  
Blogger The Blonde Duck said...

Is it sad I got excited about raw meat?

November 20, 2009 at 10:23 AM  
Anonymous Megan said...

Love the filling - it looks perfect. And all that fresh rosemary..... very delicious, indeed.

November 20, 2009 at 11:07 AM  
Blogger megan said...

wow, this looks impressive. For some reason I am nervous about things that look fancy like this. But thanks for your step by step pictures - that is so helpful! I'll let you know if I am brave enough to try it :)

November 20, 2009 at 1:16 PM  
Blogger Foodiewife said...

This is a great tutorial. I love pork loin, and I made fig jam, so you really inspired me on making this-- it's so perfect, right down to the rosemary. I can't wait to make this soon. Brilliant and thank you so much!

November 20, 2009 at 2:23 PM  
Blogger The Food Hunter said...

This is very helpful.

November 23, 2009 at 12:49 PM  

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