Savory Stuffed Roast Is Sure to Impress

On a cutting board, slice the pork loin length-wise three-quarters of the way through the meat. Open the slices to lie flat and spoon the filling onto one side. Fold the other side of the roast over the filling.

Cut several 10-inch pieces of kitchen string and place them beneath the pork loin, spacing them evenly. Tie the ends of each string into a knot and trim away the excess string with a kitchen scissors. When each string has been tied and trimmed, continue with the recipe as directed.

 
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