own the length of the pork loin roast.
From the inside of
lack pepper.
Cut the pork loin almost in half lengthwise, cutting
r>To butterfly the roast, turn the roast fat side down. Make
Butterfly the pork loin so that it can be stuffed. Cut kitchen twine into
unsalted butter.
If pork loin has been tied, discard
et aside.
Butterfly 1 pork loin by making a horizontal cut
ver the ends of the roast. Layer another two sheets of
efore putting it in the pork loin.
Spoon the stuffing down
o room temperature.
Place pork roast into a large nonreactive bowl
br>Rinse and dry the pork loin.
Using a sharp, long
mooth.
To butterfly the roast, make a lengthwise cut down
nd connective tissue from the pork loin. Cut from one side through
*Have your butcher debone pork loin roast for you, or debone yourself (directions to follow).
nroll belly flap from pork loin to open the loin up -- spread half
/2-inch slits in pork roast using a sharp knife. Slice
00b0F.
Trim fat from pork.
Combine rosemary, garlic, salt
baking sheet.
Place pork on a work surface and
slits in fat on pork roast with tip of sharp knife
Pierce pork loin in several places with long
epper the roast. Rub garlic powder on the roast. Place roast in the