The Garden Gate Recipe Collection
How to Butterfly a Center Cut Pork Roast for Stuffing
Show off your cuisine skills with a stuffed pork loin roast
Phot creds to Tim McSweeney @ bonappetit.com
Start the cut...
With the fat cap facing down, cut into the roast with a very sharp carving knife. Go slowly, making long strokes from the top, towards yourself.
Roll it out...
As you progress, just roll the roast out, keeping the thickness at 3/4"
Ready!
You'll likey have a thinner end towards the tip, where the roast is naturally smaller, unless you've got a true center cut. No biggie!
Before stuffing, cover the butterflied roast with plastic wrap and gently pound out to make a more even surface.
Spread whatever you're stuffing the roast with out over the surface, in a thin, even layer, remembering that some will, naturally, squish out as you apply pressure. Just go slow and gentle. End with the fat cap side up and tie the roast in 4 or 5 places about an inch and a half apart, along the rolled roast.