Meat & Poultry: Butterflying Pork Loin for Stuffed Roasts

Notes

Butterflying a pork loin allows for even heat distribution, ensuring that the meat cooks uniformly and retains its moisture. The science behind this lies in increasing the surface area exposed to heat, which reduces overall cooking time and helps prevent overcooking. A common mistake is cutting all the way through the loin, which can lead to pieces falling apart. To avoid this, ensure you leave a hinge intact. Safety is paramount, so always use a sharp knife to maintain control and prevent slipping. As for make-ahead options, you can butterfly and stuff the pork loin a day in advance, cover it and refrigerate it, but roast it fresh for the best texture. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Steps

1. 1 Select a boneless pork loin roast with a uniform thickness.
2. 2 Place the pork loin on a clean cutting board with the fat side up.
3. 3 Using a sharp chef's knife, begin slicing lengthwise along the narrow end, cutting almost through but leaving about 1/2 inch uncut.
4. 4 Open the pork loin like a book and lay it flat.
5. 5 Trim any excess fat or silver skin from the surface with a sharp knife.
6. 6 Place plastic wrap over the loin and gently pound it to an even thickness of about 1/2 inch.
7. 7 Prepare your chosen stuffing and spread it evenly over one half of the loin.
8. 8 Fold the other half over the stuffing and press gently to seal.
9. 9 Tie the stuffed loin with kitchen twine at 1-inch intervals to hold its shape.
10. 10 Preheat your oven to 375°F.
11. 11 Place the tied loin on a roasting rack in a roasting pan.
12. 12 Roast the stuffed pork loin for about 25-30 minutes, or until the internal temperature reaches 145°F.
13. 13 Remove from oven, tent with foil, and let rest for 10 minutes before carving.
14. 14 Carve and serve, ensuring each slice contains some of the stuffing.