How to Butterfly and Tie a Pork Loin Roast

A rolled, stuffed pork roast might look like it is hard to make, but it's very easy to do. With the roast butterflied and opened wide, it really takes on the flavor of whatever you decide to stuff it with. Then, when it's rolled up and roasted, it makes for an impressive presentation.

Imagine the possibilities for flavor. Stuff the roast with a layer of your favorite savory bread stuffing, spinach and goat cheese, or just fresh herbs. The variations are endless.

For this technique you will need a sharp knife with a point, like Cutco’s 9" Carver and butcher’s twine. Also, having a pair of kitchen shears handy for cutting the twine is also a good idea.

Culinary trainer Lynn Novo demonstrates in this step-by-step guide How to Butterfly and Tie a Pork Loin Roast.

How to Butterfly a Pork Loin Roast

1. Holding a 9" Carver parallel to the cutting board, make a horizontal slice lengthwise about 1/3 of the way from the bottom, stopping about one inch from the other side. Open the flap like a book.
2. Make another horizontal cut into the thicker side of the roast, level with the first cut and stopping about one inch from the edge. Open that flap to create a flat piece of meat.
3. Layer your desired filling onto the open pork loin, roll it up, secure it with butcher’s twine and roast.

How to Tie a Butterflied Pork Loin Roast

1. Using a long piece of butcher’s twine (3-4 times the length of the roast), tie a loop around one end of the rolled roast and secure using a square knot.
2. Lay the twine along the top of the roast and use your index finger to hold it in place, about one inch from the knot. Wrap the twine around and under the roast and pass the twine under your finger. Pull the string upward to tighten the loop.
3. Repeat the process until you reach the end of the roast, tightening the twine as you go. When you reach the end, make another square knot on the final loop and cut off excess twine.