Manitoba Pork: How to Stuff a Pork Loin Roast

[Music] so today what we're gonna be doing is showing you how to stuff this pork loin all it is is about taking a really great piece of meat and making it even better let's get started so you want to start off positioning the meat where it's going to feel comfortable for you so me being right handed person I'm gonna flip it over this way the one thing that I really like to do is to have a knife that is actually a little bit longer than the product that you're working with so what I do is because this is the SHO side this is a side that everyone sees that looks so beautiful so what we're gonna do is flip this over like this so now what I'm going to do is start and I'm gonna cut basically one-third of this muscle here and we're gonna cut it all the way about 90% of the way through so let's show you how to do that I put my hand on the top here so everything is sort of flat that's my reference point and sort of a sawing motion back and forth what you want to do nice and straight and don't cut all the way through but then you're gonna sort of open it up like a book and then what you're gonna do is we're gonna flip this over like this and I sort of bunched it up like that so I can see and exactly one-third of the second cut as well so I cut through and this is where a sharp knife is really good to have 90% of the way through we'll finish this one off here so that's how you're gonna get it ready for stuffing so let's stuff what I like to do is move the pork so it's basically straight in front of you like this I like to season it on the inside salt and pepper is really great you want to make it taste fantastic in the middle so what we're gonna do is I'm gonna take the stuffing and I sort of squeeze it in my hand a little bit sort of forms a ball this way the the stuffing will be a little bit more dense inside the pork but I what I like to do is only go an inch you know to the end so sometimes I use my knife as a little bit of a guide because when you cook it the stuffing typically will sort of ooze out the end so what I'm gonna do is sort of squish it together like that now flatten it out I take the the end piece and then I'm gonna roll it all the way over and don't be don't be shy with it you want to press it down a little bit and you're gonna roll it over like this so now this is our show side and now what we're gonna do is tie it I've got some string here ready to go it's a butchers twine so what I do is basically you're making like a little la su I go across like this loop it like that and I pull it tight nice and snug like that I go one more knot like that so now what I'm going to do is I take my hand like this sort of a low five if I go around like this and then I line it up so every single time I pull it a little bit tight like that again twist it like this go underneath it and I like to have the string all lined up on one side to make it look really nice and you keep going all the way through the roast the reason why you do this is to keep the stuffing on the inside of the roast to have something that is really nice and uniform in size we'll do one more so you see that the stuffing is already starting to come out we're gonna push it back like this and then what I do is I take the end of the string I go over like this I just sort of tie it like that trim off the excess so there you go a perfectly stuffed pork loin [Music]

Channel: MBPorkfan

Views: 24,474

Rating: 4.784431 out of 5

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Id: ccsQFIoMCgA

Length: 4min 34sec (274 seconds)

Published: Sun Oct 22 2017