Tying the Knot on a Pork Loin
Wrapping a boneless pork loin (or any large cut of meat) with string before roasting gives the meat a uniform shape to ensure even cooking. When the meat in question is stuffed, the string also keeps the filling in place.
1. Without cutting kitchen string from its roll, slide a section under the end of the loin closest to you. Pull the string around crosswise and tie the first knot, leaving a long end to tie the second knot.
2. Make a large loop on your hand and slide it around the opposite end of the loin, stopping one inch below the first loop. Pull down on the string to tighten it. Continue making loops at 1" intervals until the entire loin is covered.
3. Wrap the string under the loin once, making a loop lengthwise. Tie the second knot to the end of the first one and cut the string.
4. You'll get the same results, though the process isn't as streamlined, by tying individual lengths of string crosswise around the loin.
TIP: Slice the cooked loin on either side of the string, so that it will hold the piece together until serving time.
MORE TO READ
Sweet Caraway Scones with Salted Butter and Figs
An unexpected trio of ingredients sings in harmony in this simple fruit pastry.
The Saxelby Cheesecake
Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese.