Unrolling a Pork Loin

Using a sharp knife, cut along length of pork loin where loin meats ribs, holding tips of ribs with one hand to steady the roast.
Cut through loin until you reach about three-quarters of the way down loin, then turn knife blade away from ribs and into loin.
Keeping flat side of knife parallel to cutting board, cut through loin, unrolling it into a 1"-thick slab ready to be spread with dressing.

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