Video: How to Stuff a Pork Loin - Allrecipes.com

Video: How to Stuff a Pork Loin

See how to butterfly, stuff, tie, and roast a pork loin.

 
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In this video, you’ll see how to butterfly a pork loin, then stuff, wrap, and tie it for roasting. These techniques are very easy and require no special skills or fancy tools, just a little string. You’ll start with a boneless pork loin. You’ll see how to butterfly it, season it, and then stuff it with a basic bread stuffing (any stuffing recipe you’d use for your Thanksgiving turkey would work great here). Once stuffed, you’ll roll your roast snuggly, wrap it in caul-fat (you’ll also learn what “caul-fat” is!), and tie it up with string. Finally, you’ll see how to roast the pork loin so it browns beautifully without becoming dried out. See more Chef John videos >>

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Comments

 
 
cookingfool 
Oct. 5, 2014 10:05 am
Chef John answers all your questions in his video.
 
Carolecooks 
Jan. 1, 2014 1:13 pm
What a fantastic meal I created for New Year's Eve using Chef John's instructions. While my butterflying was not as nice as his, I put figs in my pork stuffing, tied it all up (rubbed with olive oil as I couldn't find the cull fat) and I would love to post a pic to show it off. Thank YOU Chef John!
 
jenny 
Oct. 27, 2013 10:03 am
i love his voice and cadence. very comforting and he incorporates comments which help a novice not feel intimidated. i have watched several of his videos and made all of the recipes...all turned out great! thanks chef john!!!
 
Oct. 7, 2013 12:03 pm
I can't stand the sing song cadence of the chef! I can't focus on the technique, i keep waiting for the high note at the end of each sentennnnnccccce.
 
Chip 
Sep. 30, 2013 9:35 am
If you listen to Chef John he makes it so easy to cook thanks for this site!!!!
 
DCHRUSCIEL1 
Apr. 27, 2013 7:30 am
CAUL FAT IS EDIBLE.IT MELTS ONTO THE MEAT AS IS COOKS SEALLING IN ALL THE JUCIES
 
Teresa 
Mar. 24, 2013 2:31 pm
Great video, I learned something new! My question is, do you need to remove the caul fat before serving, or does it cook down to a point where it's edible? I've seen it used, incorrectly, on one of those cooking challenge shows, and they said that it "wasn't edible" so now I don't know what to think!
 
 
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