Stuffed pork loin gets oohs and aahs at the table. Our expert tips for better butterflying and genius twine-tying make it easy, too.
You need to know this basic technique that delivers dazzling results. Beautifully butterflied and stuffed, this pork loin is a surefire hit, but our vibrant winter salad easily holds its own at the table. Here's how to master it.
Step 1: Butterfly
Slice along a long side of loin, 3/4 inch from board. With knife parallel to board, continue slicing lengthwise; roll pork out right to left (if you're right-handed).
Step 2: Spread Smart
The first layer is prosciutto, which seasons the loin from inside as it roasts, while moisture from the broccoli rabe retains the prosciutto's supple, buttery texture.
Step 3: Knot Securely
For a snug tie, use a surgeon's knot: Loop the ends of the twine together, and then loop a second time before tying the knot—the extra friction holds the twine fast.
Step 4: Steam-Roast
Lean pork loin dries out easily. Wine and stock in the roasting pan, covered loosely with foil, creates a sauna for the pork, which in turn flavors the meaty jus.