It doesn't matter how thick the pork loin is...
I start by dividing the top 1/3 of the loin down the length of the loin....
but not cutting all the way through....
I lay the top 1/3 open like a book....
and press gently to make it lay fairly flat...
Then cut through the bottom 2/3 of the loin....
directly in the center...
again, not all the way through...
cut down the length of the loin, turning the loin in any direction that is the easiest for cutting...
lay that section open like a book... and press flat.
ta-da...
These are great for stuffing and rolling or for grilling flat.
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10 comments:
Very nice tutorial and I've found this method works best for me as well.
Thanks Larry! Glad to hear I'm not the only one who does it this way. Loins aren't "round" enough for me to cut and unroll sometimes. :)
Hope you are having a great week. :)
Thanks for the tutorial, cowgirl. :-)
Nice technique. But I must admit I am really looking forward to the "end" product on this one!
Much easier than the way I do it Jeanie. I am going to try that next time.
Now, where are the pics of the finished product? ;)
Thank you Linda, Hope you are having a great week. :)
lol Marc thanks! :)
I hope to post pics tonight if I get the chance.
You sure know me well....
lol
Thanks Bill! Hope it works out well for you.
You know me well too.. lol
Well that certainly looks a lot easier than my bungled attempts at it! Next time I'm trying your way!
Hey Mike, good to see ya. :)
Hope this method works for you.. I find that most loins aren't round..so this is easier for me. lol
Hope you have a great week!
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