Tie a Rolled Pork Loin
Tying the meat helps the roast cook evenly and carve nicely
with Jennifer Armentrout
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You can tie standard knots, or try this more advanced butcher's knot, as demonstrated by Fine Cooking's Test Kitchen manager, Jennifer Armentrout. A long piece of string and a twist of the wrist is all it takes.
The complete recipe for Roast Pork Loin with Garlic & Rosemary (Arista) is in the October/November 2002 issue of Fine Cooking (#53). For more ideas read the entire article, "Dressing Up Pork Loin," by Anne Willan, starting on page 50.
Video: Gary Junken
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