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How did you cut that loin? Did you do a spiral cut all the way around the loin or did you do straight cuts and "unfold" it into that wonderful flat stuffable loin?
Hi Baz...I kinda roll cut it. Bring the knife an inch or so off the board and unroll the loin as you cut into it. I wasn't very practiced, so lots of hills and valleys. I covered it in plastic wrap and used a mallet to flatten it out a little better. I was trying for 3/4" thick.
Cool... I've seen that done, but have always been scared to do it. Only stuffed loins I've done have basically been butterflied and stuffed before tying it up. But I love the way you did it.... it obviously allows about 10x as much stuffing to go in it!!! I'll definitely be doing one of these the next time loins are on sale. Thanks for the great post/info/q-view!!!!
Dave, I almost lost control going thru your post! I stayed patient and went from the first page to the last instead of jumping to the end to see the results. Glad I did! Great post, Great Q-View!!!
Hi V...I started cutting the loin lengthwise about an inch up from the cutting board, cut into it some and roll it a little, cut some more and roll again, continue until it is somewhat flattened out. Then I had a very lumpy rectangular piece of pork. Covered it with plastic wrap and pounded the lumps flatter. When pounding it out, pull the mallet in the direction you want to help maintain the shape.
Hope this helps, now wishing I had snapped a few pics while cutting it