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Place roast on cutting board with short ends at 12 and 6 o’clock. Holding a sharp knife parallel to work surface, make 1/2-inch-deep lengthwise cut through underside of roast, pulling back meat with your free hand and unrolling it as you continue to cut through the roast. (You should end up with a piece of meat that is about 1/2 inch thick and 3 times the size of the original roast.) Cover meat with plastic wrap; pound to even thickness.
Have your butcher butterfly the pork roast.
Cut kitchen string and arrange pieces in parallel lines on the work surface. Place meat, cut side up, over strings before topping with the stuffing. The strings will be in place, ready to tie, once the meat is rolled up.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.