How to roll and tie a pork loin
Try this method the next time you have roast pork- it’s easy with our step-by-step guide and bound to impress!
- Roll up the pork loin around its stuffing and put it, skin-side up, on a chopping board. Run a roll of string under the far end of the pork with the roll (or long end) in your left hand and the cut end in your right hand.
- Loop the cut end clockwise around the long end.
- Bring the short end over itself towards you, creating a loop around your finger, then pass it under the long end. Bring the short end back over the long end, then push it through the loop.
- Pull the short end to form a knot. Pull on the long end to tighten the loop round the joint.
- Unroll a loop of string, then with your right hand, twist it 180 degrees clockwise into a noose. Slip this under the loin and pull it tight so it sits 2-3cm below the first loop.
- Repeat the loops down the length of the pork loin, keeping the knots in the centre.
- Turn the joint over. Unroll the string to 1½ times the length of the joint, then cut. Run the string around each existing loop until you reach the end.
- Turn the joint over, tie the ends of the string, then trim neatly.
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