Steps to Tying a Roast

Steps to Tying a Roast

Tying a roast can be intimidating at first but with some practice, it’ll become second nature. Tying a roast makes it cook much more evenly and also allow for various stuffings. For this demonstration, we are wrapping a seasoned pork tenderloin with bacon and tying it to keep it into a cylindrical shape.  

SERVES 4

how to tie a roast

 How to tie a roast steps

How to tie a roast steps

How to tie a roast

How to tie a roast

How to tie a roast

 

METHOD:

  1. Lay the bacon onto the cutting board, allowing the slices to overlap

  2. Lay plastic wrap over the bacon and gently roll it with a rolling pin to even out the slices and to make it thinner and a larger surface

  3. Separately season the pork tenderloin and cut into two equal pieces

  4. Place the pork pieces in the middle of the bacon slices

  5. Wrap the pork loin with the bacon completely and roll so that the end pieces where the bacon connects is down to the cutting board

  6. Using butcher twine, cut into lengths a little bigger than the finished diameter of the roast

  7. Working from the middle out, tie the strings firmly to hold the shape (do not tie too tight and allow a little wiggle room)

  8. Space your strings 1.5 inches apart all the way to the ends



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