Stuffed Pork Loin Recipe : How to Prep Meat for Stuffed Pork Loin

Ok now that our filling is cooking our croutons
are softening we are going to work on our pork loin, this a well turned pork loin. What
you want to do you want to make your initial cut about quarter or half inch from the top,
just nice and even be careful not to cut your hands. What we are going to do, is work our
way, the way down here then back around and up and we should have a piece of pork that
is thick and laid out flat. Now if you are new to doing this, just take your time, you
can’t take back a cut, you don’t want to go through the flesh so you have a hole. Otherwise,
your stuffing will leak out and it won’t ruin the dish it’s just not as appealing. So take
your time, just look where you are going make sure to keep the thickness consistent. You
just keep cutting and working it out. Be careful, and just work the knife all the way down.

28 thoughts on “Stuffed Pork Loin Recipe : How to Prep Meat for Stuffed Pork Loin

  1. I'm a butcher and I do this for my meat case. I cut mine so its about 1/4-1/2" think so I get more layers,I first lay provolone chees down covering every bit of it and then I lay down uncooked bacon touching each other(a whole package) then roll it up and tight about 5 strings around it to hold it in place. I also make ones with only chees and baby spinach. They sell fast and it all uncooked in my meat case. Not intened for cook pots,oven only. Nice video,

  2. Pork is the greatest thing that god ever created. Assuming, of course, that such a god exists (highly unlikely) .

    Great Video by the way, Props.

    Meat-Eaters Unite!

  3. Thank you so much!
    My first attempt at doing this turned out a disaster, plus, the 2 glasses of wine didn't help, either.

    Honestly, though, I have recently noticed you popping-up in quite a few of my youtube searches for cooking tips, and I can say – you're becoming my new favorite virtual mentor. I would enjoy a beer and chat with you sometime….cheers!

  4. Excellent tutorial. I've been searching how to butterfly a boneless leg of lamb and this will work perfectly along with the stringing technique. Thanks!

  5. Very Cool, that was my goal! I`m in the midwest and wold love to have a beer sometime!
    Best! Chef DonnO

  6. Good video except you have no idea how to hold a knife. You talk about having control and you don't even hold the knife correctly. Pinch the knife at the base of the blade. Much safer and better control.

  7. What do you know about holding a knife. This guys been at it for over 30 years. As most professionals, they adapt to what works best for them and obviously it`s working well for him you arm chair cookie!

  8. Always gonna have someone that can "do it better". LMAO. I enjoy these videos and have learned a thing or 2. I cook on offshore oilrigs and I'm always looking for different things to cook, you know to keep em guessing. Thanks for the uploads.

  9. Hey, thanks for sharing this.  My wife and I don't eat traditional Turkey and Dressing for Thanksgiving, but this might be something we're interested in doing.  I just hope the steps in these videos are like watching a guitar player, you make it look so easy!

  10. Thank you. I never knew how to do this. The first time cutting was very slow, as my knife was not as sharp as I thought it was and I was afraid of cutting myself. One side is definitely thinner that the other, but that can be in the middle. I look forward to this!

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