How to Tie a Roast to Cook

For a beautiful presentation, tie a tenderloin of pork before roasting.

Beef, pork, lamb, wild game or even a large filleted fish -- a well-prepared roast makes for a memorable meal. Tying a roast helps you manage an uneven cut of meat, ensures uniform cooking, and makes for a more pleasing presentation. It is also the only way to properly cook a stuffed roast so the stuffing provides moisture and flavor for the meat, and stays in place while in the oven.

Things You'll Need

• Kitchen twine
• Scissors
• Cutting board

Instructions

Classic Tie Method

1. Cut 5 to 6 feet of twine off the roll with scissors and set aside. With the long side closest to you, lay roast on a clean cutting board to get ready for stuffing (optional) and trussing.

2. Prepare stuffing, per your recipe, if using. Stuffing works best with flatter pieces of meat -- boneless chicken breast, lamb shoulder, tenderloin of beef -- as they are easier to stuff and roll. Spread stuffing on meat, leaving an approximately1/2-inch strip without filling -- this exposed strip will be farthest away from you. If not using stuffing, skip to the next step.

3. 

   Use kitchen twine to tie a crown of roast or stuffed tenderloin.

   Start rolling the cut of meat away from you -- if using stuffing, this will be towards the exposed strip. Continue rolling until you have a nice, tight roll. Turn the roll 90 degrees, so it is pointing away from you.

4. Begin at the end closest to you by bringing the twine under the meat -- the loose end and the rest of the piece of twine will meet on top to be tied together with a square knot. Take the longer end of the twine down the middle of the roast about 1 1/2 inches and hold with your thumb. Bring the long end of the twine under the roast and around to meet your thumb on top. Tie another square knot; continue this process every 1 1/2 inches down the roast.

5. Flip the stuffed roast over gently when you are at the end. Bring the twine lengthwise down the middle ensuring that you loop the twine around each string so a nice tight roast is achieved. You should end at your original knot, after gently flipping the roast back over. Tie a second square knot around the original knot and cut off any excess twine. Your roast is ready for the oven.

Tips & Warnings

• For a quick-tie method, take smaller pieces of twine and individually tie the roast at 1 1/2-inch intervals encircling the meat. This will achieve the same result, but the presentation will not be as nice.

References

• Epicurious: How to Classic Tie a Roast
• Epicurious: How to Quick Tie a Roast