How to Truss a Pork Loin

Pork loin is trussed with butcher's twine or all cotton trussing string. Trussing twine is tied in a chain hitch pattern around the loin. The tied twine keeps the meat in a round shape and is used to hold stuffing in the meat while it cooks. Meat that is rolled around stuffing and trussed together is called a roulade. You can butterfly a pork loin, fill it with stuffing and truss it with twine to serve it at an elegant dinner party.

Things You'll Need

• Large chef's knife
• Butcher's twine or all cotton trussing string, 8-feet
• Spoon
• Prepared pork stuffing

Instructions

1. Cut along the side of the pork loin. Place one hand on the top of the loin. With the other, hold the blade horizontally against the side of the loin. Hold the loin with the top hand while the other slowly works the blade towards the center of the loin, stopping the cut 1-inch in from the opposite side of the loin. Cut all the way down the length of the loin and pull the sides apart like a book to butterfly the loin.

2. Make a slip knot with a large loop at the end of the butcher's twine or all cotton trussing string. Spoon the stuffing into the center of the butterflied pork loin. Gently roll up the sides of the loin around the stuffing. Slip the loop of twine around one end of the loin, with the twine ends positioned at the top of the loin and pull the loop tight.

3. Hold the short end of the twine up taut above the knot with your left hand. Pull the long end of the twine away from you and slip it under the loin. Bring the end of the long twine up and slip it under the part of the twine that you are holding taut above the loin. Move the twine down 1 1/2-inches from the first loop and pull to tighten the twine against the loin to create a chain-hitch link on the loin.

4. Continue wrapping the long end of twine under the loin while holding the other end taut, slipping the long end under the taut end of twine and pull the loop down 1 1/2-inches from the previous loop of the twine hitch-chain. When you have finished trussing the entire length of the loin with the twine, tie a knot to secure it against the loin. Move apart any of the chains of the twine so that they are all evenly spaced apart at 1 1/2-inches. Spoon more stuffing into the ends of the loin and press it in with a spoon to hold it in place.

Tips & Warnings

• After the meat has been cooked, let it sit for 15 minutes for its juices to settle, then remove the twine and cut the loin into 1 1/2-inch serving slices.

• Handle chef's knives with care as they are sharp.

References

• Dr. Gourmet: Stuff and Truss
• Bon Appetit: How to Tie Meat
• AllRecipes.com: Tying Roasts