How to Truss the Meat for Gourmet Pork Roast Recipe

Video Transcript

"So, I want to just get this salted and peppered, and let it sit for a little bit, and then I want to get into showing you about the marinades, because that's an important part. Once we've seared this off, we're going to put one of the marinades on, and pour another one over. We've got our pepper; it's pretty simple. We're going to tress it; I might say we're going to need about that much. You just want to tie this in a couple of spots. Again; we want to keep that meat nice and tight so that it all cooks evenly. You can see it's got some little tie marks in it from when it was a larger roast, but I'm going to redo this, starting at the bottom. First of all, I 'm going to come up, and just make a straight knot, and then; as if you were doing..let me show you this again. You're going to turn it around. If you knit at home, you're sort of making a slip knot. If you're a guy, it's a slipknot; you guys all know what that is. We're going to come up under the roast, and we're going to pull back, and rock on it until it's nice and tight. Now we're going to do another one. Come up under the roast, pull back until it's nice and tight, and I'm going to just tip this roast over, go underneath, bring it around to the top, and tie it over here. That was really easy. People get so scared tying a roast. It's just a simple slipknot, but look; it's taken and it's made this very uniform, which means it's going to cook real evenly, and sear very easily. So, it's on to our marinade. "