How To Butcher , Stuff & Twine (Tie) a boneless Pork loin

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How To Butcher , Stuff & Twine (Tie) a boneless Pork loin

INGREDIENTS: Serves 8-10
3 lbs. (approx. 1 1/2 kilo) piece of pork tenderloin (the centre cut)
5-6 medium size Italian sausages (spicy or mild)
3-4 pieces of Swiss cheese or provolone
1 cup (approx 60g) chopped parsley
3-4 ozs. (approx 85-110 g) spinach
1/2 cup (125ml) white wine + (PLUS 2 cups (500 ml) for cooking
1 1/2 cup (approx 360 g) of your favourite meat spice
My Father uses a base of Montreal Steak Spices (which is a mixed blend of spices) and adds a few more spices to it to elevate the flavour(his secret recipe)
4 garlic cloves
6 large carrots (cut in big pieces)
6 large celery stalks
2 medium size onions (cut in quarters)
Butcher’s twine

NOTE: Parsley, spinach & celery have been rinsed and patted dry. Carrots were peeled & rinsed. Onions peeled and rough chopped.

1) Trim off some of the excess fat. Reserve the trimmings in the freezer to be used in another recipe. Butterfly open the piece of pork loin as sheen in the video and Set aside.

2) STUFFING: remove the casing from the sausages. Place in a large mixing bowl.Tear into pieces with your hands. Add the wine and parsley. Mix well with your hands.

3) Spread some of the mixed seasoning over the entire butterflied piece of pork loin and rub it into the mixture, then proceed to layer some of the spinach over the entire piece.

4) Flatten some of the sausage mixture (as if you are making a patty) enough to cover the entire piece. By flattening the sausage mixture, it will secure the spinach in place & won’t slip out.

5) Top with slices of Swiss cheese. Cut into proper size pieces if necessary.Add another layer of spinach. Roll nice and tight.

6) Choose your choice of tying with twine. There is the wrap around or the twist twine around the fingers, (the Enrico way).

to learn how to cook it, watch this video below
   • How To Butcher , Stuff & Twine (Tie)  a Bo...  

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