Steps to Tying a Roast
Tying a roast can be intimidating at first but with some practice, it’ll become second nature. Tying a roast makes it cook much more evenly and also allow for various stuffings. For this demonstration, we are wrapping a seasoned pork tenderloin with bacon and tying it to keep it into a cylindrical shape.
SERVES 4
METHOD:
- Lay the bacon onto the cutting board, allowing the slices to overlap
- Lay plastic wrap over the bacon and gently roll it with a rolling pin to even out the slices and to make it thinner and a larger surface
- Separately season the pork tenderloin and cut into two equal pieces
- Place the pork pieces in the middle of the bacon slices
- Wrap the pork loin with the bacon completely and roll so that the end pieces where the bacon connects is down to the cutting board
- Using butcher twine, cut into lengths a little bigger than the finished diameter of the roast
- Working from the middle out, tie the strings firmly to hold the shape (do not tie too tight and allow a little wiggle room)
- Space your strings 1.5 inches apart all the way to the ends
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