How to Butterfly, Stuff, Roll, and Tie a Pork Roast Like a Celebrity Butcher

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Like almost all the videos I do, this tutorial for how tobutterfly, stuff, roll, tie, and roast a pork loin was inspired by a viewer’srequest. However, this was NOT your typical food wish, as it came via ChrisLaFrieda, from the celebrated Pat LaFrieda Meat Purveyors! 

That’s right. America’s most famous butchers are fans of thechannel, and asked me if I wanted to do a video with some of their fabulousmeat. After carefully considering the offer for two or three seconds, I agreed,and we decided to show their technique for a rolled, stuffed, caul-fat-wrappedpork loin.
Not only do the LaFrieda’s star in their own TV show, "Meat Men," but their client list is a who’s who of the country’stop chefs. Their custom burger mixes are legendary, with the most famous beingthe Minetta Tavern’s “Black Label Burger.” Basically, if you’ve not heard ofPat LaFrieda Meats, you need to turn in your foodie card right now.
I tried my best to adapt their technique for the homekitchen, and as you’ll see, there really isn’t anything that even an averagehome cook couldn’t accomplish. For example, the butterflying may not look veryelegant with all those slash marks, but in the end it will look amazing, and isa bit easier than the pro method.
As far as the caul fat wrap goes, you’ll need to go past thesupermarket meat case, and talk to a real butcher. Anyone that can get you alarge pork loin roast, like the one we used here, will be able to get you ahalf-pound of caul fat. It really is one of the keys to this procedure.
Pork loin is so lean, and by covering it in a thin layer ofcaul fat, you’re adding lots of moisture, as well as another layer of flavor. Ihighly suggest you find some, and if you don’t use it all for your roast, itmakes a perfect casing for some sausage patties.
Anyway, a very special thank you to Chris LaFrieda, and therest of the LaFrieda family for the opportunity to share this great technique.I hope you enjoy the video, and it gives you the confidence to try thisexciting technique soon. Enjoy!

Ingredients:
5-6 pound boneless pork loin roast, butterflied as shownsalt and pepper to taste (be generous, that’s a lot of meat)3 cups any prepared bread stuffing recipe (ones with herbsand dried fruit will be particularly delicious)caul fat, as needed1 sliced onion for the roasting pan
Roast at 450 degrees F. for 15 minutes to sear.Reduce heat to 325 degrees F. for about 1 1/2 hour OR untilan internal temperature of 140 degrees F.
Pan Sauce Note: Once you remove the roast, you can add asplash of water to the pan, along with a tablespoon of balsamic vinegar if desired. Place over high heat and bring to a boil, scrapping the goodnessfrom the bottom with a wooden spoon. Season to taste, and spoon over slicedmeat.Pin It Now!