Stuff and Truss

When stuffing something like a chicken breast or pork loin it is best to butterfly first by slicing along the side. Work towards the center and stop when you are about one inch from the edge.

Prepare an all cotton trussing string by making a slip knot with a large loop.

Spoon stuffing into the center of the butterflied meat.

Roll the meat around the stuffing and place the loop of twine around one end. Pull this tight.

Make a loop with the end of the string on the top of the loop.

Fold the loop over the end of the pork loin and pull it down about 1 1/2 inches and gently tighten. Repeat this step until the meat is trussed and tie off the end.