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How-To

Tie a Rolled Pork Loin

Tying the meat helps the roast cook evenly and carve nicely

Gary Junken
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You can tie standard knots, or try this more advanced butcher’s knot, as demonstrated by Fine Cooking‘s test kitchen manager, Jennifer Armentrout. A long piece of string and a twist of the wrist is all it takes.You can tie standard knots, or try this more advanced butcher’s knot, as demonstrated by Fine Cooking‘s test kitchen manager, Jennifer Armentrout. A long piece of string and a twist of the wrist is all it takes.

The complete recipe for Roast Pork Loin with Garlic & Rosemary (Arista) is in the October/November 2002 issue of Fine Cooking (#53).

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