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How-To

Beyond Plain Pork

Butterflying and stuffing with summer vegetables adds moistness, flavor, and eye-appeal to a boneless roast

Fine Cooking Issue 03
Photos: Martha Holmberg
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Adding stuffing transforms a plain piece of meat into a dish that is enticing, writes Hartmut Handke. His stuffing is a combination of pan-seared vegetables loaded with fresh herbs and olive oil, adding moisture and color to a pork loin. Cook the stuffing first, to simplify cooking the meat; that way, you won’t overcook the meat waiting to finish the inside. He details his butterflying and trussing methods and how he rolls the finished log in a mix of herbs. Searing finishes off the preparation before stowing it in the oven.

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