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1 hrs 15 mins
I typed this out for my cousin, but I didn't note which of my cookbooks it came from! SORRY! Here's how to prepare the meat: Take a 4 lb pork loin and lay it on a cutting board. You’re going to need a very sharp knife. Run the knife down the length of the roast to make about a ½ inch incision down the its length. Now, angle your knife and continue to cut another 1 inch incision following the curve of the meat. As you cut the meat, fold the cut flap away from you to make a clean cutting surface. Continue to cut in about 1 inch lengths until you have a flat piece of meat. Essentially, you are trying to cut the meat so that if you roll it back together, it will look like a jelly roll. Perfection is definitely not a consideration so just try to get it as flat as you can. OR after reading all that, get your butcher to cut it for you! Tell him what you need it to be like. But it isn't as intimidating as it might look!
Units: US | Metric
Serving Size: 1 (202 g)
Servings Per Recipe: 8
The following items or measurements are not included:
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