How To...
Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
Just Tell Me What to Eat!
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you.
Get the prescription for better health as well as healthy weight loss, including:
- What to eat
- How to cook it
- When to eat it
- What to eat at a restaurant
- What to eat if you're in a hurry
- and best of all....
- Why eating great food is the best health decision you'll ever make.
Cooking Techniques
Stuff and Truss
Butterfly the loin by slicing along the side. Work towards the center of the loin 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 pork loin.
Roll the loin 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 loin is trussed and tie off the end.
You will have to keep the stuffing in place as you truss the loin and after it is trussed and tied stand the loin on its end and gently press in more stuffing.