Cooking Question re: roast loin of pork

[tiggerlover]

I have a recipe for a roast loin of pork and it tells me to truss it with butcher twine. I have no idea what butcher twine is and I seriously doubt I will be able to get any before Saturday, so my question is this, is there something else I can use or can I for go using it at all?

 

[JerseyJanice]

Is your roast boneless? That would be the only reason for trussing it--so it keeps a nice shape when you bake it. If it's still got bones, don't worry about it at all.

You can ask the butcher at your grocery store to give you some. They usually will, no problem. I use it to make brasciole. Also, the string they put around boxes in the bakery works, too.

 

[musicfan]

You can tie it up using string or regular twine. Doesn't matter.

 

[amid chaos]

I don't tie my boneless pork loin. Just cook it, fat side up with lots of pepper and salt. it cooks quicker this way.

 

[fireplug]

If you have not bought the pork yet, have the butcher do it at the store and then you don't have to worry about it.

Steve

 

[tiggerlover]

Thanks all!

Since we are in a remote location, we have to order our cuts of meat in advance, so I already have the boneless pork loin on hand. Having a dinner party on Saturday, so your quick responses have surely helped.

 

[Mamu]

Debbi if it's a solid roast you don't have to worry. The only reason it would tell you to tie it up is if it's been stuffed, or cut from a shoulder and usually these roast come tied. You can use regular thread if you do not have twine.

I also wrap my pork roast up with foil. Pork has a tendency to be dry, by wrapping it you keep in the juices. You can remove the foil the last 20 minutes to brown it a little.

 

[Kermit]

I agree that it probably doesn't have to be tied. But you could also use kite string if you have that on hand. You might want to soak it in water first if you're cooking the roast at over 350 degrees, just so it doesn't burn.