Comments on: How To Butterfly A Pork Loin

By: Cranberr Tangerine Chutney Recipe

Cranberr Tangerine Chutney Recipe — Thu, 25 Nov 2010 16:00:38 +0000

[...] have served this stuffed in Butterflied Pork Loin, topped chicken with it, and dolloped it on cream cheese spread over crackers. It would also be [...]

By: Thanksgiving Favorite Recipes

Thanksgiving Favorite Recipes — Mon, 22 Nov 2010 17:09:45 +0000

[...] Butterfly a Pork Loin and Stuff It! [...]

By: Chell

Chell — Sun, 07 Mar 2010 00:31:05 +0000

Thanks so much for posting this…. the pictures were SOOOO helpful! Stuffing mine tomorrow with apples and cornbread stuffing and apricots and doing a cider reduction sauce for on top of it.

I love pork!

By: The Food Hunter

The Food Hunter — Mon, 23 Nov 2009 20:49:32 +0000

This is very helpful.

By: A Feast for the Eyes

A Feast for the Eyes — Fri, 20 Nov 2009 22:23:24 +0000

This is a great tutorial. I love pork loin, and I made fig jam, so you really inspired me on making this– it's so perfect, right down to the rosemary. I can't wait to make this soon. Brilliant and thank you so much!

By: megan

megan — Fri, 20 Nov 2009 21:16:19 +0000

wow, this looks impressive. For some reason I am nervous about things that look fancy like this. But thanks for your step by step pictures – that is so helpful! I'll let you know if I am brave enough to try it

By: Megan

Megan — Fri, 20 Nov 2009 19:07:25 +0000

Love the filling – it looks perfect. And all that fresh rosemary….. very delicious, indeed.

By: The Blonde Duck

The Blonde Duck — Fri, 20 Nov 2009 18:23:14 +0000

Is it sad I got excited about raw meat?

By: Danielle

Danielle — Fri, 20 Nov 2009 06:02:25 +0000

great info and wonderful recipe!

By: Kathleen

Kathleen — Fri, 20 Nov 2009 05:01:18 +0000

This is the best photo sequence and set of instructions I've ever seen on butterflying a roast! Thanks for the tutorial. I'm book marking this page.