As I promised today we will see how to cut, fill and tie a pork loin. I will not put quantities or ingredients because this is just a "step by step" on how we make a stuffed pork loin. If you click on this recipe loin stuffed find the quantities and ingredients you need for the recipe and I hope that with this article as a reference with any questions you may you may arise over the cut, fill, or tying the meat. To the kitchen!

To make the pork loin rolled need:

     Tape a piece of pork loin (estimated about 250 grams of meat per person)
     The filling of your choice (the next day see a filling in the recipe)
     A sharp knife
     Hilo cooking (to tie the piece of back)
     A skewer or skewer (optional)

How to cut, fill and a pork loin errollar step by step:

1) The first is to make clear that the piece of meat you use is going to use pork loin TAPE (for other pieces of meat have to adapt the cut). As if it's any piece of back reference the photo is of a kilo and ate with four. Now we can start cleaning the meat by removing excess fat (look at the picture how clean it was the back).

2nd) To start the cut of meat is best to put the back in front of you along (as in the photo). Then puts the knife on the right side to a third of its top and cut to the left but not to the end. Look closely at the picture because in it you will see where the knife is for.
Pork Tenderloin step 2
3rd) Take the meat knife and opens like a book (see photo). Now just where in the picture I have drawn the dotted line you put the knife and cut right.
Pork Tenderloin step 3
4) Try to make a cut that divides the piece of meat into two equally high (note the picture) and do not forget that we should not reach the end of the meat, the knife should stop cutting a few inches before (see photo ).
Pork Tenderloin step 4
5 º) takes the knife and open the meat ends (see photo). This is where I have to ask you not lynch me if you see a professional butcher photo :)
Pork Tenderloin step 5
6th) After the cuts of meat that we are looking at has better presence than has been stuck underneath the cutting board. For the rolling back what will be nice is to lift the meat and turn it so that the part that was touching the cutting board is now up (see photo).
Pork Tenderloin step 6
7th) To facilitate the winding turn the table so that the spine remains open along in front of us.
Pork Tenderloin step 7
8) It's time to fill. Put the filling in the recipe or the one you prefer. If you add boiled eggs to fill a little trick you can use so you do not have a problem getting a skewer rolling over the eggs so that they are linked to each other (and not move anything).
Pork Tenderloin step 8
9th) started to roll up the meat. Lift the back of the closest to you and start rolling. If using eggs aguantalos left hand (note the picture) so they do not go to the center of the meat.
Rolled Pork Tenderloin
10 º) When the spine is curled's time to pull the skewer (if you used it). Simply attach the back and rolled up tightly and with the other hand pull the skewer.
Pork Tenderloin step 10
11th) Now is the bundle. Put the thread under over the meat and give it a spin around. It then begins to spin from one end to the other and when you reach the opposite end you started spending again kitchen string along a couple of times and ends with a knot.
Tied Pork Tenderloin
To eat:
And that's it, you have the meat ready for cooking. You can put it in the oven or do it in the pressure cooker. If you use a large piece of meat can give you problems the pressure cooker (because you'll run out site) and have to use the oven mandatory.
If you add something to fill you'd like to stay in the center of the meat when you make the cut, you have to put anything you want that is centered at the top of the meat (on the side closest to you) before you start rolling. In this "step by step" we used some boiled eggs and placed it so that when we cut the flesh are centered (use it for reference).
Update: We have here the full recipe loin stuffed with ham and egg, served with peas and carrots.