Try these techniques by making our delicious Collard and Apple-Stuffed Pork Loin. Save time and ask your butcher to trim and butterfly the pork loin for you. And make sure you purchase a pork loin, not a pork tenderloin.
Step 1: Place pork loin lengthwise on a work surface. With your knife approximately 1⁄2 inch above bottom of pork, slice lengthwise, keeping your blade parallel to surface, cutting to but not through the other side. Unfold pork loin.
Step 2: Working with the larger half, continue slicing pork loin, unrolling as you go, until pork loin is flat. Cover with plastic wrap, and pound to an even thickness with the flat side of a meat mallet. Remove plastic wrap.
Step 3: Season pork loin with salt and pepper. Top with greens mixture, leaving a 1-inch border on all sides. Starting with end closest to you, tightly roll pork loin.
Step 4: Starting at one end, wrap pork loin with bacon slices, overlapping slightly. Tuck ends of bacon slices under pork loin.
Step 5: Place 12-inch lengths of kitchen twine under pork loin in 1-inch intervals. Tie to secure, and place in prepared pan.