HOW TO STUFF PORK
How to "Double-Butterfly a roast
1 Before cutting, put the pork in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the stuffing.
2 Lay the meat down, fat side up. Insert the knife into the meat ½" (1cm) horizontally from the bottom of the roast, along the long side of the meat. Make a long cut along the bottom of the roast, stopping ½" (1cm) before the edge of the roast as shown in the photos above.
3 Open up the meat and continue to cut through the thicker half of the roast (what was the top part), again keeping ½" (1cm) from the bottom. Repeat until the roast is an even ½" (1cm) thickness all over when laid out.
4 If necessary, pound the roast to an even thickness with a meat pounder (although this is not usually necessary).
5 Season the inside of the roast well with salt and pepper. Spread out the stuffing on the roast, leaving a 1" (2.5cm) border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1" (2.5cm) intervals. Season the outside of the roast generously with salt and pepper.
6 Place roast on a rack in a roasting pan, place on the middle rack of the oven.
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