Butterflying a pork loin is a great technique that allows you to stuff it with your favorite flavors. But have you considered taking it a step further and double butterflying the pork? This method creates an extra-large canvas for even more creative fillings. In this comprehensive guide, I’ll explain what double butterflying is, why it’s done and teach you step-by-step how to double butterfly a pork loin yourself for the perfect stuffed roast.
What is Double Butterflying a Pork Loin?
Double butterflying a pork loin involves cutting the meat almost in half lengthwise, leaving just a small hinge intact. Then, each half is butterflied by making horizontal cuts to unroll and open up the meat even more.
This gives you two very large, thin pieces of pork that can be stuffed with plenty of delicious fillings. When rolled back up together, the double butterflied pork loin creates an impressive stuffed roast that feeds a crowd.
Why Double Butterfly a Pork Loin?
There are a few advantages to double butterflying pork loin:
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More filling capacity – More surface area allows you to get creative with larger quantities and combinations of stuffings.
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Easier rolling – The thinner pieces are more flexible and easier to work with when rolling up the roast
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Even cooking – Double butterflying helps the pork cook more evenly since it’s an even thickness throughout,
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Impressive presentation – When sliced, the stuffing is visible in beautiful spirals within the roast.
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Flavor infusion – Seasonings and marinades can deeply penetrate the thinner meat.
While regular butterflying is perfect for most occasions, double butterflying takes your stuffed pork loin to the next level.
Step-by-Step Guide to Double Butterflying Pork Loin
Follow these simple steps for perfect results:
1. Start with a whole pork loin
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Purchase a boneless pork loin roast, around 3 to 5 pounds.
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Make sure it’s untied with the fat cap intact along one side.
2. Cut the pork loin in half lengthwise
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Place the pork fat-side down on a cutting board.
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Using a sharp knife, slice down the center to within 1⁄2 inch of the opposite side.
3. Butterfly the left side
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Turn the left side cut-side up. Make horizontal cuts into the thicker end.
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Continue making shallow slices to butterfly and unroll the meat.
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Spread it open until the side is about 1⁄2 inch thick.
4. Butterfly the right side
- Flip the right side over and repeat the process, making horizontal cuts to unroll and spread the meat open into a thin sheet.
5. Pound the meat (optional)
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If any sections are thicker than others, cover with plastic wrap and gently pound with a meat mallet.
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Pound to an even 1⁄2 inch thickness all over.
6. Season and fill the pork loin
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Season the inside surfaces lightly with salt and pepper.
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Spoon your filling ingredients down the center.
7. Roll up the stuffed loin
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Starting at a short end, carefully roll up the pork around the filling.
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Use cotton kitchen string to tie at 2-inch intervals to secure the shape.
8. Roast the double butterflied pork loin
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Roast at 425°F for about 1 hour until the internal temperature reaches 145°F.
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Allow the stuffed pork to rest before slicing into spiraled pinwheels.
And that’s it! With a few simple cuts, you can transform a pork loin into an impressive stuffed masterpiece.
Delicious Filling Combinations for Double Butterflied Pork Loin
Here are some of my favorite fillings to use with this preparation method:
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Apple, sage and caramelized onion – Sweet and savory, with soft sautéed onions, diced apples and fresh sage.
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Wild mushroom and goat cheese – Earthy mixed mushrooms such as cremini, shiitake and oyster with creamy, tangy goat cheese.
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Sweet potato and spinach – Roasted cubes of sweet potato and sautéed spinach seasoned with thyme and garlic.
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Sausage, kale and fontina – Spicy Italian sausage and thinly sliced kale with nutty fontina cheese cubes.
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Apricot, prosciutto and arugula – Diced apricots, crispy prosciutto and peppery baby arugula.
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Sun-dried tomato, artichoke and pesto – Marinated artichokes and sun-dried tomatoes with fresh basil pesto.
Get creative with your favorite flavors! The pork loin will take on the surrounding tastes as it roasts.
Helpful Tips for Double Butterflying Pork Loin
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Chill the pork in the fridge for 30 minutes before butterflying to make it easier to slice.
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Use a sharp chef’s knife or carving knife to get clean, precise cuts.
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Cut slowly and let the knife do the work when butterflying to avoid tearing.
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Don’t overfill – leave about 1 inch space at the ends for sealing the roast.
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Tie securely at 2-inch intervals but avoid pulling too tight or the meat can tear when cooking.
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Cook to an internal temperature of 145°F for tender, juicy pork.
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Let rest for 10-15 minutes before slicing for juicier results.
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Slice into 1⁄2 – 1 inch pinwheels to showcase the beautiful filling patterns.
Frequently Asked Questions
What’s the difference between regular and double butterflying?
Regular butterflying involves one lengthwise cut down the center and opening up the two sides. Double butterflying makes two lengthwise cuts to divide the loin into four thinner pieces total.
What kind of stuffing can you use?
Anything that complements pork! Favorite options are fruits, vegetables, cheeses, herbs, rice, bread crumbs, nuts, or breakfast sausage.
How long does it take to cook?
A 3-5 pound double butterflied stuffed loin will take 45-90 minutes in a 425°F oven until it reaches 140-145°F internally.
Can you butterfly a pork tenderloin too?
Yes, the technique works great for making stuffed pork tenderloin as well. Just adjust cook times based on the tenderloin’s thinner size.
Is tying the roast required?
Tying is highly recommended to hold the shape, ensure even cooking and prevent the filling from falling out. Use 100% cotton kitchen string.
Make an Impressive Stuffed Roast
Learning this double butterflying technique opens up a whole new world of stuffed pork loin possibilities. Impress your guests by carving into beautiful spirals of pork and savory fillings at your next dinner party. Or enjoy sliced pork pinwheels throughout the week for easy leftover meals. Regardless of how you serve it, a double butterflied pork loin roast makes for an elegant entrée.