How to Tie a Loin Roast
- 1). Trim excess fat from the roast. Mix 2 tbsp. minced garlic and 2 tbsp. olive oil in a small bowl. Spread the garlic mixture on top of the roast with a spatula.
- 2). Cut a length of butcher's twine three times as long as the roast.
- 3). Tie the butcher's twine around the right end of the roast. The knot should be on the top side of the roast.
- 4). Wrap the long end of the butcher's twine around the roast. Tuck the end under the twine on top of the roast. Pull the twine through, and tighten until the twine is snug and forms a cross on top of the roast.
- 5). Continue wrapping the twine around the roast at two inch intervals. Knot the twine at the left end of the roast. Trim the excess twine before cooking.
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