Tying a Pork Roast

1. Cut a piece of butcher twine approximately 5 feet long to accommodate a family-sized roast.
2. Place pork loins together on a cutting board with the fattiest side facing outward.
3. Loop one end of the twine around the roast about 1-inch from the side and tie it in a simple knot.
4. Guide the remaining string over about 1 1/2-inches; hold it into place with one hand while feeding it under and around the roast in a parallel loop using the other hand. When the loop is complete, thread the string through the loop and pull over another 1 1/2-inches. (There are now two loops around the roast with a perpendicular line connecting them.)
5. Repeat until about 1-inch from the end of the roast.
6. Flip over the roast and run the string around the back side, winding around each original loop and pulling tight.
7. Return roast to its original position and tie off at the first knot.
8. Cut off excess string.