How To Stuff And Roll A loin Of Pork.A Pork Roulade.TheScottReaProject

Pork Butchery.How to make a stunning stuffed and rolled loin of Pork,this is an amazing butchery technique,and looks fantastic on the plate.It is rolled into a spiral and is Stuffed with a home made Pork sage and apple stuffing.Its then cooked,and the finished product is a masterpiece.A great butchery master class.Thanks for watching.

HOW TO TIE THAT BUTCHERS KNOT...

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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..

[sonialeecoleman-callinder]

Scott I am from Jamaica West Indies, and we love to cook I myself is a very good cook. I must tell you I have watch a lot of videos on cooking, but so far I love yours.
the way you show us how to do every thing its just awesome, thank you.

[phillipangell]

End of the I cant wait. Big chomp mark in the slice nearest the camera!! Naughty boy, you didn't wait!!

[TheRealDrCube]

I made this for my family tonight and it turned out wonderful!  I was able to get some fresh sage too.  Though, if I were to make this again I would probably add some dried sage as well to up the sage flavor!  I served it with some glazed carrots and salt boiled baby yukon gold potatoes!  For the stuffing I used pork breakfast sausage because the only other sausage my butcher had was spicy Italian... which didn't seem like the best choice and it turned out pretty good.  Thanks Scott!

[k.c.mccormickjr]

omg, thats why U R an award winner Scott

[trl]

Made this yesterday - it was actually easier than I expected (beginner's luck perhaps). It turned out out great and the wife and kids loved it. Thanks for posting it and keep up the great work.

[robc]

Scott, You sir are a total bad-ass, thank's for sharing this. Definitely trying this method out instead of the usual old boring loin of pork.

[brooksvenuti]

Pork loin was one of the only cuts of meat I could find during this whole Coronavirus panic. Giving this a go! Threw it in the oven 20 minutes ago and it smells AMAZING! Cheers from Colorado!

[ndevincenzo]

We made this tonight, and it was divine! It was so moist and no knife was required to cut it! Great recipe!

[bobmcbob]

YOUR ONE OF THE BEST TEACHERS IN COOKERY ON THE NET

YOU AND CHEF JOHN AND THE BBQ PIT BOYS EXPLAIN IT SO WELL

[MrEhole]

Brilliant Scott. Butchery is becoming a lost art.

[SheepdogsHeart]

I used this technique last night, and even though it was my first try the butchery part came out pretty good. Give me a few more tries and it should become quite familiar. I stuffed mine with garlic, onions, bread crumbs, sage, and dried cranberries. When I sliced it for dinner the results were better than I hoped for. Juicy, tender, and visually appealing. I do need to watch the butchers knot video, mine were pretty sloppy. Thanks for showing a great technique, you are making me a better cook!

[poolsmc]

Takes bite of apple and continues grating it... SAVAGE!!!

[kimquinn]

Only 2:37 in an having serious knife envy....sigh.
Love the idea of shredding instead of dicing the apple and leaving the skin is great. I agree with your comment about the apples. I live in Massachusetts, USA and we had an orchard about an hour away that specialized in heirloom, antique varieties of English apples. We visited every year until the owner passed away and the family didn't keep the business going. Horrible!! We loved the Cox orange Pippin and the nearly blackish red Romes. Can't find them anywhere in Mass that I am familiar with. Now, I am leaving on vacation Friday for Virginia and this will be on the list to make. Wonderful, thanks for such a great video and recipe.

[mspussthecat]

Making this on Saturday - very similiar to the way Ma used to make it but no apples. I'll try with the apples and have a shot of Calvados at the same time. You're awesomeness - the real deal.

[easein]

I too confess; ran the end of this vid twice.
Purely for carnal reasons.

Rea is a Food God.
All hail Rea!

[J-Q]

I have to say, I work in a Butcher shop with mostly pork and I think I'm going to give that recipe a try Scott. Looks absolutely delicious.

[duncanselvester]

Thank you Scott, I have learned so much.

[gerrylyons]

Scott pork is a favourite of mine already but you just made it supreme thank you

[reginajoson]

thank you for teaching me this technique easy and it works good job

[toddg]

love your cutting table it shows what they use