How to French and Truss a Pork Roast

pork loin

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more affordable and flavorful.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar flavor without alcohol, while broth is more economical.

Score the sides of the membrane on the pork roast about an inch above the loin, cutting down to the bone.

Turn the roast 180 degrees and score the other end in the same manner.

Slice through the membrane to the bone, applying good pressure and making steady cuts.

Lift the fat to expose the membrane around the ribs, scoring it to make removal easier.

Insert the knife between the bones, making precise cuts to separate the meat from the bone.

Change to a smaller boning knife for better control and score the bones from one side to the other.

Peel back the membrane around the bone, scraping it aside as you go.

Ensure the membrane is fully peeled back from the ribs for easier removal of the chain.

Use a metal hook or an S hook for leverage to help peel the membrane off the bones.

Remove the chain from the ribs once the membrane is properly scraped back.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens