TechniquesUnrolling a Pork LoinUsing a sharp knife, cut along length of pork loin where loin meats ribs, holding tips of ribs with one hand to steady the roast.Cut through loin until you reach about three-quarters of the way down loin, then turn knife blade away from ribs and into loin.Keeping flat side of knife parallel to cutting board, cut through loin, unrolling it into a 1"-thick slab ready to be spread with dressing.Keep ReadingBizcocho Dominicano (Dominican Cake)By VILMA LOPEZZeppole di San GiuseppeBy NICK MALGIERISfinci di San GiuseppeBy CINDY SALVATOChewy Oat BarsBy CHRISTINA TOSIBourbon Pecan SouffléBy ORALIA PEREZAcarajé Com Camarão (Black-Eyed Pea Fritters With Shrimp)By EMME RIBEIRO COLLINSWhy Prunes Deserve a Permanent Place in Your PantryBy FARIDEH SADEGHINFar BretonBy FARIDEH SADEGHINKhoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew)By FARIDEH SADEGHINSee AllContinue to Next StoryADVERTISEMENTADAD
