How to Tie a Pork Roast

Keep your roast evenly shaped for even cooking and a beautiful presentation.

Whether you're prepping a pork roast for a holiday meal or just want to make your Sunday dinner shine, tying your roast helps it cook evenly and hold its shape. All you need is a few minutes and some butcher's twine to do it like a pro.

Items to get started:

Prep the roast.
Place the pork on a cutting board with the fattiest side facing out. If you're tying two loins together for a larger roast, align them side-by-side with the fat sides facing out.

Start the first knot.
Loop the twine about 1 inch from one end of the roast and tie a firm knot to anchor it.

Chef's Tip

Lay a damp paper towel under your cutting board to keep it from slipping while you work. It’s a small step that makes a big difference when handling raw meat.

Make even loops.
Working along the length of the roast, pull the twine over the top, then underneath the roast to create a loop every 1½ inches. As you move along, keep the loops snug but not too tight. Each loop should be connected by a line of string running lengthwise along the roast.

Flip and secure.
Once you've reached the other end, flip the roast over. Run the twine straight across the back, weaving it under each crosswise loop to secure them in place.

Finish the tie.
Flip the roast back to its original side and tie the end of the twine back to your starting knot. Trim any excess string.