Appears in Cook's Illustrated November/December 2000
We solved the three classic problems with this holiday roast: tough, dry meat; dull, flavorless stuffing; and a sloppy, pale appearance.
To ensure that our stuffed pork loin recipe would give us moist meat and a flavorful stuffing in one cohesive package, we first brined our boneless pork roast for flavor and texture and then butterflied and pounded it to an even thickness, ...