My first time.....

cutting a pork tenderloin into a roll. It was a bit challenging... but i did an ok job i think. I didn't remove all of the sinew? (is that what it is) that was on it, i tried to get most of the fat/ugly pieces off. But i was afraid that the more i took off, i would end up butchering my meat... bad pun NOT intended!

Now i need to find a good recipe to stuff it with...

also...any tips on tying it? do i really need to, or will it work if i just cook it seam side down? i am guessing it might fall open.... dont know, i have never done it before...

Without tying it will fall apart. There is a way to tie by using slip knots and one piece of string. All you ready need is string .. do not use plasticized string .. and put around the roll and tie with a knot. You can use butchers twine, but simple cotton string will work.

thanks steve. As i was reading online after posting i realized i do need to tie it. My husband can tie a slipknot so i will ask him to do help me with that. i am really excited about cooking it. i might try it this week sometime..... i am still looking on what to stuff it with. I am guessing i cant really put too much in there or it will just get messy.

My ex-husband taught me to stuff pork tenderloins with fruit. He would slice it lengthwise and stuff it with prunes, dried apricots and slices of apples. Truss it up and bake. The moisture from the fruit imparted a nice, not overpowering flavor to the meat and also gave a tasty "compote" to eat with the pork. I still fix it this way and it always turns out great. The moisture from the apples keep the pork from getting too dry as well.