I was getting a small loin roast ready to make a Smoked Stuffed Horseradish Crusted Pork Roast so I thought I'd post how the roast is roll cut.
Roll cutting a pork loin:
With the end of the roast facing you, cut a lengthwise slit 1/2-inch from bottom to within 1/2-inch of the edge on the other side of the loin. Open the flap you have just made. Make another cut through the thick portion of the pork loin, again 1/2-inch from the bottom and to 1/2-inch from the edge. Unroll the loin to form a flat piece of meat. Repeat until pork is an even 1/2-inch thickness. Pound the meat, if needed, to make it an even thickness.
![](http://i1166.photobucket.com/albums/q616/bbqchef/wholeroastwm.jpg)
1 1/2-pound boneless pork loin
![](http://i1166.photobucket.com/albums/q616/bbqchef/firstcutwm.jpg)
After making the first cut
![](http://i1166.photobucket.com/albums/q616/bbqchef/secondcutwm.jpg)
After making the second cut
If necessary you could keep repeating the cuts until the roast gets to an even thickness. You want each section to be about 1/2-inch thick.