/ck/ - Food & Cooking

Please fucking help me because I've never made pork before and have no idea what I'm doing.

So, I have this huge hunk of pork. It's about a foot long, I know it's part of the loin, but not sure which part. (Might anyone know if I've got a 3lb or 5lb cut?) Anyway I decided to make it Julia Child style, and got it all marinated in preparation for her casserole-roasted pork recipe.

Looking back over the preparation section of the pork chapter, though, she seems to insinuate that if you've got a boneless roast (as I do), that it should be "rolled and tied." Now, I haven't done that. She doesn't seem to have any instructions on how to do that. Do I really need to? Also, should I make the whole thing or cut it in half and make two different dishes with it?

Picture somewhat related, the cut I have is a little more "flat."