PORK ON THE GRILL

series: AMERICA'S TEST KITCHEN FROM COOK'S ILLUSTRATED

air date: November 7th 2009 3:30 PM

Grilled Stuffed Pork Loin - Bridget Lancaster grills a center-cut pork loin and uncovers the test kitchen's technique for keeping this cut moist without brining. (The trick is in the stuffing.) Host Christopher Kimball demonstrates the professional method for tying a butcher's knot. Sauteed Spinach - Despite its convenience, cooking turns tender baby spinach into a watery mess Lancaster shows how the test kitchen substitutes baby spinach for bigger, mature flat-leaf spinach in cooking to make a side dish worth eating. Tasting Lab: Bacon - Jack Bishop investigates premium bacon varieties made by hand with old-fashioned curing methods to determine their worthiness.

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