Whole Pork Loin | Basics with Babish

Partager
Intégrer

Commentaires • 2 116

  • ginger beer
    ginger beer Il y a jour

    I always wonder what you do with all this meat? You can't just eat it all in one day, do you? Do you invite friends over? Or is the video made over a couple weeks?
    I doubt that it will taste as good if you store it in the fridge for a day or two

  • Anakonda Kids
    Anakonda Kids Il y a jour

    Awesome! Thanks a bunch, Babish! Just got the same size pork loin from Costco :) Folding the sleeves and getting to town! We have a two flame gas stove and the cast iron pans. Just buying rosemary (a must with pork!) and lemons: have sage, thyme, basil, and lime - but want to keep it traditional, so - will only use your mentioned ingredients! ♥

  • Abigail Thompson
    Abigail Thompson Il y a 2 jours

    Does anyone remember the video where he showed how to truss a roast?

  • Just Saying
    Just Saying Il y a 2 jours +2

    when I'm hungry I watch food videos. I am a masochist.

  • Azael Contreras
    Azael Contreras Il y a 3 jours

    What’s that blue watch you own babby?

  • Richard Nixon
    Richard Nixon Il y a 3 jours

    Pork fillet?

  • Stormageddon, Dark Lord of All

    Train Track
    Belt Buckle
    0:31
    Both Chuckle

  • Thomas Dalzell
    Thomas Dalzell Il y a 3 jours

    god damn pork shill

  • Shaggywonda
    Shaggywonda Il y a 3 jours

    Does the pilot light not work? I saw the torch.

  • painhellemental 9000
    painhellemental 9000 Il y a 7 jours

    Make gourmet steamed hams

  • drklnk23
    drklnk23 Il y a 7 jours

    Surgeons knot

  • irlGlitches
    irlGlitches Il y a 8 jours

    haha I break them down into chops and smaller roasts for the crockpot. :D

  • frostkeeper
    frostkeeper Il y a 8 jours

    And then wrap it with bacon

  • Madeleine Francis
    Madeleine Francis Il y a 11 jours

    Anyone have tips on the best/least-disruptive way to check for doneness without a meat thermometer? I'm gonna check at 90 mins but it's already in the oven!

  • Dave Stout
    Dave Stout Il y a 11 jours

    Babish looks like he's using a KAI shun knife on that loin. KAI being the parent company of kershaw and Zero Tolerance knives, she's a beauty.

  • Long Tran
    Long Tran Il y a 13 jours

    Looks like it’s possible to make an anime meat using loins 🍖

  • X X
    X X Il y a 14 jours

    I appreciate how you're open and honest about who's sponsoring you. I have no issues at all with sponsoring, I just like to know who is doing the sponsoring and why and you make that perfectly clear. You set a good example for others.

  • mike C
    mike C Il y a 14 jours

    I'm not crazy about pork chops but that looks so good.

  • Keyoko Hugger
    Keyoko Hugger Il y a 14 jours

    I’m gonna do this with a beef

  • Robbie Napier
    Robbie Napier Il y a 14 jours

    its a surgeons knot

  • Nicholas CECERE
    Nicholas CECERE Il y a 14 jours

    My nuts tingled at 5:08

  • Grigør Pyrok
    Grigør Pyrok Il y a 16 jours

    wait.. how long did he cook the whole roll for?

  • oiralire
    oiralire Il y a 16 jours

    "145 your pork will thrive, dry and white you ain't doing it right"
    Literally never heard that before lol

  • nadxxeu 99
    nadxxeu 99 Il y a 17 jours

    Finally, sousvide

  • Tales of VanitasVenRoxas
    Tales of VanitasVenRoxas Il y a 19 jours

    Made this dish yesterday for Thanksgiving came out perfect. I think it can go toe to toe with bacon lol

  • Gary Lum
    Gary Lum Il y a 20 jours

    Did this pork roast alongside a turkey this thanksgiving, my family was blown away. Thanks my guy🤙🏻🤙🏻

  • Gryphon72
    Gryphon72 Il y a 21 jour

    Just slightly annoyed you said slow and low. But great vid.

  • Tristan Furbacher
    Tristan Furbacher Il y a 21 jour

    Hey Babish,

    What is the background track for this video?

  • Fahad Mirza
    Fahad Mirza Il y a 21 jour

    Can you use pork shoulder for the roast recipe?

    • SneakySolidSnake
      SneakySolidSnake Il y a jour

      if you strive for perfection, then no. if you're a "close-enough" kind of guy, then yes. pork shoulder is usually cooked much longer to break down the heavier fat content. it might be possible to get it to done (345F degrees) and call it a day, but if it's anything like beef brisket, it can be "done" and still an undercooked mess. if your making it for fun, you could experiment, but again i've never heard of anyone cooking a shoulder fast. (less than a about 3 hours)

  • Alec Sayvongsa
    Alec Sayvongsa Il y a 22 jours

    1:54 me after No Nut November ends

  • Archie volckman
    Archie volckman Il y a 22 jours

    how heavy is the pork
    need to know

  • pineapple
    pineapple Il y a 23 jours

    You eat off your table?

  • Coszyh
    Coszyh Il y a 23 jours

    Man, I'm so happy to see you growing, you deserve it for sure!

  • Alisha Santiago
    Alisha Santiago Il y a 23 jours

    I'm not a big meat fan but man that looked good

  • Micheal M
    Micheal M Il y a 24 jours

    Pork loin lookin kinda fine 😏

  • meganclare7
    meganclare7 Il y a 25 jours

    Lol that intro, no my mom always uses a whole loin I see them all the time. It's normally cheaper than buying it cut up.

  • Maya Lyubomirsky
    Maya Lyubomirsky Il y a 26 jours

    im jewish why am i watching this

  • B Pal
    B Pal Il y a 27 jours +1

    Twist: actually sponsored by the Lemon council. Who would also like to remind you of their slogan: "Fuck limes"!

  • B Pal
    B Pal Il y a 27 jours

    Lemons with lemon sauce, with a zesty lemony lemon glaze and a hint of pork and a lemon wedge garnish. Pairs great with lemonade while watching Lemony Snicket. Alternatively, listening to U2's "Lemon". Or watching Liz Lemon. Also....lemon.

  • SirTrollingham
    SirTrollingham Il y a 27 jours

    I'd eat that pork roast right of off your countertop, no plate required!

  • Jesus Perales
    Jesus Perales Il y a 28 jours

    Honestly seeing this video actually makes me want to buy pork loins now I've always seen them but never bothered to get them but seeing how cutting your own porkchops to your size seams way more better than buying pre cut ones already thank you!!!

  • Drum Gamer
    Drum Gamer Il y a mois

    I'm gonna make this for my family some time!

  • Captain Thumper
    Captain Thumper Il y a mois

    The knot is a basic fisherman's knot

  • Miguel Saucedo
    Miguel Saucedo Il y a mois

    I will never make anything this good or this elaborate... but I cannot stop watching this channel.

    It's grade A food porn.

  • The SarahRose
    The SarahRose Il y a mois

    Idk if you already have one but if not you should do a green bean casserole

  • Jordan Pence
    Jordan Pence Il y a mois

    Babish, I don't know if you'll see this, but after watching this video, I bought a sous vide cooker, a vacuum sealer, and a whole pork loin. Holy moly, totally worth the investment. I just finished doing the pork chop recipe and the results were nothing short of pornographic. Can't wait to do the roll.

  • Josh Wicker
    Josh Wicker Il y a mois

    The best thing about this Is, even though I’m a butcher. It’s helpful to learn cooking techniques for when customers ask.

  • H C
    H C Il y a mois

    Awesomeness right there

  • Ra steel
    Ra steel Il y a mois

    Surgeon's knot

  • Thomas B
    Thomas B Il y a mois

    My man Babish, what do you do with all this awesome food?
    Do you eat it all on your lonesome or do you have a crowed wating behind the camera, ready to tuck in?

  • jory league
    jory league Il y a mois

    Be smart, go straight to the company that supplies the pork to supermarkets, you'll pay sometimes only 1 third the cost and you'll get your meat from a pig that was butchered that day.

  • Greg Wasdyke
    Greg Wasdyke Il y a mois

    man I wish I had a countertop

  • Manhduy gaobac
    Manhduy gaobac Il y a mois

    Pls make meemaw's brisket from young sheldon

  • Scott Paules
    Scott Paules Il y a mois

    I bought a whole pork loin the other day and made your sous vide pork chops for dinner last night. They were amazing and perfectly complemented by the pan sauce. Can't wait to try the Tuscan style pork roast next. Thank you for the recipes! Love your channel!

  • BruceTEHpig
    BruceTEHpig Il y a mois

    Spaghetti tacos from i carly

  • _Shaey_
    _Shaey_ Il y a mois

    Oh my god my taste buds are on fire watching this!

  • Seán O'Nilbud
    Seán O'Nilbud Il y a mois

    What the fuck was that total failure intro musak.

  • ttgk
    ttgk Il y a mois

    Blasphemy!!! Bacon is the only true king of pork products!

  • Idk
    Idk Il y a mois

    135? I thought 145 was safe temp?

  • Nah Tsou
    Nah Tsou Il y a mois

    What brand is the chef knife he's using in this video?

  • Daniel Björling
    Daniel Björling Il y a mois

    So basically Im pork lion

  • Kyle Singleton
    Kyle Singleton Il y a mois

    Knots used in the roll of butchers twine were "reef knots" if anyones interested

  • c k
    c k Il y a mois

    Dear lord did you actually taste the roast? Worst thing ever. Wayyy too much lemon flavor and panchetta has zero to add when turned into a paste and spread onto pork. This guy is typical of youtube "chefs" literally worst thing I have ever tasted but hey it makes for great Instagram pics right? You cannot taste Instagram. F u dude.

  • Porcelaine Dolly
    Porcelaine Dolly Il y a mois

    When it’s against your religion to eat pork and you watch these videos to torture yourself

  • Asante Freeman
    Asante Freeman Il y a mois

    Is this the same as porchetta?

  • Jack Towers
    Jack Towers Il y a mois

    0:30 byoutiful

  • tigris115
    tigris115 Il y a mois

    Any precautions if I wanna translate this to America's feral pigs?

  • Paul Cory
    Paul Cory Il y a mois

    Surgeon's knot.

  • Vine Padernal
    Vine Padernal Il y a mois

    Can you make a Filipino dish? Please LOL! Give it with your twist! 😍 🇵🇭

  • matiko280
    matiko280 Il y a mois

    Hugh Mungus whaat? ;P

  • Armen Pashai
    Armen Pashai Il y a mois

    Babish you're going to slip a disc in your lower back if you keep bending down like that to grab food out of the oven!! 6:28

  • Waltham1892
    Waltham1892 Il y a mois +25

    I just made this and here are my notes:
    1. I didn't have pancetta so I used bacon. Worked out fine.
    2. The vinaigrette is not optional. Its a must for this dish to balance out the stuffing.
    3. The roast came up to temp much faster than 120 minutes. I'd start checking it at 90 minutes.
    4. I'd pair this with a green vegetable like asparagus, fiddle heads or green beans.
    Reviews for the dish were excellent. I will make it again.

    • Waltham1892
      Waltham1892 Il y a 19 jours +3

      +Nathan Bissett 5-6 slices, as I recall. I cut them up to cook more quickly.
      Seemed to work out, though chunks of panchetta would have given a different texture.

    • Nathan Bissett
      Nathan Bissett Il y a 19 jours +1

      How much bacon did you use?

    • Waltham1892
      Waltham1892 Il y a 20 jours +3

      +spinningchurro I'm glad to have been of help. Let me know how it worked out for you.

    • spinningchurro
      spinningchurro Il y a 20 jours +4

      I just put this baby in the oven and thank god I read your comment or I would've over cooked it.

  • Donna Panero
    Donna Panero Il y a mois

    H i

  • JudgmentDay78
    JudgmentDay78 Il y a mois

    It's a surgeons knot.

  • Jacob Defrancis
    Jacob Defrancis Il y a mois

    Me and my brothers enjoy getting together sometimes and recreating what you make and I happen to have a whole pork loin in my freezer. So I was wondering what sides would you suggest for this?

    • Marxism Noidism
      Marxism Noidism Il y a mois

      Asparagus and baked potato are always good bets.

  • Novit Gaming
    Novit Gaming Il y a mois

    *E A T*

  • Nelson Gonzalez
    Nelson Gonzalez Il y a mois

    Nom, nom, nom, nom, nom ......

  • Trypsykh
    Trypsykh Il y a mois

    What the hell is porn doing on youtube?? Reporkted for sexual content.

  • Chad Lawhorn
    Chad Lawhorn Il y a mois

    Babbish, it's a surgeons knot you used to secure your luscious pork log

  • Jacob A
    Jacob A Il y a mois

    Hey Babish! Have you ever thought of doing a basics for tofu?

  • pandamonster00
    pandamonster00 Il y a mois

    Making that pork roll tonight. Hoping I got the swirls 🤞🏻

  • Sir Galahad
    Sir Galahad Il y a mois

    Can I do the flavour paste without the panchetta?

  • IB_M1
    IB_M1 Il y a mois

    The frame rate of the last clip is painfully slow... :/

  • mian zhu
    mian zhu Il y a mois

    so nice,so delicious!

  • Kori Skene
    Kori Skene Il y a mois

    My dad is a butcher and pork loin is his favourite cut of meat. I'm certain he would approve of this video.

  • Travis Collings
    Travis Collings Il y a mois

    Even used the frying pan *

  • Travis Collings
    Travis Collings Il y a mois

    Just made this, followed it the whole way.. and this was the best roast I’ve ever had

  • Nathan Nuk3
    Nathan Nuk3 Il y a mois

    I always leave this channel starving WTF!!!!!!!😂🤣

  • casey wheelwright
    casey wheelwright Il y a mois

    Made the roast from this video last night. It was such an absolute knockout that I didn't care that I was eating dinner at 9PM (maybe make it on a weekend if you go for it).

  • MDSsystems
    MDSsystems Il y a mois +1

    fuck off with your shit ads

  • Joel L.
    Joel L. Il y a mois

    Surgeon's Knot.

  • Gardetto
    Gardetto Il y a mois

    The plate'in station? I see what you did there Babby.

  • ForeverChanging Lazarus
    ForeverChanging Lazarus Il y a mois +1

    god that artificial audio skip in your intro pisses me off.

  • K1amaze
    K1amaze Il y a mois

    Meat is gross but I love your videos

  • Beau Tobler
    Beau Tobler Il y a mois

    Making this right now. Pork lion is the best

  • Ultimate Warrior
    Ultimate Warrior Il y a mois

    alright dude i always get these cravings for fried chicken wings but heres my issue:
    fast food can be a bit much
    restaurant style takeout is troublesome
    frozen is bleh
    deep frying at home ks a no go
    help man i just want to make good chicken wings at home

    • Marxism Noidism
      Marxism Noidism Il y a mois

      Coat the wings in a mix of salt and baking powder then refrigerate for at least 4 hours. Oven-roast until golden. Check his Lemon Pepper Wet episode.

  • Yukkio
    Yukkio Il y a mois

    Do you ever think you would do a basics on Sushi?

  • Annie zawada
    Annie zawada Il y a mois

    I just tried this. It’s fantastic!

  • Van Tran
    Van Tran Il y a mois

    porchetta

  • gloomanddoom666
    gloomanddoom666 Il y a mois

    Found out about your channel via Facebook a few months back I’ve been binge watching your videos ever since love your channel keep doing what you do 👌🏻