Whole Pork Loin | Basics with Babish

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  • Ajoutée 11 oct. 2018
  • Thank you National Pork Board for sponsoring this video. Buy whole boneless pork loins from Sam's Club and cook it to the proper cooking temperature: www.porkmonth.com/?utm_source=famebit&utm_campaign=porkmonth&utm_content=bingingwithbabish
    This week on Basics I'm going to show you how to take an entire pork loin and break it down into a perfect pork roast with some additional pork chops.
    Ingredients & Shopping List
    Whole boneless pork loin
    2-3 Tbsp fresh rosemary
    8 cloves garlic, minced, plus 2-3 additional whole cloves
    3 lemons
    Pancetta
    4 sprigs rosemary
    4 sprigs thyme
    Fresh parsley
    Chicken stock
    Dry sherry
    2 sprigs thyme
    2 Tbsp butter
    Special Equipment & Tools
    Mesh sieve
    Food processor (for pork loin filling)
    Butcher's twine
    Sous vide (optional for pork chops)
    Vacuum sealer bags (if using sous vide)
    Music:
    "Apple Pies & Butterflies" Blue Wednesday
    soundcloud.com/bluewednesday
    www.bingingwithbabish.com/podcast/
    My first cookbook, Eat What You Watch, is available now in stores and online!
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    Theme song: "Stay Tuned" by Wuh Oh
    open.spotify.com/track/5lbQ6nKPgzkfFigheb467z
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Commentaires • 2 271

  • Carla Cristina da S. Almeida

    I love pork loin, my favorite part, great video!

  • Maximusil105
    Maximusil105 Il y a 2 jours +1

    Is that vegan?

  • marie marie
    marie marie Il y a 2 jours

    its called a Surgeon's Knot.

  • Edman209
    Edman209 Il y a 2 jours

    I cooked my first pork loin when I got one on sale and i was surprised at how tasty it was.

  • Quentin Allen
    Quentin Allen Il y a 3 jours

    I think you used is called a surgeons knot, love all your videos.

  • Tonyo Stark
    Tonyo Stark Il y a 3 jours

    Pinnacle of pork? Try sisig.

  • Scott Killingsworth
    Scott Killingsworth Il y a 4 jours

    This clip was just long enough for me to poop and learn

  • Matt Collyer
    Matt Collyer Il y a 4 jours

    I watch babish’s vids and get mega excited, then i remember that im a broke student and all I have to work with is a potato

  • Jackson Aycock
    Jackson Aycock Il y a 6 jours +1

    Made the sous vide pork chops today for dinner. Amazing. Best chop I've ever cooked

  • Liam Breckenridge
    Liam Breckenridge Il y a 9 jours

    You can get these at costco

  • Colin Keesee
    Colin Keesee Il y a 14 jours

    Babish posted hog, none of us were disappointed.

  • Glitchy Glitch
    Glitchy Glitch Il y a 15 jours

    I love how he getting more comfortable with showing his face in the videos.

  • Jacob Short
    Jacob Short Il y a 15 jours

    I wish there were a place around me that sells a whole pork loin. I can't find one.

  • Yoyle 0340
    Yoyle 0340 Il y a 16 jours +1

    Beat the meat

  • thx1085
    thx1085 Il y a 17 jours

    Need more economical videos 😌

  • Radhey P.
    Radhey P. Il y a 18 jours

    Im a vegetarian but i love this video

  • Ishak Sadat
    Ishak Sadat Il y a 18 jours

    Guy's don't eat pork. It's bad for your health

    • Ishak Sadat
      Ishak Sadat Il y a 16 jours

      @Thomas Murphy bro I'm not vegan. But the point is that pork meat is not good I swear. Google it

    • Thomas Murphy
      Thomas Murphy Il y a 17 jours

      As compared to what?
      Running 5km a day and being vegan?
      Yeah, then everything is bad for your health.

  • Caring Pear
    Caring Pear Il y a 20 jours

    My mom needs to watch this video

  • Susana Dabdoub
    Susana Dabdoub Il y a 21 jour +4

    Binging with Babish? More like “Alliterations with Andy”

  • Dio Brando
    Dio Brando Il y a 21 jour +1

    Who thought the title said pork Lion

  • voceteo10 1
    voceteo10 1 Il y a 24 jours

    We dont have enough time

  • Tom Ost
    Tom Ost Il y a 28 jours +1

    I made the Roast yesterday and it was amazing!
    I still had some leftovers, so I used them as a Sandwich Topping. Needless to say it tasted like heaven.
    Thanks for inspiering my to cook like this more often, Andrew!

  • Gdsm9
    Gdsm9 Il y a 28 jours

    Hey Andrew. How did your Tuscan loin turn out when you tried it? I followed this to the letter and it was bland AF. The oil/herb/lemon was only enhanced blandness. The loin I used was bigger though... wondering what went wrong or it it's just not a great recipe.

  • firetruckedup
    firetruckedup Il y a mois

    Will this cooking method work for a ham roll thing?

  • Matthew Kitamura
    Matthew Kitamura Il y a mois

    HE UPLOADED THIS ON MY BDAY GUYS😍😍😍😱😱😱
    Im 22 now

  • camegrou450 SCS
    camegrou450 SCS Il y a mois

    I wonder how many triggered vegans are here?

  • Jimmy Turner
    Jimmy Turner Il y a mois

    Pork loin has been getting cheaper at my grocery store. It's as cheaper than ground beef per pound.

  • FyRe-Trill
    FyRe-Trill Il y a mois

    I had this and it was good

  • Nick Ellis
    Nick Ellis Il y a mois

    Cook pork thoroughly thats what I was brought up with

  • Pablo Lucian
    Pablo Lucian Il y a mois

    Sirloin lulz

  • Crownie
    Crownie Il y a mois

    In america trend meat is beef. Our country barely use beef, use, but barely. We prefeer pig, and this video is great

  • Brian Buglione
    Brian Buglione Il y a mois

    Any advice on good affordable butcher shops in NYC for whole-animal meats?

  • lexi2008
    lexi2008 Il y a mois

    Ur so sexy!

  • Grizlerber
    Grizlerber Il y a mois +1

    Babish is in the pocket of big pork. First the audio book mafia and now this what space is safe.

  • Șerban Roșca
    Șerban Roșca Il y a mois

    M-am îmbătat văruțu

  • Nora Clarke
    Nora Clarke Il y a mois

    I was watching a fucking playlist of songs from the musical twisted and all of a sudden this was on the playlist and I'm so confused

  • peter sigafoose
    peter sigafoose Il y a mois

    The knots that you were using are called overhead knots as their the easiest and best to use when needing to secure other knots. Also, if any person doesn't know how to tie proper knots then they can just use several overhead knots to tie something down and secure it, this method is simply referred to as "a lot of knots" as that is what a person will be using.

  • Michael The spaghetti boi

    What is with all the alliteration in this episode?

  • E P
    E P Il y a mois

    Double half hitch

  • James Ryan
    James Ryan Il y a mois

    Taking lessons from a bearded genderless communist dude that cant hold his fork properly. Brilliant!

  • Mark Timothy
    Mark Timothy Il y a mois

    You changed your Knife? It looks amazing!

  • Stephen Darby
    Stephen Darby Il y a mois

    Soooo if I don't want to cook it all at once. How do I store it?

  • Rodrigo Garduno
    Rodrigo Garduno Il y a mois

    TINY WISK!!!!!!!

  • Mystic
    Mystic Il y a mois

    Try to get on masterchef lol

  • im a fucking sandwich as everbody else

    dear butcher, i desire the finest humongous hunk of hog thank you very much

  • Jon Ander Elizalde
    Jon Ander Elizalde Il y a mois

    America's Test Kitchen just copied the whole pork loin recipe!

  • Sarah A
    Sarah A Il y a mois +2

    I made this pork tenderloin for Easter and it was a hit! Everyone thought I knew what I was doing...thanks Babish!!

  • Horst Tristan von Wittenbach

    Super-ultra-mega haram. I like that!... 🍽😀👍🏼

  • 1k subs no videos Challenge

    0:31 just tap on this like crazy

  • Nameless Legend
    Nameless Legend Il y a 2 mois

    Hey Babish, would a rolling pin work to flatten out the meat or would that ruin the meat?

  • sensible solution
    sensible solution Il y a 2 mois

    you sir are quick to the point and I am assuming the food is tasty,i will be trying the techniques I have witnessed

  • Griever
    Griever Il y a 2 mois

    pro tip incoming:


    *oven

  • Cheng
    Cheng Il y a 2 mois

    I feel so bad for ur neighbors having to smell this stuff and not get to eat it

  • Ultra
    Ultra Il y a 2 mois

    Bruh

  • Flaming Ace
    Flaming Ace Il y a 2 mois

    Surgeons knot

  • Jeannieonthefence
    Jeannieonthefence Il y a 2 mois

    I’m love Binging Bagish! 💰👩🏻‍🚀💰

  • Chris Davis
    Chris Davis Il y a 2 mois

    Lol why you so mad in this one 😂😂

  • R Garlin
    R Garlin Il y a 2 mois

    Man... that pork roast. I should stop watching these when I'm hungry, it's late, and there's bupkis in my fridge.

  • Tara
    Tara Il y a 2 mois

    My brother is a chef, and makes a pork loin with goat cheese, apple and onion filling. SO FUCKING DELICIOUS.

  • Justin Reagan
    Justin Reagan Il y a 2 mois +2

    Thank just thank you. I looked everywhere but this was the only good video about the different cuts of tenderloin pork and how to cook. I'm really glad I found this channel. God bless my man

  • TJ Kells 3rd
    TJ Kells 3rd Il y a 2 mois

    Maybe the first time I've wholeheartedly agreed with content👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾 been doin it for years but I'm this days old in breaking them down properly!

  • Brainhorn
    Brainhorn Il y a 2 mois

    After seeing this episode, I bought a pork loin on a whim. Only after getting home did I realize I didn't have the means to do most of this. I had pork chops for every meal for a week.

  • Thingonometry -
    Thingonometry - Il y a 2 mois

    2:50 Rappers Eninem was too afraid to diss

  • steven sprague
    steven sprague Il y a 2 mois

    Fuck it just tie it up

  • Sam Bussey
    Sam Bussey Il y a 2 mois

    Hands down the best cooking show on FRclip. Not to mention the funniest thanks Chef !

  • S4njuro
    S4njuro Il y a 2 mois

    Sometimes I hate you Babish..... you make me face need foodz!!!

  • James Peters
    James Peters Il y a 2 mois

    Ah, man, I was looking forward to seeing the true hero, tiny whisk.

  • sestey
    sestey Il y a 2 mois

    basics? let me just su vis some shit

  • working0class0hero
    working0class0hero Il y a 2 mois

    I make mine into schnitzel

  • CabbageEyes
    CabbageEyes Il y a 3 mois

    Your speech pattern flows like a dad rap at 4:18 to 5:05.
    I cannot stop headbopping to the rhythm :P

  • Ukrhoncete Parejo
    Ukrhoncete Parejo Il y a 3 mois

    I'm in love with your voice so freaking bad...

  • Squirrel Gadget
    Squirrel Gadget Il y a 3 mois

    Whenever I see huge chunks of raw meat I always have the urge to eat it for some reason.

  • Daniel Ortiz
    Daniel Ortiz Il y a 3 mois

    Following this guy and Sortedfood is all you need to be happy

  • Peter Marse
    Peter Marse Il y a 3 mois

    Any suggestions on how to sous vide the roast? I'm thinking same temp as the chops, but perhaps an hour or two longer. Thoughts?

  • Petra VanderMeulen
    Petra VanderMeulen Il y a 3 mois

    Could you sous vide the roast as well? What temp? How long?

  • packman222
    packman222 Il y a 3 mois

    But its steaming hot when you cut into it and showed it. isnt that gonna dry it out quick? let it set?

  • Papa Nurgle
    Papa Nurgle Il y a 3 mois

    There's a whole board dedicated to pork? And here I thought they'd just have a plank.

  • Whatever Osi
    Whatever Osi Il y a 3 mois

    I would buy that pork just to squish it incessantly

  • I dont know What i want to be called

    NOW BEAT THAT MEAT!!!

  • Jeff Carney
    Jeff Carney Il y a 3 mois

    Dude, what do you drink with that? Part of me is thinking a Gewurtz, but with the lemon, maybe a fume Blanc?

  • ann f
    ann f Il y a 3 mois

    Season your pork with.......... more pork

  • Michael Gann
    Michael Gann Il y a 3 mois

    Would pan frying be a possible alternative to sou vide

  • Gohobogo
    Gohobogo Il y a 3 mois

    One of my favorite meals I've ever made was when I cut up a whole pork loin into 4 large cylinders, butterflied them, and cured them in a brine of crushed cranberry, grade AAA Maple Syrup, turmeric, cumin, orange juice, whole black peppers, brown sugar, and of course, kosher salt. Even the super fatty bits became super lean after a week, so we had to cook it with a bacon coating to reconstitute it and hot damn, that was the best pork I've ever had.

  • mk2 vrdrvr
    mk2 vrdrvr Il y a 3 mois

    Why did you choose not to sound vide the center cut?

  • Lawrence Larman
    Lawrence Larman Il y a 3 mois

    Cordon bleu.

  • Virtus
    Virtus Il y a 3 mois +2

    NPB the only organization with the power to stand up to AIPAC.

  • BigPapaMitchell
    BigPapaMitchell Il y a 3 mois

    is this an ad for Big Pork

  • bombshellblonde544
    bombshellblonde544 Il y a 3 mois

    Every time sous vide happens it breaks my heart. I was so excited when it was just a big hunk of meat from Sam's Club, because that's so affordable and accessible...... and then a third of it was cooked in a sous vide bath and I just wanted to cry

  • Lord Runolfr Ulfsson
    Lord Runolfr Ulfsson Il y a 3 mois

    (4:45) Just an hour? I suppose that's enough for food safety, but I had to research sous vide for work, and it seemed that keeping it at temperature for longer was desired for tenderizing. Not intended for this dish? One thing I thought sous vide was best for was the "lack of precision" necessary... sous vide should be able to hold for at least several minutes without any severe side effects.

  • scuba man
    scuba man Il y a 3 mois

    Dang that's some thick pork chops!

  • Jamie Hughes
    Jamie Hughes Il y a 4 mois +1

    526 Muslims have disliked the video

  • RNG
    RNG Il y a 4 mois +1

    < deglazing with apple juice when cooking pork

  • Tomás
    Tomás Il y a 4 mois

    can you please include celcius temperatures
    every other cooking channel i view seems to show both, bar yours.

  • Neil Stringfellow
    Neil Stringfellow Il y a 4 mois +18

    The name you're looking for is "Surgeons knot".

  • BatMomMandy
    BatMomMandy Il y a 4 mois

    Okay, so what if you don’t have all that fancy shit? I want to make chops like this, but don’t have the air tight bags. Also don’t know if what you boiled it in is required. Lol I have some gallon ziplock bags, and a pot I can fill with water. But if the ziplock bag melts away on to my chops we have a problem 😂

  • Fenlee Cooper
    Fenlee Cooper Il y a 4 mois

    ♫♪ Fat bottom pans, your making the cooking world go round! ♪♫

  • Undecisive Angel
    Undecisive Angel Il y a 4 mois

    6:35 what?

  • Amethyst Orchard
    Amethyst Orchard Il y a 4 mois

    I'm salivating. I don't have oven :(

  • MrAitraining
    MrAitraining Il y a 4 mois

    Thanks. I usually marinade in olive oil, soy sauce, garlic powder, salt and pepper. I lay a few strips of bacon across it and pour some beef broth on the bottom of the pan. I change some things now and then. Hard to mess up a pork loin as long as you don't over cook it :)

  • Jason Figueras
    Jason Figueras Il y a 4 mois

    I wish you used tiny whisk more