Whole Pork Loin | Basics with Babish

Whole Pork Loin | Basics with Babish

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: http://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

https://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
https://open.spotify.com/track/5lbQ6nKPgzkfFigheb467z

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76 Responses

  1. Santiago Alonso says:

    Thank you Babish, Very cool!

  2. Josh Pasta says:

    This guy looks like binging with babish

  3. Friendship says:

    *_WHY DAFUQ IS MY TUMMY HARD_*

  4. Jphanta says:

    Who watches basics but never actually does it

  5. Michael Wade says:

    1:40 A travel brochure to Flavor Town!

  6. Aaron Greenfield says:

    Could you please do vichyssoise soup, My grandmother used to make it when I was a kid!

    • Aaron Greenfield says:

      +ideamissing. Yeah, I don’t think Bruce Wayne appreciated the hard work Alfred Put in to making it. He probably slaved over it all day using fresh ingredients that he hand picked at a farmers market, when he could have just as easily brought out a bowl of Campbell’s, at least then Bruce wouldn’t spit it out!

    • Derpimus Maximus says:

      TBH, if he’s going to do a cold soup, it’s a mere 8 weeks until Gazpacho Soup Day, when we celebrate the downfall of the career of Arnold Judas Rimmer.
      In his mind, anyway. His general incompetence and smeghead-erry crippled it long before he asked for his gazpacho to be heated up.

    • ideamissing says:

      YES! Bonehead also deserves an episode!

    • Cole B says:

      +ideamissing Also Drake & Josh. Dr. Vichyssoise.

    • acrophobe says:

      All the YASSSS

  7. Versaucey says:

    We need Crunchyroll to sponsor you now! I want more anime food videos.

  8. Jarrod D says:

    I’m just here for tiny whisk.

  9. Names aren't important. says:

    Good to know Tiny Whisk is dishwasher safe.

  10. Apex gfh says:

    What my mom does to a pork chop should be considered a hate crime

  11. Stuart Hendry says:

    This all looks beautiful. Been here since the start to basics with babish and I love this series. Love that your teaching everyone even people who don’t believe they can’t cook and your showing anyone can do it if they set their mind to it. Thanks babish. Keep up the great work 😁❤

  12. Kimberley says:

    “look for a roast with a good, healthy fat cap on top”
    Today I realised that I am in fact, a good piece of meat.

  13. Samaris Nychelle Stephens says:

    Thanks for the tips! Mmmm! Whomever your sharing the food with is Blessed 😇

    Babish, please make a basics video about cooking meat tender in different ways. I got the flavors but my meat is tough. Thanks!

    • dylan welch says:

      Slow it down or pull it sooner.
      Get a good digital thermometer so you can tell exactly when to take it off the heat. And cooking foods too fast can make them tough as well. Try dropping the temp 50° and adding another 20ish minutes to the cook time.

    • Chris Offutt says:

      the best cooking technique will depend on the type of protein. Some things will do best low and slow while others can withstand hot and fast cooking. Having a good thermometer helps too since color is often a poor indicator of doneness since the internal temp is what we’re after. You can char the hell out of something and have it still be completely raw in the middle. It’s also important to properly preheat your pan since throwing cold meat into a cold pan will sap heat, prolong the cooking time, and make the center take longer to come up to temp which will dry out the outside. There’s also such a thing as too hot so you just have to be able to tell when something is in the Goldilocks zone if you’re using direct heat.

  14. Carcaine says:

    Expect a nationwide shortage of pork loin later today.

  15. Mike Tython says:

    I swear I was literally just thinking what I’m gonna do with the massive pork loin in my fridge and saw this upload! THANK YOU!

  16. J W says:

    We need a tiny whisk + freakishly small wooden spoon collab!!

  17. just another commenter says:

    7:53
    “I think this can beat bacon any day of the week, mainly because it has bacon in it”

  18. Michael Georgiou says:

    But will we see Reese’s monkfish from Malcolm in the middle?

  19. AWESOME DUDE says:

    It’s surgeon’s knot

  20. Izzy says:

    6:34
    *gasp*
    THERE ARE LITTLE PIGLETS WATCHING BABISH!

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