Whole Pork Loin | Basics with Babish

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://soundcloud.com/bluewednesday https://www.bingingwithbabish.com/podcast/ My first cookbook, Eat What You Watch, is available now in stores and online! Amazon: http://a.co/bv3rGzr Barnes & Noble: http://bit.ly/2uf65LX Theme song: "Stay Tuned" by Wuh Oh https://open.spotify.com/track/5lbQ6nKPgzkfFigheb467z Binging With Babish Website: http://bit.ly/BingingBabishWebsite Basics With Babish Website: http://bit.ly/BasicsWithBabishWebsite Patreon: http://bit.ly/BingingPatreon Instagram: http://bit.ly/BabishInstagram Facebook: http://bit.ly/BabishFacebook Twitter: http://bit.ly/BabishTwitter Twitch: http://bit.ly/BabishTwitch



  • 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 👌🏻
  • sick watch
  • In Germany we say to Pork Chops Fleischkäse 😂 languages can be so differnt
  • But Babish, I only get bone-in chops. Super thick cut holds up to brining and pan frying so beautifully. This is helpful, but not what I want. D:
  • i made this and it turned 135 at 1 hour is that normal?
  • This ended up in my YouTube music playlist somehow and I don’t know how to feel about it.
  • 1:52 heehee
  • Babish, once again you are an angel. I made a similar, inspired dish tp your rolled loin roast (different cut of pork,, slightly different insides, slightly altered sauce/drippings) and it was amazing. More importantly, it was super easy to make! Keep up the great work, you're a true inspiration!
  • Would bacon work as a replacement for the panceta? And how can i make a paste if i dont have a food processor?
  • wow look at the freakishly small whisk i think chef John could use one of those
  • hey guys, whole boneless pork loin here
  • why is this in my music playlist?
  • You should do a basics about cast iron, and how to use it, season it, clean it ect. I know it's been done.. but not by you. I'm going to try you're roast tomorrow, grilling the chops tonight. Hopefully i don't screw up my first "pamphlet cut".
  • Do vegetarians meals plz
  • You should make merch
  • can you made some food using piri piri or asian red peper? You recipeis are great
  • Loving the intro
  • I like applesauce on my porkchops.
  • Absolutely Haram. Pigs eat their own shit.
  • 4:00 surgeons knot
  • Make the foods from the anime food wars
  • If you're not going to sou vide your pork chops, is it okay to cut them thinner? How thin?
  • I have nothing like that stuff in my kitchen so yeah not doing that for now
  • Question Babish. Is that rolled pork loaf considered a Porchetta, or would it be something else?
  • What would’ve happened if this guy would join master chef??
  • You and I have very different definitions of basic. Who has money for a food process or a sous vide thing
  • Its technically a surgeons knot, but surgeons often do this with a hemostat forcep instead of their fingers and make several loops in succession to prevent it from unraveling, on top of which they have to do it in silk or catgut instead of kitchen twine, making this far harder than it would otherwise be in the kitchen. How do i know this? Take a guess.
  • monotone overload
  • Surgeon's knot
  • Hey Babish could you teach us on how to cook with alcohol?
  • Please do more of these basic butchery videos. Shopping can be one of the most important parts of cooking, and knowing how to break down a whole piece of meat can be both rewarding and a great way to expand your available cuts. Not to mention how much cheaper it is to buy a whole cut and spend a few minutes breaking it down.
  • I don't cook to much I just watch these cause you make everything look good and have a nice voice. And when you talked about adding lemon for acidity. All I thought about was thanos saying "perfectly balanced, as all things should be."
  • 7:48 Holy fucking balls in my ass, that is one delicious looking pork roast.
  • it already looks delicious like this, can we just chop it up and eat it like sushi?
  • Make a tiny whisk t-shirt!
  • That Looks So Bloody Delicious...Indeed...
  • 426 More Bloody Idiot Moron Dislikes And Counting...
  • Hey Babish, where did you buy that little stainless steel frying pan? I've been looking for one that size for ages!
  • you should make schnitzel out of one of the chops
  • Wait if you can cook Lasagna in a Dishwasher(130 Degrees Farehnheit or so,) can you Sous Vide in a Dishwasher?
  • THANK YOU SO FUCKING MUCH! We got one of these at kroger about a month ago cause it was like 10 dollars for a bunch of pork and we had no clue what to do with it. This is great
  • In the scouts in sweden we called that knot a "råbandsknop"
  • I've always been frustrated with myself for being afraid of the cheaper loin cut. Feeling like I'm only confident enough to work with pricey tenderloins while also being on a student budget isn't a great feeling. Thanks a bunch for the video!
  • I feel like such a scrub...I cooked a pre-marinated/sauced pork loin from WalMart last night. :(
  • Omg open a restaurant! I wanna eat this looks so good
  • North Carolina swimming in shot because of our pig slave trade. Gestation crates barbaric and reducing living beings to just flesh, Crazy!
  • I usually buy the back portion of the loin it only costs 3-4 dollars and more than feeds a family and is delicious. It is always on my shopping list.
  • Awesome video but I still think you should mention the fact that pork is considered safe at 145 F mainly by the FDA so anybody doing this outside of the US should do a bit of research before attempting it. Especially since it's a "basics" video
  • Am I the only one who came from Buzzfeed? oh ok lol

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