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

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Video Rating: / 5

20 comments

  1. Enzo Annecone

    Do vegetarians meals plz

  2. Matthew Jogola

    You should make merch

  3. Bionic Hornet

    can you made some food using piri piri or asian red peper? You recipeis are great

  4. Loving the intro

  5. PunkRunnerer

    I like applesauce on my porkchops.

  6. Absolutely Haram. Pigs eat their own shit.

  7. Kenji Miyasako

    4:00 surgeons knot

  8. Make the foods from the anime food wars

  9. If you're not going to sou vide your pork chops, is it okay to cut them thinner? How thin?

  10. I have nothing like that stuff in my kitchen so yeah not doing that for now

  11. Independent Policy

    Question Babish. Is that rolled pork loaf considered a Porchetta, or would it be something else?

  12. What wouldโ€™ve happened if this guy would join master chef??

  13. ShowToddSomeLove

    You and I have very different definitions of basic.

    Who has money for a food process or a sous vide thing

  14. 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.

  15. monotone overload

  16. Brian Campbell

    Surgeon's knot

  17. Barrel Junior

    Hey Babish could you teach us on how to cook with alcohol?

  18. 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.

  19. darthpupper22

    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."

  20. 7:48 Holy fucking balls in my ass, that is one delicious looking pork roast.