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:

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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50 comments

  • "half double square knot"

    I Think you mean a Surgeon's Knot…

  • Can I replace bacon for pancetta?

  • Babish, all of your episodes make me question what i have been eating

  • Thumbs up for anyone who first read "Whole Pork Lion"

  • What is a good white wine? Who making a pan sauce? With pork chops

  • You know your life is busy when you gotta put TINY whisk in the dishwasher… 🤦‍♂️

  • You said you are getting back to basics ,and then you proceed to butterfly a pork loin.Not everyone with basic knife skills can butterfly pork loins.

  • If you wish, you can also have the friendly meatcutter at Sam's club do it for you. I usually buy a loin and have it turned into into a big ass pile of pork chops for gluttony on a large scale.

  • Every thing is ok but using plastic for cooking or boiling is just criminal nowadays……
    Be organic and come to India to near about nature…Kumaon Ganga Valley……close to The Himalay

  • babish: says pith
    me with my childlike humor: hehe

  • I'm eagerly looking forward to breaking down my first loin tomorrow evening for dinner. Going to be following this recipe exactly, and hoping I can make something that looks even half as decent as what you created here Andrew.

  • Why the fuck is this in a Twisted soundtrack playlist

  • I like the freestanding👍 good job

  • This video currently sits at 2.4M views, and I’m sure that I am responsible for at least .3 of that. Over the last two months. The thought of a pork chop has been getting me harder than Portland Cement.

  • After seeing thousands of “Kosher salt” jokes in the comments of every other video, I’m surprised nobody mentioned that he just called it “Salt” in this video

  • By far the best recipe I’ve ever made. Delicious and totally worth the effort. And two whole hours of doing nothing!

  • I gotta have apple sauce with my chops. The pork loin looks so good!

  • how much pancetta though…

  • I'm not a fan of porkchops…

    But man do I want that

  • Making the pork roast for the 2nd time. This time to impress the mother in law! Thanks babish!

  • Making this for new years pork and cabbage.

  • I just stuffed a pork loin with smoked ham and Pepper Jack cheese then wrapped it in Bacon. But I used the whole thing. Glad to know that I can cut off some pork chops next time.

  • Should you sear the loin before roasting it?

  • My attempt here failed right at the "paste" that would supposedly be made by pulsing pancetta and the other ingredients. My processor ate most of it, it just vanished, and what was left was not pasty; in fact, in my lifetime of cooking, I've never had a result that far from what the recipe indicated. Having failed there, I took the hint and abandoned recipe – I used garlic powder and dried rosemary with some oil as a "paste" substitute for the roll-up, I oiled and seasoned the exterior the roast as well, started at 450 degrees for ten minutes then went down to 275 for two hours (skipping the pan-fry searing at the end). Tasted pretty good to my non-paste-making self. I do thank the chef for showing me how to fillet the roast.

  • Hey babish, idk if you still look at comments on old videos, but in this video you made a pan sauce in cast iron. I'm newer to cooking but from what I've heard this is a nono. I would love a video from you about debunking kitchen myths. I would also love a video that explains cooking terms. Things like "deglaze" "sweat" (like when you say sweat the onions) "fond" and things like that. Maybe I'll post this same thing on a newer video, but I think those would be two great basics episodes

  • I cut pork chops then use garlic butter ritz as breading and fry!

  • What if I don’t have money for sous vide

  • Surgeons knot, locking knot! 😉

  • My mom buys pork and chicken alot yet doesn't cook that them that well, she does the white and dry thing.

  • Tried the loin for a family dinner, subbed the pancetta with THICK bacon ends from Lucky's Market, and it turned out really great! Thanks for the awesome video.

  • Damn those loin have my boner

  • A pork chop always has a bone, those are pork medallions

  • well…I'm doing this for christmas actually and made the great idea of buying a 3 pound panchetta…so how much should I use for the spread and what should I use the rest for?

  • For the roast, where in the roll would you play a meat thermometer?

  • I think tiny whisk is like lassy… you think it’s the same one but they’re on like there sixth one

  • Don’t @ me sous vide is basically boiling something 😂😂🗿

  • Part 2 of 2

    And what i mean by this is like (more specifically in this case)

    "everything in the animes needs to have a "reasonably plausible cause" for it to happen.

    (which is constructed, via the " complex basis, that is to be made and explained in the very early parts of the manga/anime)

    And without that.

    The whole manga/anime falls apart. Since it just feels like everything "literally popped out of nowhere"

    And an example of this is like say.

    "In hxh it's it's completely plausible aka believable that such people have such abilities. Take Kastro for example (in the heaven's arena) when we first see. All that we know is that

    "He's a relatively power opponent who knows nen"

    And then when we see him fight with hisoka , togashi shows us Kastro's abilities for the very first time.

    And the reason why

    "Kastro's abilities seems completely plausible and doesn't feel like it literally popped out of literally nowhere, is that is because Togashi did a very good accurate and precise explanation of the complex structures/systems of nen and how it works before hand"

    Anyhow, and so im just saying that because "that's something i have to pay very closely attention to".

    Another thing is. (to cont)

    The basis of every theme of the anime will be associated with a "specific symbolism/vibe to it".

    Such as

    "The darker aspects and stuff of my anime symbolism my fascination with intense fiction violence in general" (such as warhammer 40k)

    And what this inspires me to write about is.

    "a very dark person who is very violent, but at the same time. Isn't really truly bad." (inspired by hisoka)

    And my personal fancination with hisoka in general is how like togashi makes him seem bad………… but at the same time you still have empathy for him, since he togashi does a really good job of

    "making it seem like, perhaps he's not exactly a pure hearted bad person at all"

    Such as when Hisoka helped Kurapika.

    And when Hisoka didn't kill chrollo when his abilities were sealed.

    And When Hisoka helped gon and killua win the volleyball match against razor.

    Also, Chrollo too.

    He isn't truly bad since he cries for unogin when he died. (which meant he does also care for his own.)

    He's selfless in a way that He doesn't care if he himself dies, as long as the spider remains in tact.

    He wanted revenge on hisoka after he killed 2 of his phantom troupe members (but in an "emotionless impartial way" perhaps also because hisoka poses a threat to the spiders).

    However though.

    I really important thing about "making my anime sucessful" is that it cannot be filled "a lot of pure dark gore and blood". And if i were to include that, i need to make it in "seemingly appreciate amounts".

    Another way to say it is.

    "There is a way to make gore and blood in manga/anime seem aesthetically pleasing and not as dark."

    In a way that can be easily blended in to make the reader/viewer feel like "It's always been there anyways"

    Anyways.

    As of right now i haven't decided "what setting i want it to be in"

    But my idea is that.

    "It's going to be in a colorful, cheerful creative fantasy land" (just like hxh)

    Because "that's how the shonen vibe will be established."

    The main storyline will be inspired by a

    "mix of an Yin Yang between, all of the stuff that ever happened to me, and the stuff that i actually would've wanted to happen to me in my life"

    And ofc the symbolism that those abstract concepts bring into actual ideas for my manga/anime.

    and ofc i'll need a lot of time to perhaps work on this, and so in the future ill prob be saving up money and have more off days.

    (but obviously that's not the only reason, i'm going to save up money and get more off days in the future eventually, but that's "in the faaar future though")

    And ill end tonight's post here actually since im actually kind of low-key tired too.

    Ok going to spend the rest of my time relaxing and maybe check something on the internet/music. And im going to sleep early. Today was a nightmare. Super fatigued. And just generally uncomfortable (must have been the sleep last night. only got around like 6-7 hours total)

    Ok.

    To (all my 100% loyal family) (whoever they are)

    Thanks for reading!

  • This video is golden! Just bought a loin for Costco for about $5 ($1.69/lb-$8 discount). Thanks!

  • Hey! Lemon juice and iron skillets? There are a bunch of videos about not cooking acidic foods like tomatoes in iron. I always thought this was an extra source of dietary minerals that were a benefit. Then I actually bought a cast iron pan and looked around for best care practices. Can you explain? I'm pretty sure I've been misled by the "danger, danger" crowd.

  • Basic, he says. This is fine dining in my world.

  • Name something that follows the word pork.

    LAWN!!!! L-I-O-N!!!!

  • I LOVE YOU BABIIIIISH everything looks incredible 😍

  • I stuff it then wrap it in a bacon weave.

  • "Sponsored by Pork Board". Haha, I like his sense of humor 🙂

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