Whole Pork Loin | Basics with Babish

Pubblicato il 11 ott 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/?
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
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)
"Apple Pies & Butterflies" Blue Wednesday
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  • Honestly dude , who has the gadgets you do , get real

  • I don't much like sponsored videos, but the pork board is so disingenuous that I can't help but smile.

  • Why is the pork board sponsoring people lmao

  • i wish i could eat pork but it affects my ibs very bad

  • 666 dislike wow

  • i grew up on pork loins cause they were cheap lol wish my mother made it you do tho x'D

  • Whoever disliked must be evil

  • Reef Knot my boi

  • The reveal at 7:42... omigod

  • Im gonna miss eating meat so much. This looks amazing

  • bro that looks so good

  • this thing is better than bacon, because everything is better with bacon and this thing has bacon in it.

  • surgeon's knot?

  • Babish i have a question Arnt u supposed to cook through white meat i thought if pork isnt white then its not cooked

  • We all drew up hearing that phrase..... Me : I was today years old when I heard this

  • I am sooooooooooo going to do the roast. Sorry, wife but I mentally just cheated on you with a slab of meat.. I want that in mah mouf

  • Anybody else watching this at McDonald's 😔

  • ''Get that pan as hot as you can''....my induction stove can get to like 800 degrees celcius, I think thats abit too hot.

  • Rosemary is a trash ass spice

    • Well that's cause rosemary isn't a spice it's an herb

  • That’s a sheepshead or surgeons knot. If you were still wondering

  • If you create an audio book for these recipes, I would listen to them before bedtime, your voice is so soothing! xD

  • 5:12 probably the most pretty crust I have seen on any meat.

  • 4:10 Beastie Boys

  • Gonna do this for a church potluck soon.

  • Anyone else feel sad and left out from not hearing these "all of you should have heard these sayings growing up" and not having heard that ever

  • can the same results be achieved with longpig? i guess i should be asking Dr.Lecter

  • pinnacle of pork needs a plate

  • @7:18 Nooooooooo Tiny Whisk!!!

  • No sausage and or hotdog? I can’t take it in this cruel world. And I was just about to cook a hotdog! Wtf?

  • Vegetable oil when you sear the Tuscan pork loin?

    • Yes, anything neutral in taste and high in smoke point will work fine

  • Thanks for the ideas! Ended up doing pork katsu (cutlet) with the lean end of my loin and with the other end I have it marinating for pork chops tomorrow! I took you roulade idea for the center and paired with with a gravy and mash potatoes!!! Dinner for a whole week. 🤗🤗

  • The "half double square knot" is a "surgeons knot" and do you always make "vinegarettes" without and vinegar?

    • Lemon juice was used as a substitute, anything with a similiar Ph/acidity will work.

  • I like to "level" my meat with a large 1 1/2 inch thick cutting board... it does the job exceedingly well.

  • that's called a sailors knot

  • I miss tiny wisk.

  • Lifehack: Put Bacon in and around the Pork Roll. Bacon makes everything better!

  • Guga Actually just did an experiment, on beef mind you, but showing that cooking sous vide works better with DRY herbs over fresh ones. I would suggest trying this to see if it stays true with pork!

  • Basics ... "We're going to sous vide." ... BASICS "We're going to sous vide." ... C'mon Babish, sous vide is *not* a basic cooking method. Nor does a basic level cook or even many advanced level cooks, have that expensive piece of kitchen gear.

    • @NeoGamma I'm happy that you're happy with your sous vide setup. I'll just point out that the exception does not make the rule, and you having a sous vide setup does not by any stretch make it a _basic_ kitchen appliance.

    • I'm no chef, and I got an immersion circulator for 50 bucks and it came with everything you need, bags, the machine, a pump to suck the air out, and very detailed instructions. The only thing it didn't come with was a vessel to do the cooking in ( but a large pot does just fine). I highly recommend it, best meats you will ever cook hands down.

  • Bacon-wrapped pork loin is the best but I'll consider this a close second.

  • When I saw the rosemary and garlic I thought he was gonna go full Ainsley Harriet

  • My girlfiend is allergic to garlic, I think I need to get a new one... But in the mean time I wonder if I could substitute the garlic in the paste and vinaigrette with onion??

    • @James Cassar good :-D

    • @C J you can put the onion 😂

    • @James Cassar yeah ok, but what about my idea with the onion? 🤔🤣

    • Get a new one

  • I like this guy!!

  • Oh Jesus I stuck the whole tenderloin in the oven and it's staring at me wondering where my God is now and I can't get it out of the oven and oh Jesus Christ this is a catastrophe it's literally just stuffed into my tiny ass oven in my tiny ass apartment and I was "inebriated" at 2 in the morning and it's stuck and oh God what do I do

  • Don't eat pork they are cancerous and and and of course fat is just too much i like lamb less meat + good flavors

  • why is his pork loin about 8x bigger and heavier than the loin i get in spain?

    • you probably get a trimmed tenderloin and not a whole roast

  • I bought 2 tiny whisks so this wouldn't happen to me where one is dirty and out of action!!

  • Ngl thought this said whole Pokémon... I need sleep

  • Pork is just yucky, I’m sorry

  • my dad made a loin recently but he used italian sausage as the filler and wrapped it with bacon. also very tasty

  • Wait was that an incredibles refrence when he was talking about the sous vide cooking time?

  • Enjoyed.Beautiful

  • And if you don't have a water-bath in your kitchen?

  • The knot you're looking for is referred to as a "Reef Knot".

  • I have never heard of such food

  • Hey Babish, do you ever use a crock pot for any meals?

  • *clears throat* surgeons knot

  • That's a lot of work. I think I'll just have pork sushi.

  • Anyone here wondering why this is on a 'Twisted' playlist? 😂

  • Tiny whisk for president

  • that is some beautiful pork the pork we have where i live looks like a pale mess compared