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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  • 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.

  • 1:40 a hamphlet

  • 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!

    • Country Girl I have a recipe for Pork Tenderloin that uses apples that you smash up afterwards as a side. Kinda sweet though ‘cause my glaze is made with Maple Syrup

  • 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 😂😂🗿

  • Fabulous

  • 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.

  • 11/2 square knot

  • 4:01 Surgeons knot 👍

  • 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 :)

  • I’m waiting for the b roll... washing dishes with Babish. Lol

  • *whole boneless pork loin often shows up in my grocery list* I'M BETTER THAN THE REST OF THE CLASS

  • Enjoy getting salmonella

  • pork sushi pork sushi

  • While the intro plays I'm still thinking...did he just say "humungous hunk of hog" ?!

  • This was very aurally pleasing!!!

  • Learned how to do a boy scout's knot...not.

  • :29 alright so first thing we gotta do-- *SLAM*

  • are we just going to ignore that he's trying to kill you!? pork needs to be 75 Celcius 170 Fahrenheit for fuck's sake apparently you can't trust anyone with temperatures

    • Pork cooked to that degree where it becomes white is dry and tasteless, fool. If you live your life by the blocks every day it’s just going to be unfulfilling and boring.

  • FFFFFFUKC I LOVE THIS RECIPE!!!! 😍😍😍😍 wow!!! Will definitely be tryin this in my restaurant 🤞

  • 2:17 Are you NUTZ

  • When he said 'Humongous' the only thing that came to my mind was the 'Anime plot meme'. Ya know, the one with the 'humongous hongonolong no longous' boobs

  • I dont recommend making pan sauce in a cast iron pan. The acidity will remove the seasoning on the pan. If your pan isnt seasoned well enough, it may leech some iron taste into your sauce.

  • Surgeons knot

  • No offense but I hate the intro song. Sounds like a damaged 8 track that keeps restarting. Anywho, love the channel. I dont cook often buy I watch these like I do.

  • not deglazing with white whine? unsubscribe

    • this is an adam regusea reference if you don’t get it

  • Humongous hunks of hogs!

  • I'l lbe honest. I prefer white over just pink pork. I don't like the texture of just pink pork, but I like that chewy bite the white gets. Not hard white, but certainly white.

  • Your series has always helped me get excited for cooking, I am someone who is suffering from a lot of bullshit from life, and the little things help me stay on track with my passion. Thank you Babish :)

  • Yo is that intro a little over exposed as compared to previous videos?

  • thats cool

  • My friends call me Fat Cap