How To Stuff And Roll A loin Of Pork.A Pork Roulade.TheScottReaProject
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- čas přidán 22. 03. 2015
- Pork Butchery.How to make a stunning stuffed and rolled loin of Pork,this is an amazing butchery technique,and looks fantastic on the plate.It is rolled into a spiral and is Stuffed with a home made Pork sage and apple stuffing.Its then cooked,and the finished product is a masterpiece.A great butchery master class.Thanks for watching.
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• How To Tie A Butchers ...
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. - Jak na to + styl
YOUR ONE OF THE BEST TEACHERS IN COOKERY ON THE NET
YOU AND CHEF JOHN AND THE BBQ PIT BOYS EXPLAIN IT SO WELL
Absolutely beautiful! Well done, Scott!
Scott, You sir are a total bad-ass, thank's for sharing this. Definitely trying this method out instead of the usual old boring loin of pork.
Great video Scott, that pork roulade turned out wonderful looking. YUM!
Made this yesterday - it was actually easier than I expected (beginner's luck perhaps). It turned out out great and the wife and kids loved it. Thanks for posting it and keep up the great work.
Simply.... Yes!
Scott I am from Jamaica West Indies, and we love to cook I myself is a very good cook. I must tell you I have watch a lot of videos on cooking, but so far I love yours.
the way you show us how to do every thing its just awesome , thank you.
omg, thats why U R an award winner Scott
Scott! You are the man!
I made this for my family tonight and it turned out wonderful! I was able to get some fresh sage too. Though, if I were to make this again I would probably add some dried sage as well to up the sage flavor! I served it with some glazed carrots and salt boiled baby yukon gold potatoes! For the stuffing I used pork breakfast sausage because the only other sausage my butcher had was spicy Italian... which didn't seem like the best choice and it turned out pretty good. Thanks Scott!
Hi Scott, thanks for the vids, so well made, so informative, and most of all, encouraging.Keep um coming
We made this tonight, and it was divine! It was so moist and no knife was required to cut it! Great recipe!
Looks amazing Scott, Incredible skill set thank you so much for sharing.
I love this guy!
You are a legend sir !
This was so helpful and it looked amazing...I make it for tomorrow. Thank you so much.
I too confess; ran the end of this vid twice.
Purely for carnal reasons.
Rea is a Food God.
All hail Rea!
I just recently discovered your videos, and this pork loin has my mouth watering! I can't wait to give it a go.
Thank you Scott, I have learned so much.
Scott, I can't even find the words for this one. I'm stunned at how amazing that looks and can't even imagine how good it tastes!
Now, to convince the wife to let me cook it???? She's not the biggest pork fan, but I think she may really enjoy this one.
Thanks again for doing what you do!!
@Aldaroth ...and a good lawyer.......
Scott pork is a favourite of mine already but you just made it supreme thank you
Looks fantastic dunnit
Loved it! Thanks.
love your cutting table it shows what they use
Looks AMAZING!!!
thank you so much for the instructions. you are very very good. I will definitely try this.
Excellent job as always, thank you for sharing.
best butcher and chef scott
It's looks fantastic!
I love it! Thanks.
I have to say, I work in a Butcher shop with mostly pork and I think I'm going to give that recipe a try Scott. Looks absolutely delicious.
Gorgeous cut and roll. Thank you. This will be on my Xmas dinner table.
I have done this for years. It is especially good with a venison loin. I have done several different stuffings.
Looks great - I'm definitely going to try this.
That fish is beautiful!
Making this on Saturday - very similiar to the way Ma used to make it but no apples. I'll try with the apples and have a shot of Calvados at the same time. You're awesomeness - the real deal.
If I say what I thought I'll be considered a perv..Awesome Scott.
Great Job Scott.
My mouth is watering! Got to do this soon!
top quality, love watching your videos
thank you for teaching me this technique easy and it works good job
Amazing video yet again looks amazing
Outstanding! This was very helpful as are your other videos. Thx a bunch!
thank you it looks good
This looks so delish!
Thank you for showing this. I now have a way to show amazing pork loin roast to my friends here in Seattle!
This looks soooo good. got to try it, thanks.
Brilliant! Thanks.
I used this technique last night, and even though it was my first try the butchery part came out pretty good. Give me a few more tries and it should become quite familiar. I stuffed mine with garlic, onions, bread crumbs, sage, and dried cranberries. When I sliced it for dinner the results were better than I hoped for. Juicy, tender, and visually appealing. I do need to watch the butchers knot video, mine were pretty sloppy. Thanks for showing a great technique, you are making me a better cook!
I'll try this tomorrow!
Looks good... Awesome
sage is the flavor note you wanna deliver in a stuffing. beautiful job on the whole deal brother
great instructive video..thanks
Pork loin was one of the only cuts of meat I could find during this whole Coronavirus panic. Giving this a go! Threw it in the oven 20 minutes ago and it smells AMAZING! Cheers from Colorado!
you sir are a bloody "rock star" Well Done
Brilliant Scott. Butchery is becoming a lost art.
wow that’s looks good I want to try it
Looks graet scott thanks it was delicious
That sexy music really helped me while I stuffed my roll. Thanks.
just made this about to pop in the oven! kids had a blast helping make the stuffing! thanks for the hard work and shared knowledge! subscribed and smashed the like button
I have a 6 pound pork loin roast. I never thought of doing this but will give it a try. Thanks for the tips. . .
Wow, thats pro Scott. Thanks so much for the video, I have learnt a lot from this and I have to learn that butchers knot ;-)
Superb job -> thats next Sunday's lunch!
This looks Delicious I'm try this recipe
Awesome
Scott,I have just made this from your recipe after watching your porchetta video you uploaded the other day and used your butchers knot video to tie it. I didn't have any pork belly but did have a nice pork loin in the freezer. Can't wait to have it for Sunday dinner tomorrow. Thanks for the uploads and ideas. 👍🤘👍
Magic knife work there mate. Can't wait to get to the local butcher and give it a go. Thanks for all your vids!
This is a fab!!! It's a real show stopper too!! I did last Christmas and doing again this year too. Just finished my prep Xmas eve 2018.
Scott, I've watched a ton of your videos and I just made this tonight. I have to say it's amazing and the whole family loved it. I learned to truss it from your knot tying video (my first time using a butchers' knot). I'm very happy to see that this stuff tastes as good as it looks as the preparation is distinctly unamerican. I can't wait to try another english-ish dinner. Cheers!
This came out great! The real battle came when everyone was fighting over the onions in the bottom of the pan! I had enough to make two nice roasts, going to do the other tonight but I’m going to try and make a gravy out of the drippings. The tying instructions made me look like a pro!
You make this look easy to do.
Thank you!
Describing something's quality and superiority is highly subjective. I believe that NY apples are the best. That being said, great video as usual. 👍
That looks amazing, I'm a senior in high school and me and my culinary partner are preparing a pork roulade with candied butternut squash and ginger chutney for one of our schools events but we need to make 100 servings worth which is about 50 lbs of pork to start out with. Video really helped me understand, thanks!
I like your watch don't lose it!
Lord have Mercy ! Incredible Edible and OMG !!! Thank you for this enticing video ~ I am making this 'Crowning Glory' on Sunday for my Family Thanksgiving 2018 ~ Local pork loin and sausage from our organic Farmer. Apples from our neighbours tree ~ Fortunate, and NOW this beautiful recipe ~ Excellent ! Thanks again for your expertise and 'fragrant passion' ! Cheers Suse & Crew Vancouver Island BC CANADA ~*~
Hi Scott, just watched this, the first of your videos i have seen.
Wonderful stuff, thank you!
cheers from Sweden.
It looks wonderful, as always.
I use a SS 6" paper scraper to gather chopped, shredded, grated stuff, 1 shot.
Dont know how it took me so long to think of it
....................drooling.................
Thank you.
Great WORK BUDDY
I enjoy your videos
Thank you Mr. Rea! Your video was perfect for what I needed today. I'm preparing 2 different types of pork tenderloin for our family Sunday dinner. One will be stuffed with a fruit/herb mixture. The other is being covered with an herb, sundried tomato and feta cheese mixture. Still trying to figure out if I want to stuff each. I think I will after seeing how easy it was in your video. Great work and thanks for your help!
By the way love your channel so many good things about it. Keep doing what you do best. Cheers!!!
Nice!
Thanks for sharing ;)
We do one pounded and stuffed with feta cheese, garlic, fresh herbs, sun dried tomatoes and spinach. We do it on the grill but I am wanting to do one in my new instant pot. Trying to figure out cooking times for it. That looks amazing too. I learned something about cutting it from this video. Never would have done it this way.
End of the video.......mmmmmmm, I cant wait. Big chomp mark in the slice nearest the camera!! Naughty boy, you didn't wait!! Haha.....Brilliant!
excellent bro !!!👍
I am doing this one as well!
Scott, I got a tenderloin, and when I opened it, it was in 2 uneven pieces. I was so disappointed!! But I managed to get them placed together and pounded them until they were of equal thickness. I plan to roast it tomorrow morning. Thanks for helping me out with this meal. Bon Appetit! Carol
Doin a pork tender loin roulade right now. Got some inspiration.
Thank you, I tried this exact recipe two weeks ago. This was my first time opening the pork loin. I accidentally split it along the side when rolling it up. I was forced to use bacon along the outside to cover the loin. I decided to cook it on my kettle grill rotisserie spit. It cooked very quickly and was very delicious!
nice recovery! i’ll bear your error in mind today! 👏
Takes bite of apple and continues grating it... SAVAGE!!!
looks fantastic I think I might do that pork fill but with venison roast, and BBQ rotisserie it.
New subscriber love your resipies.
Drooling.
I can imagine the leftovers (Unlikely). Would go great in a bun with some finely diced tomato, a little shredded lettice and a little bit of your prefered condiment. Very tasty looking! Nice work scott!
Awesome video. I use your technique but I have made several different types of stuffing. Everything including temps work for all. Thank you : )
Agreed, the stuffing would make a great burger
With the exception of the headcheese and haggis, Scott has never made a video, I didn't want to try, the crust on this looks incredible!