THIS is How I Get PERFECT Pork Loin Every Time
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- čas přidán 3. 07. 2024
- This perfect roast pork loin recipe is basted in herb butter and finished with a mustard cherry sauce for the ultimate meal. You will be blown away by the rich flavors in this pork recipe.
Ingredients for this recipe:
• 2 ½ pound pork loin
• 2 sticks softened unsalted butter
• 6-8 finely minced garlic cloves
• 1 ½ tablespoons minced fresh rosemary
• 1 ½ tablespoons minced fresh thyme
• 3 tablespoons olive oil
• ½ peeled small diced shallot
• 3 cups beef stock
• 1 ½ tablespoons whole-grain mustard
• ½ cup dried tart cherries
• Coarse salt and fresh cracked pepper to taste
Serves 6
Prep time: 20 minutes
Cook time: 65 minutes
Procedures:
1. Start by trussing the pork loin. See the video on how to do this.
2. Place the trussed pork loin on a sheet tray with a rack and generously season it on all sides with salt and pepper.
3. Put the pork on the rack in the refrigerator, uncovered for 24 hours and up to 48 hours. This process is known as dry brining.
4. Make the herb butter by whipping the softened unsalted butter in a stand mixer with the paddle attachment on high speed for 5 to 7 minutes or until it becomes light and fluffy.
5. Turn the speed to low and add in the garlic, thyme, rosemary, salt, and pepper until combined. Set it aside.
6. In a large 12” inch sauté pan with olive oil, heat it over high heat until it begins to smoke.
7. Place the pre-seasoned pork into the pan fat cap side down, turn the heat down to medium, and sear for 3-4 minutes or until well browned.
8. Give the pork a quarter turn and cook for 2 to 3 minutes or until well browned. Repeat the process on the direct other side until well browned.
9. Turn the pork to seared fat cap side up, turn the heat down to low and cook for 1 minute.
10. Add in ½ of the herb butter.
11. Once it’s melted, baste the pork with a large spoon for 3 to 4 minutes.
12. Place the pork on the middle rack in the oven at 300° and cook for 32-35 minutes or until it reaches an internal temperature of 130° to 135°. This will render a medium internal temperature.
13. Once it’s done cooking, set the pork on a plate or cutting board and rest for 15 minutes.
14. While it’s resting, drain half the fat from the pan and return the pan to a burner over medium heat.
15. Stir in the shallot and cook sauté for 2 to 3 minutes or until lightly browned.
16. Deglaze with the beef stock and cook over high heat for 2-4 minutes or until the amount of liquid is reduced by 2/3. It should be thicker, like gravy.
17. Finish by stirring in the mustard, dried cherries, 1 tablespoon of herb butter, salt, and pepper.
18. Slice the pork and serve with the sauce. - Jak na to + styl
I’m 22. And have had a problem with pills, weed, and alcohol. I’ve finally been able to completely kick my bad habits to the side for almost a year now. And I’ve fell in love with food. Not just eating but mainly cooking. This channel has helped me learn tons and I wish to start a cooking channel soon.
Good on you for changing directions, my friend. I look forward to checking out your channel once it’s live!
@@ChefBillyParisi I really appreciate the response! My fiancé and I have recently purchased a home so we are in the works on our outdoor kitchen. Once we get all the stainless installed it’s go time😂
Keep going ! John 3:16
What a loser
This is inspiring. Thank you.
Billy is the BEST chef on CZcams, and I've watched many! Excellent teacher, perfect advice!
This looks amazing. And I love the tips like “you are allowed to turn down the heat”… nothing can ruin a dish faster than following a recipe over listening to your kitchen, your heating elements, etc❤❤❤
Brooooo…. I’m commenting even before I start dishes after making this meal. WOW! The rosemary and dill took those flavors to another level! My sons were even drinking the sauce off their plate (I allowed it cuz I did the same)! 😂 This recipe was ridiculous!!
Awesomeness. Thanks for giving it a shot, I appreciate it.
Chef I made this dish and WOW! I live alone so I have had left overs for the 3 /12 days and I just cannot get enough. This is by far the very best pork roast that I have ever had in my 71 years on the face of the earth. Thank you so much this is my favorite!!!!
I appreciate how you've included tips and tricks throughout the recipe. Your recipe is a masterclass in how to bring out the best in every element. 👌🥰🔥
More impressive than the recipe and the cooking tips themselves is the way you present everything in such a fluent and easy-to-follow manner all without sounding like a dry documentary you'd see on TV. I was engaged from start to finish and I'm no cook but I'm definitely trying this recipe someday!
I appreciate the kind encouraging words. Many thanks!
I love how you've add the "Simple steps" of trussing the pork. I've always wondered how to do that.
It’s ALL about technique! Great work.
Can't wait to try this! Thank you
Every recipe I want to make I first look to see if you have it in your blog or video. Always perfect! You are my go-to!!
You explained everything amazingly well!
Thank you so much for sharing this video and it looks so delicious 😋
Unbelievable! What a spectacular dish! Thank you so much for sharing. You are one of my favorite people on CZcams.
Made this today. FABULOUS. Big hit with the family. The herb butter and basting is the best. happy new year.
Just made this pork loin in my gfs familys new years dinner, it came out so moist and the taste is amazing, great video, thanks for the recipe! Happy new years 🎉
Sure recipe for Chritsmas time.
Thanks, chef Parisi.
Bleasings for your and your beautiful family.
This looks fantastic. I can't wait to make this dish. You are the very best chef, Thank you
I accidentially ordered a pork loin and now I am happy I did. This looks amazing....I have a cabbage recipie instead of dill I use crushed pepper but adding some broth will add to the flavor. Can't wait to try this one. Thanks!
Great video with great tips. Love hearing your cooking philosophies.
Another classic video chef!
Life hack: just bring the loin the Chef B for a perfect cook every time!
WOW! I tried this recipe today! It was absolutely the best. The only issue I came across was not being able to find those dried cherries. So I had to do without. The pork loin and the fried cabbage with bacon were so tasty. Thank you so much for your videos. Never retire. Your recipes on videos are what I look forward to.
THANK YOU! THANK YOU! THANK YOU!
This looks crazy good. And believe it or not, I just picked up a loin roast on sale this morning! And..... was looking for a good recipe. Voilà!
Hi Chef, just wanted to send a big thank you from the whole family. The pork came out perfect! As a Czech national, I particularly loved the cabbage. I have already have some ideas how to use it in a different setting.
❤ Thank you so much…great recipe!
Nice chef! I do pork once a week, and this looks excellent. Love the cabbage, and I'll certainly try your sauce!
Thats one heck of a gorgeous sear! Looks delicious 😋 maybe in the future you could make pork chops with Amarena cherries? 😊
I made this and Oh My Word! It was incredible! and the sauce mentioned? DO NOT MISS IT. It is PERFECT. Sadly it makes the exact amount to match the loin... I will be sure to make more in the future. I think I could drink it. I give this recipe/method 10 STARS!!! You will be so happy with the results. (FYI I substituted the Cherries with Craisins - as I don't like "Sweet" things. The Craisins worked GREAT!!! Still sweet, but not overly.)
This turned out to be an absolutely killer fine meal. All the table were impressed with the meal. Well done Chef!
That’s so awesome, I appreciate you trying it.
I'm about to go into the kitchen and try this right now but with bourbon instead of the wine or maybe Southern Comfort. Thanks for sharing this recipe. It looks fantastic!
Thanks for watching!
I made this last night for my family and a couple of friends. I think they went to bed talking about how delicious everything was. I made a fig tart for dessert. Happy family and friends and of course over the moon host. Thank you!!!
love you man. I cook for the family and I just love your approach. I started as a kid and got caught up in the Elton Brown and America's test kitchen back years ago, but you have all that and you put things into a great presentation brother! Your vids are looking as good as your food!
That looks gorgeous 😋
I do like recipes that don’t include cheese, horrible stuff
Thanks!
So very kind of you. Thank you so much!
bro you got some skills, this looks superb!
multumesc
Yes SIR!!!👍🏾
I taste when I am cooking and by the time everything is ready I am not hungry anymore 😮
Please give us the recipe for the cabbage too? Thank you🙂
First time Today cooking a pork loin, mostly fallowed your recipe, it was good, thank you for the video.
Thanks for giving it a shot!!
Chef Billy, nice video. You made it look super easy. I just want to comment on your suggestion that we taste as we go, which I always do. The problem is that when I'm cooking a large meal (many dishes), by the time everything is ready, I'm no longer hungry. I remember when I was young my Mom would always come to the table after cooking the family meal and pick at the food on her plate. She would claim to be dieting or some such nonesense, but in fact, as I would learn years later, she had eaten an entire meal taste-testing in the kitchen.
That can definitely happen when cooking for a large amount of people.
This is the 2nd recipe I follow from you. The first one was about the chicken breast, it has become a classic for my family. This one is equally good. I love your explanations as all seems so simple and results are always up to expectation or even better.
Many thanks!
As I watched this, I realized I had a pork loin in the freezer. I didn't have any dried cherries, but used dried cranberries. Won. Der. Ful! Thanks for sharing.
Love it. Come make it for me😊
Can you explain why you used the twine? I've seen it in a few recipe videos (not just your videos), and I don't understand why it is used. Can't wait to try this!!!!!
I love juicy pork
Thanks Billy.
Do you think the cabbage from this recipe would go well with the chicken scaloppine?
I dine out for flavour not health, but at home I want more veg, feels like home cooking is where you have to get the nutrients. Maybe you could do a short series on just simple side dish vegetable accompaniments, that can sit alongside these great centrepiece recipes.
Great idea about a side dish video, So often I stumble at that point. Also, in this case, shouldn’t there be a starch to go with the meat and veg? I think people expect more than just two items on the plate. Thanks, chef; it looks fabulous.
Can I use frozen cherries
Can you comment on how using salted vs unsalted butter in your dishes effects the outcome?
You should be controlling the salt content, not a butter company
What about using roasted garlic to the butter instead? Would that be as good?
100%
I'm going to do this with my smoker 😜
Better to opt for Berkshire or similar heritage breeds when your looking to cook a lean and mild cut such as a pork loin-much better end result in flavour and texture
You should check out Leidys
chicken liver and intestines tasty for me Sir
Why aren't you putting 2 dollar Great Value onion powder on that cabbage?
why did you leave out the recipe for the cabbage?
OMG
That looks delicious but way too many products used with the price of food now.
Thank you 😊
maytbe use lard or other good oil,olive oil smokes too heavy
Thank you for not cooking the pork into the leather stage
😓 "Promo sm"
You guys are rocket
Scientists….because you gave us brackets and highlighter stuff….Flowwrestling shows us dudes sitting behind laptops and no personality other than Askren