How To make Honey and Herb Grilled Pork Roast

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.

Recipe:

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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Garlic and Herb Crusted Pork Loin on the GRILL

Pork Loin is one of the best cuts on the pig. It soaks up the flavors of whatever you put on it and the fat crisps up the outside for both an amazing flavor and texture. In this video, I make an herb crusted pork loin on the gas grill, starting with a whole loin, season it, and grill it to perfection. This one is hard to mess up as long as you hit the right final temperature. I've made this a bunch of times and it is always a hit.

How to Grill a Pork Tenderloin, which is not the same cut as a pork loin:


Herb Crust: (per pound of pork loin)
1/2 tsp salt
1 tsp Dried Italian Seasoning
1/4 tsp Garlic Powder
1/4 tsp Rosemary (if your Italian seasoning doesn't have it)

I grilled this on the Weber Genesis E-330. Sear the outside over medium-high heat for 3-4 minutes per side. Then reduce the temperature to 300-325 F. Put the Pork Loin on the top rack and cook until it reaches 140 F internal. The idea temperature is 145 F, but the temperature should continue to rise after you take it off the grill and let it rest.

If you are going to butcher your own pork loin, I really like a good slicing knife. This one works great and I also use it for brisket and turkey:


Equipment I use to make the videos:


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Grilled Pork Loin (herb crusted)

Herb crusted grilled pork loin.

You're Cooking Pork Wrong!

Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network

These loins of pork are infused with lemon, thyme and rosemary and are served up in thick slices, perfect for when you have guests over for dinner!

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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Herb-Marinated Pork Tenderloins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 35 min
Prep: 10 min
Inactive: 3 hr 10 min
Cook: 15 min
Yield: 6 servings

Ingredients

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.





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Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network

Roasted Rolled Pork Loin with Lemon and Sage | Gordon Ramsay

This is the most tender part of the pig. Rich and sumptuous - if cooked right (slightly pink) it never disappoints.
From Gordon Ramsay’s The F Word

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