4 Easy Ways To Cook a Whole Pork Loin

to this somebody might say josh there's no way you can take one piece of meat and then turn it into five different cuts and do a bajillion different things with it oh that's what you think okay and that is why today's video was sponsored by the national pork board the ceo of pork but to make it short uh yeah it exists [Music] so [Music] okay so we're going to be working with pork loin a whole pork loin of the most economical useful most versatile cuts of meat on the whole planet mine bottled not even boggled i'm having an add moment um what was i talking about so with all that said uh let's make this shall we the italians are going to be very angry at me now wait just one second you know how much i love pork expected pork is relatively affordable it stores well it cooks easily we all know that stuff but given how life might be for the next couple months let's talk about the most important thing you got this okay i don't need no help so now that we're all probably cooking a little bit more we also want to eat things that are easy to make but also as healthy as possible like this this is packed full of lean heart healthy protein that helps me maintain my thick physique not to mention a three ounce serving of pork is an excellent source of thymine selenium protein niacin vitamin b6 phosphorus uh riboflavin um uh uh zinc patel potassium all a lot of things anyway on to the video okay so first let's take a quick look at a whole porcelain i don't really know what's going on here but this is what it looks like it's a big thick long boy okay so if we take a look at the fat lines here you can actually really distinctly tell what part is what that part on the right that you see that's sort of the head that's where the sirloin roast is and then that part of the back is where the rib roast is everything in the middle basically can be cut into chops and that's basically what we're gonna do okay so first let's remove the sirloin roast you need to find where that fat line sort of branches out right there take a nice sharp knife and then just cut straight down from there and there's a nice little centerline roast next that's the same thing with that left third you need to find that fat line place your knife on nice and sharp and slice normally you don't find this in a roast form it's usually cut into something called country ribs now with our center cut third that's we're gonna get our choppy boys now the beauty of this part is you can cut these bad boys as thick as you want thicker means it's gonna be easier to make it juicy so i usually go about one and a half inches thick and just like that you've got a bunch of thick with 25 c's pork chops okay the last one i want to talk about is the rib roast which was the part on the left normally you'll see something called country ribs which is literally just this cut into well like one to one and a half inch slices and that's yeah that's country ribs right there let's first start with the sirloin roast so we're gonna stuff this bad boy we need to unroll it just like a book so you're gonna take a nice long sharp knife that cap side down and then just start slicing about a half an inch above where that fat cap's touching the board and then begin to open it up as you're slicing so you get one nice long piece of meat so you're sort of unraveling it like so this wasn't my best unrolling not gonna lie it's pretty depressing attempt but normally it's better i promise now to make this stuffing you're gonna need three cloves of garlic finely chopped one poblano pepper finely chopped i'll go ahead and chop in the zest of one lemon for some freshness half a bunch of parsley leaves finely chopped and two to three green onions finely chopped season that generously with salt a little bit of black pepper and a quarter cup or 60 milliliters of olive oil just so you create a nice little paste here rub it all over the inside of your unrolled pork roast go ahead and use all of it it's okay if a little bit spills out and then roll it all up notice how it's spilling out a little bit sorry that'll happen then at four evenly spaced intervals you're gonna tie off the roast with kitchen twine so it looks like this and uh do me a little favor and clean off those little danglies all right clean up your work surface clean up your roast make stuff clean all right dirty workspace dirty mind whatever falls out of the roast i actually like to rub the whole roast with then just place it on a foil lined baking sheet with a wire rack season it generously with salt and pepper then place it in an oven that's been preheated to 450 degrees fahrenheit for 15 minutes then lower the oven immediately to 325 fahrenheit and roast for an additional 45 to 60 minutes or until the internal temperature reaches 145 degrees fahrenheit which is essentially perfectly cooked then just let that bad boy rest for at least 15 minutes and slice into it and experience the juice rolled up it's got some flavor in it moist you can eat this with like some steamed rice or whatever and have a healthy little meal next up is gonna be pork chops now you can totally brine these but i actually like to just go ahead and season them really generously with salt and pepper and let them sit in the fridge overnight to soak up that salad heat a medium-sized skillet over medium-high heat with about two and a half tablespoons of oil in there once it's ripping hot go ahead and add your pork chops always lay away from you don't splash on yourself all right then just stir for about three minutes on both sides until nice and browned and then here's the secret you're thinking add a couple cloves of garlic that have just been lightly crushed you can leave them in the skin toss them in the pan add a nice healthy chunk of butter in there and then baste generously you want to put a lot of butter you see how much butter is in there and then baste that continuously until it reaches an internal temperature of 145 degrees fahrenheit then let it rest for five minutes and then slice into it and notice how moisturized that is that is juicy that is moist that is succulent poke chop no sous vide no special technique just sear and baste at the proper temperature of cooking and you can cook a beautiful piece of pork without any fancy gimmicky blah blah blah look at this look at this what do you think that i'm gonna say now another way you could cook these pork chops is actually just to make a katsu style which is basically where you're gonna pound it out a little thinner and then you're gonna bread it i actually have a chicken katsu recipe that you literally can use the exact same recipe and just replace the chicken breast with these that's it you fry it in a little bit of shallow oil until it's nice and crispy slice that brother up you put it in the sandwich and then you can top it with whatever you want toss on some koopie mail maybe some sweet gochujang sauce or whatever you're feeling really good but this just makes me want it to be a sandwich really that's grandchi the ceo stupid jokes this is so filling i was pretty much done eating before i even got to this last but not least is our country ribs now typically i would suggest grilling them and then glazing them with whatever type of glaze you want don't have a grill right now but i will soon you can totally sear them and glaze them look at that just chew them the exact same way you did the other pork chops but instead of basting with butter you're gonna baste them with whatever glaze you have on hand the glaze that i made was really simple it was one and a half tablespoons of gochujang paste three tablespoons of honey one tablespoon of dark soy sauce and two teaspoons of black vinegar then just give it a little stir a little whiskey whisk until smooth and that's your glaze brother also if you're not doing them on the grill i would recommend boiling them so they get glazed like this so uh if you ain't never had a country rib you ain't never you ain't never lived under respected cut of pork in my honest opinion obviously this would be better if it was grilled all right very yummy thank you very much but do you want to know what else is very yummy and says thank you very much b-roll [Music] now before we end this video i just want to quickly say thank you so much to the national pork board for sponsoring this video we appreciate you all right guys and that is it so we broke down a whole pork loin we seared we fried we roasted well we fake grilled if you have a grill then use the dang grill how is it what's the confusion there we're living in a really interesting time the reason why i say that is because now we have all these people who've never cooked before that all of a sudden are cooking i'm stoked about it genuinely i'm ecstatic i really think this could be a revolutionary change for the whole planet people who don't cook or people who haven't cooked in forever are coming back to it it's such a cathartic thing to do and i know people are stressed it's just it's a beautiful thing man so without getting too sappy about it uh i'm i'm kind of happy about about that aspect of you know aside from the negatives of course but um but yeah with all that said if you enjoyed this video or you learned something leave a like subscribe and i will see you next time [Music] you

Channel: Joshua Weissman

Views: 1,354,044

Keywords: How to cook pork loin, pork recipes, easy pork recipes, roasted pork loin, stuffed pork loin recipe, pork chop recipe, pork tonkatsu, glazed pork rib, how to break down a pork loin, Joshua Weissman, YouTube recipes, YouTube cooking series, national pork board, pork, heart health, health, nutrition, diet, healthy, protein, cooking pork

Id: u0OYhLiPyVM

Length: 8min 20sec (500 seconds)

Published: Sat Mar 28 2020