THIS is How I Get PERFECT Pork Loin Every Time

pork loin is one of the tastiest dishes out there to serve up to family and friends the way that I cook it gives it maximum flavor juiciness and it can go well with just about any sauce out there but I'm gonna top it off with a delicious sweet Savory mustard and dried cherry sauce that's going to complement the pork perfectly we're first going to start off by knocking out some prep sound good let's cook I have a two and a half pound fresh pork loin now what I'm looking for when I purchase it from the stores that it's bright pink in color with no discoloration anywhere and has a nice white fat cap on top now this cut is the loin muscle of the pig which is in the midsection and runs from the shoulder all the way to the rear now there are two ends to the pork loin you'll notice one side is much leaner and the other side looks like two different cuts are in here now that top part is where the pork loin meets a bit of the shoulder do not be worried this section is actually a little bit more flavorful because there is more inner muscular fat in it now what I'd like to do is truss it so that it Cooks a little bit more evenly and helps keep shape you're going to need about a three to four foot piece of butcher's twine I'm going to go right to the end piece there I'm going to tie a double loop knot right down and press firmly so that it presses down into the pork then go up about an inch and a half to two inches place your pointer finger and then using the other hand wrap the long end of the butcher's twine around and then tuck it underneath where you held your finger and then pull it until it's taut this is great because you can pull it to help make sure the pork loin is nice and firm all the way down then just repeat the process until you get to the other end of the pork loin once you do get there what I'm going to do is flip it over and then wrap the long end under every other piece of butcher's twine until I get to that and again then I'm going to flip it over and tie a double knot with the remaining little piece from the initial tie and then simply cut off any excess at this stage I'm going to transfer the trust pork loin onto a rack over sheet tray lined with parchment paper and what I want to do is generously season it do a little pre-season dry brine here now when seasoning with coarse salt you want to be about a foot away from what you are seasoning to cover as much surface area as possible to ensure every bite is absolutely delicious now I do mean all sides not just top and bottom also these sides of the pork loin we're going to repeat that process with some fresh cracked black pepper once it is seasoned up very very well it's going in the refrigerator overnight or for 24 to 48 hours doing this is going to allow those seasonings to penetrate deep into the port again to make sure every bite that you take is going to be incredibly flavorful now in the meantime we're going to make a quick herb butter I'm adding two sticks of softened unsalted butter to a stand mixer with the paddle attachment I'm going to whip it on high speed for five to seven minutes until it's light and fluffy in the meantime I'm going to prep up everything that's going in there beginning with six to eight finely minced fresh garlic cloves this is going to add fantastic flavor this is also going to be part of our basting butter next I need one and a half tablespoons total of minced fresh Rosemary now I do use a lot of that stem of the Rosemary because there's so much flavor until I get to the bottom where it's a little bit Woody and thick and hard to cut through just remove the leaves and finish finely mincing set them right in the bowl with the finely minced garlic then we're going to repeat the process exactly until we have one and a half tablespoons of fresh minced thyme again use the stems as long as they're tender there's a lot of flavor in there add them to the bowl with the rosemary and garlic then let's head over to our stand mixer let's see where we're at turn it off I'm gonna use a rubber spatula to scrape down on all sides just to make sure all the butter is being whipped and used up then add in the fresh herbs and garlic and then just turn the speed down below so herbs aren't flying everywhere then at this stage we are going to season it well with coarse salt and fresh cracked black pepper and then just until everything is mixed together be sure to give it a little taste make sure it's delicious at this stage I'm transferring it over to a plastic container I'll explain why in a little bit and yes I always make extra because this is a fantastic butter that will go great with beef with chicken with vegetables with fish you name it and in addition it stores very well in the freezer I'm just going to pop it in the fridge for now when it comes time to cook let's pull out our pork loin it looks fantastic you can see it dried out a little bit while uncovered in the refrigerator this is absolutely going to help with the sear let's take this over to my cooktop where I now have a large 12 inch stainless steel pan we are going to place it right on the heat over high heat add in three tablespoons total of olive oil once it begins to lightly smoke just like this we're going to take our pork loin and we want to make sure we put it fat cap side down to start rendering some of the fat and Browning everything up we are going to let it stand for exactly three minutes do not touch it we're just going to come back and take a little peek it's got some nice Brown in there it can be Browner now just like in my reverse seared steak video we are going to move the pork around in a circular motion for a total of one minute doing this will ensure we get that beautiful my yard reaction that nice brown crust all over the top just like this we are gonna flip it on its side then immediately turn the heat down to medium and cook it unmoved for two to three minutes or again until it becomes very beautifully golden brown then we're gonna flip it over onto the other side at this stage and you'll be able to see that it's nice and brown let it stand here for two to three minutes then we're gonna turn the heat from medium down to low we want to bring down the temperature of the oil for when we add the butter flip the pork to that remaining unseared side on the bottom then we're gonna add in now about two to three tablespoons total of our herb butter we want to ensure it gets melted first before we baste it for a total of three to four minutes this is going to help Brown up everything and also add some nice fats from the butter and delicious garlic and herb flavors all over it this looks fantastic it smells unbelievable at this stage but we're not done quite yet we want to add it to the oven at 300 degrees Fahrenheit I know that's nice and low but that's going to ensure that our butter doesn't Scorch in brown keeping it below the smoke point it's going to take roughly 32 to 35 minutes or until it reaches an internal temperature of 130 degrees Fahrenheit like I said a lot of leftover herb butter put a cap on it toss it right in the freezer now a really quick Chef tip for you you are in control of the heat if you notice things starting to burn in the pan like the butter the herbs simply take the pan off the heat and set it to the side for a few minutes to let it cool down before you're ready to return it that's it low to medium medium to low medium you be the judge on where that heat needs to be now because I know I'm going to get the question well what does this dish even go well with and why we got some thyme in the oven I'm gonna make my fried cabbage with dill and bacon it will absolutely be the talk at the table amongst your friends and family here's how easy it is to make I'm going to slice a whole green cabbage right in half we're actually only going to use half for this recipe then remove the core slice down on one side slice down on the other discarded then what we want to do is thinly slice it so that it's about an eight inch to a quarter inch thick you could also use a mandolin for this going over the cooktop in a six quart Rondo pan I have six slices of bacon that I cut up we're gonna cook it over medium heat until it becomes nice and crispy Brown which takes about four to five minutes once they are brown we're going to set them to the side in a bowl then add in our cabbage to that rendered Bacon Fat we're gonna crank the heat onto high and saute it for four to six minutes until it becomes a little bit Brown and more tender now at this stage after that amount of time we're going to scrape the sauteed cabbage to one side and then the other side I'm gonna add in two finely minced garlic cloves a half peeled small diced shallot one tablespoon of unsalted butter we are going to cook this on the other side of the pan for just about a minute or two until it's lightly golden brown and for the garlic to become very fragrant this looks excellent at this stage mix all of the ingredients into the cabbage and then we're gonna deglaze with a half cup of chicken stock this is going to release some of the Fawn some of that brown goodness stuck to the bottom of the pan it's gonna make the Cabbage that much more flavorful now once we're finished up with the cooking process we want to generously season it with core salt and fresh cracked black pepper I'm going to add in one more tablespoon of unsalted butter the crispy cooked bacon lardens then two tablespoons of fresh minced Dill I know this seems like a weird Herb in there but I promise it is magical with the bacon and cabbage stir everything together until it's combined and all those flavors are married up one of my favorite Parts about cooking of course is tasting everything along the way you don't want to wait until the end and be like oh my gosh I wish I would have adjusted things when I was cooking and then it's too late enjoy the process of cooking so that it's not some tedious chore taste everything that you possibly can I promise it will be so much more enjoyable let's check on the pork pulling the pork loin out of the oven it looks fantastic it is a perfect 130 degrees Fahrenheit internally right in the center we're gonna let it rest for 15 minutes and this is perfect timing because we get started on our sauce I've got quite a bit of oil left over I'm telling you what set it to the side in a bowl and strain it because you can use this delicious herb garlic pork butter to sear just about anything you want from beef Chicken vegetables you name it return the pan with only maybe about two tablespoons of that herb butter we're going to add in a half peeled small diced shallot I'm going to cook this over medium heat until lightly brown just like this maybe just two minutes or so then I'm boosting the heat to high into glazing with a half cup of Cabernet Sauvignon this is optional but it will make my sauce that much richer we're going to cook it until there's maybe two to three tablespoons left over then I'm gonna add in three cups of good beef stock and again over high heat we're cooking it down until it's reduced by one third or until there's roughly one cup left you should start to get that gravy like consistency thickening up just like this fantastic and at this point that's we're gonna add in some goodies beginning with one and a half tablespoons of whole grain mustard you could use the John mustard if you want but whole grain is just so much better then add in a half cup of dried tart cherries I'm gonna add in another two teaspoons of that herb butter because well why not season up with coarse salt and fresh cracked black pepper remember season one's taste twice they're not over season here it's going to be really rich in flavor give it a stir until the butter is melted and all the flavors are infused and definitely get a nice size Spoonful and try it out oh this sauce is seriously it's just it's just so good and one thing I'm certain of is that nothing gets a conversation started around the table quicker than delicious food those techniques make great food and always the best memories let me show you how I plate this up and probably the most important part here is using your knife to remove the butcher's twine no one wants to eat cooked string so make sure you remove that and then I'm going to slice them in about one inch thick slices you can still see I got that nice pink in there again 130 degrees Fahrenheit is when I pulled it it's probably about 135 to 140 now after resting for five minutes and yes it's okay to eat pork at a medium internal temperature and for serving I'm gonna place the unsliced chunk and sliced pork slices right in there in the pan because it looks so nice and I'm gonna spoon that grainy mustard Cherry sauce all over the top of the pork oh I can't wait for you to try this it's seriously good I'm gonna finish with some fresh parsley for some nice Greenery for the Cabbage serve it up in a big bowl and garnish with a little more minced fresh dill and these are those meals that just bring people together around the table creating memories reconnecting with old friends this is what it's all about I promise you if you follow the cooking procedures for this you're gonna have pork loin that's just too tender just too juicy and just too flavorful I think you and your family are gonna love this and if you're really into sauces you have got to check out my chicken scalloping recipe the creaminess in that is magical you love it I have a great recipe video Let's see one there foreign

Channel: Chef Billy Parisi

Views: 112,725

Keywords: pork loin recipe, pork loin roast, pork, easy pork loin recipe, easy smoked pork loin, juicy pork loin recipe, pork loin rub, slicing pork loin, cooking pork loin, roasted pork loin, how to cook a whole pork loin, easy pork recipe, how to cook pork loin, pork loin, pork recipe, easy pork recipes, roasted pork, how to roast pork, how to cook pork, pork recipes, roast pork, pork roast, chef billy parisi, billy parisi, chef billy

Id: P34vm2sHVz0

Length: 12min 39sec (759 seconds)

Published: Fri Sep 29 2023