Whole Pork Loin | Basics with Babish

[@Waltham1892]

I just made this and here are my notes: 1. I didn't have pancetta so I used bacon. Worked out fine. 2. The vinaigrette is not optional. Its a must for this dish to balance out the stuffing. 3. The roast came up to temp much faster than 120 minutes. I'd start checking it at 90 minutes. 4. I'd pair this with a green vegetable like asparagus, fiddle heads or green beans. Reviews for the dish were excellent. I will make it again.

[@spinningchurro]

I just put this baby in the oven and thank god I read your comment or I would've over cooked it.

[@Waltham1892]

@@spinningchurro I'm glad to have been of help. Let me know how it worked out for you.

[@nathanbissett3912]

How much bacon did you use?

[@Waltham1892]

@@nathanbissett3912 5-6 slices, as I recall. I cut them up to cook more quickly. Seemed to work out, though chunks of panchetta would have given a different texture.

[@sk8erin8er]

What exactly are fiddle heads?

[@TheMarriedSouthernPeaches]

@1:54 the delicate, ancient art of beating the pork loin with a pan.

[@blizzardpancakes7982]

The Married Southern Peaches Or as you could say “Beating your meat”

[@TheJerdman]

I think a college edition would be awesome. Cooking on a budget/easy to make things for beginning home cooks

[@ayrik123]

Go check out brothers green eats they have an entire series for cheap yet great tasting food, also Alex French guy cooking had an entire series on ramen

[@colinmccarthy9445]

check out 'Brothers Green Eats' here on youtube. they have a ton of sort of 'beginner' or 'college-specific' vids for people who are just learning to cook for themselves, and even go as far as 'dorm cooking' and using leftovers from carry-out or delivery food to make new meals. they also go all the way to the other end of the spectrum and do artisan bread-making stuff.

[@TheJerdman]

@@colinmccarthy9445 Yeah, I just would love to see Babish do it. His voice is just so soothing lmao

[@imapugwearingglasses3629]

Go watch life of boris

[@gabrielyoung3342]

Look for Stephen Weber

[@ShypaxGaming]

as a chef from europe with near 15 years of experience, i like your way of showing and educating the public, its makes me so happy that someone does the best they can to educate and show that cooking isnt reserved for chefs , as long as you are willing to learn .. thank you for what you do !

[@donovanholm]

Can you please make a video on herbs and spices, it seems like you just know what to add to give flavour.

[@sagoo1346]

Generally, Thyme: Everything, thyme is great. Garlic: Everything, garlic also is great. Rosemary: Red meats (beef and pork). Sage: Fish and poultry. Oregano/marjoram: Anything you want to add a bold pungent flavor to (easily overpowers other flavors), primarily sauces. Ginger: Pretty much anything asian. Tarragon: Fish and sauces. That's the traditional breakdown, but it's best to just try them out yourself. Buy some fresh herbs and take a bite out of them raw to get an idea for it, then use them with stuff you think they'd be good with. It really just takes time and experience to get good with flavors and you'll get there.

[@socialdeviant13]

Sage, thyme, and rosemary are great in pairs, I've found. Just don't use all three, it's a weird mess of flavor. They're great for stews and thicker soups, especially in the colder months. Garlic and onion EVERYTHING. Not even kidding, there are great health benefits to both, and they just taste amazing with everything. Salt and pepper because if you're not, why cook? Seriously, I used to use the pre-ground stuff and no salt (salt bad, right?), but after seeing how gushy Babish gets over the fresh stuff, my life has been changed forever! I use parsley in most dishes just because it's delicious and goes good with everything. My step-dad can't have garlic because GERD, so he uses parsley as a substitute. I can taste the difference, but it's still good. Basil is a great pungent flavor that punches up acidic dishes. Fresh basil is like my best friend. Oregano/coriander if you want an Italian flavor, turmeric/ginger if you want Asian, chili/cayenne if you want Hispanic, and cumin/lime juice if you want Tex-Mex. No lie, add a little honey to your next meal. It's DAMN good in just about anything and is naturally sweet. My spouse makes this BOMB honey-ginger chicken, and I cream my pants just knowing I get to eat it. Wanna know the biggest secret? Try shit out yourself! Cooking is art that ANYONE can do! You just try until you make it what you want.

[@WilliamAndrews0]

Just go by nature. If it grows together, it goes together! You have to try what you like, but generally speaking, if you are an amateur cook, just stay in one region and only use ingredients that can be found in that region. That's why fusion cuisine is really hard for amateurs because you really need to understand how different flavour profiles come together.

[@darkgnome666]

@@socialdeviant13 I've been using sage + thyme combination on pork-beef meatballs lately and damn those are delicious! Gonna try sage + rosemary the next time. Thyme + rosemary is something I've using for years on meatballs and they are just awesome :)

[@thtguydownthest]

Good to know Tiny Whisk is dishwasher safe.

[@disheveryday3750]

Love that tiny whisk!

[@ginaclarke14]

I would buy tiny whisk merch

[@ConnorTheCloutgod]

Names aren't important. Can y’all sub to me please?

[@NotHPotter]

1:40 A travel brochure to Flavor Town!

[@cedriccanlas2717]

Michael Wade Lol

[@ALLxISxGONE]

BAM!

[@lucapeyrefitte6899]

Michael Wade 😂 sounds amazing

[@IjeomaThePlantMama]

Who invited Guy Fieri?

[@ramoziurx]

Guy Fieri would approve!

[@justcrafty2676]

7:53 "I think this can beat bacon any day of the week, mainly because it has bacon in it"

[@Actiomedey]

I loled

[@mtedlee22]

That delivery was perfect

[@austintruly]

Yes he did say that, thank you for repeating it word for word in a shameless attempt to gain worthless KZbin likes. It's not like i watched the video and heard him say it already

[@logandh2]

Austin Truly Hey man, just take it easy

[@timewaster8540]

@@austintruly You still cared about someone trying to get Worthless KZbin likes lmao

[@Aquila0]

Thanksgiving at your place must be bomb

[@daltonriser1125]

i mean didnj't you see that time he made an entire turkey dinner just to make the moistmaker sandiwch from friends

[@susanadabdoub5748]

Binging with Babish? More like “Alliterations with Andy”

[@unironicallyablueraspberry4959]

Or sophisticated words with Susana

[@Simonm-jc]

@@unironicallyablueraspberry4959 he said alliterations with Andy because babish's real name is andrew, and in the video he used a VERY LONG alliteration... Idk where it is tho, youll have to go searching

[@maximusgoodwin6542]

Or like Andre cause that's his name

[@Tonytokes115]

What my mom does to a pork chop should be considered a hate crime

[@justcrafty2676]

Your mom is a hate crime

[@MalleusSemperVictor]

What I'm going to do to your mom should be considered a hate crime. Sorry. You set yourself up here.

[@rossuk123]

your crime is a hate mom

[@MultiScorpio57]

Your hate is a crime mom

[@chairmandrek8230]

Your hate is a mom crime

[@drenz]

I'm just here for tiny whisk.

[@nhogan84]

Tiny whisk 2020

[@kawtarlabzae3027]

wHisk

[@dylanayala589]

Tiny wisk is the real entertainer here

[@doctoreplay]

Nicholas Hogan with it’s running mate, Mr. Freakishly small wooden spoon.

[@disheveryday3750]

Love that tiny whisk!

[@ThatDonovanKid]

Yes! I've been buying pork loins whole and breaking them down for a couple years. Can sometimes find them for $1-$2/pound! Fills the freezer for like $20.

[@seeess777]

Pound for pound, whole loin is a very economical choice for meat. I'm actually surprised that they didn't have him mention that in the video.

[@Muenni]

2-4 € per kg of pork sounds uncomfortably cheap. Free antibiotic though!

[@xenulus5282]

3 years later, I just bought my first one because I noticed they were 79¢ per pound at my local grocery store. With this inflation and my budgeting I couldn't pass it up. I'll be cooking my first sirloin roast in a week or two.

[@austinharris9993]

I made this for the fiancee and myself yesterday and it came out great! The vinaigrette really added more than I expected, you made butterflying it look really easy but I manged. It was also about two inches too long to fit in my lodge cast iron pan so I had to brown in two sections but it still came out great. Keep it up, I watch every episode for more great recipes!

[@ELotion]

"I think this thing can go toe to toe with bacon any day of the week. Mainly becuase it is stuffed with pancetta, which is a type of bacon." Logic is logic.

[@kimberkittenn]

"look for a roast with a good, healthy fat cap on top" Today I realised that I am in fact, a good piece of meat.

[@carolynskibinski5870]

I like to think of myself like Wagyu - I probably have nice marbling from the massages I get.

[@calculator5909]

I'm on the weird part of KZbin again.

[@austintruly]

Yes I'd hit forsure

[@marvnuts]

Is this self-deprecation or a humble brag?

[@kimberkittenn]

ML why can’t we have both?

[@recoveringweirdo5050]

Your show has caused me to cook more. Every weekend I find myself making something different for my parents and brother!

[@recoveringweirdo5050]

No way, I got a heart! 😁

[@matthewwhiting9283]

I really like how nothing was wasted in this recipe

[@adam_of_all_trades_no_mast8388]

Been breaking down meats since I was in high school. I was lucky enough to work in a butcher shop in high school and learned a lot!

[@mikee7074]

“Whole boneless pork loin probably doesn't show up in your grocery list that often...” You've obviously not met my wife 😂

[@lightningmcseed7303]

My man

[@sashkad9246]

it's on a discount every couple of weeks!

[@joshpasta6257]

This guy looks like binging with babish

[@justcrafty2676]

More like Binging with Babish. Boom!

[@joshpasta6257]

@@justcrafty2676 u pronounced his name wrong

[@iiBeasttt]

just another commenter Nah, looks more like binging With babish

[@Denzio.]

just another commenter nah fam, it’s 🅱️inging with 🅱️a🅱️ish

[@disheveryday3750]

Almost an exact replica!

[@santiagoalonso2819]

Thank you Babish, Very cool!

[@Tuck93093]

We've got pork loin energy

[@mattwood1994916]

"I want to build a room full of mirrors so I can be surrounded by winners"

[@ConnorTheCloutgod]

Santiago Alonso Can y’all sub to me please?

[@astrum_nauta]

@@ConnorTheCloutgod no. Go away

[@Callum_and_Stuart]

This all looks beautiful. Been here since the start of basics with babish and I love this series. Love that you are teaching everyone even people who don't believe they can cook and your showing anyone can do it if they set their mind to it. Thanks babish. Keep up the great work 😁❤

[@valeriadiazgarcia3152]

NoveLz

[@valeriadiazgarcia3152]

Nove ñovnovela La

[@MorbidMindedManiac]

After seeing thousands of “Kosher salt” jokes in the comments of every other video, I’m surprised nobody mentioned that he just called it “Salt” in this video

[@leechyfruit4464]

Well, pig isnt kosher, so the pork would just unkosher the salt.

[@sarah911carrera]

I made this pork tenderloin for Easter and it was a hit! Everyone thought I knew what I was doing...thanks Babish!!

[@Piterdeveirs333]

Even though I have been buying pork loin for years and breaking it down myself I still watched this video because Babish always does things different from me

[@reeffeeder]

So glad you used that olive oil infused with garlic.

[@miketython6554]

I swear I was literally just thinking what I’m gonna do with the massive pork loin in my fridge and saw this upload! THANK YOU! Edit: God dammit I forgot to flatten it out with a pan

[@disheveryday3750]

It was meant to be Mike! It was meat to to be ;)

[@junkiejackflash]

Try to sous vide someone's ear

[@miketython6554]

CJ R I prefer ear tartar

[@djxkoxxf6898]

How much did the whole loin cost?

[@miketython6554]

Djxkoxx F like 17$ Canadian

[@Gonzo100ish]

The name you're looking for is "Surgeons knot".

[@username11011]

but he is not a surgeon

[@sp0wokyreaper676]

hes not a surgeon

[@Kadz]

It’s *_B O N E L E S S_*

[@deutschelehrer69]

My guy left hangin

[@bruh-uq2zx]

How u have so litol lieks

[@antsofflorida7592]

Kadz the epic memer what are you doing in here? watching cooking channel?

[@nienbloon]

“What type of pizza do you want?” B O N E L E S S

[@bloodgain]

Another great pork chop pan sauce: deglaze with beer (preferably German) and some chicken stock if you want it lighter, reduce, whisk in some grainy mustard, and set the sauce with a pat of butter. If you want it tart, add a splash of cider vinegar or malt vinegar. You can also substitute a dry white wine, hard cider, or even regular cider (definitely add the vinegar) for the beer. The mustard is the real champ in this sauce, anyway.

[@jacksonthesyndicalist2771]

Next on binging with Babish; boneless pizza.

[@alistergoh9744]

Can I get a uhhhhhhhhhh It's fucking dead

[@Unonuffinjonsnew]

Just when I thought I forgot about it

[@lame6848]

@Antoine SIMONNET yes i went neked gerl to masbate for desired

[@patrickwong685]

@@alistergoh9744 +

[@MegaThisbeme]

We need a tiny whisk + freakishly small wooden spoon collab!!

[@disheveryday3750]

Love that tiny wisk

[@أبوروديحمودي]

7 6

[@zoomermax17]

It has to be an animated short tho

[@sambussey6794]

Hands down the best cooking show on KZbin. Not to mention the funniest thanks Chef !

[@justinreagan4461]

Thank just thank you. I looked everywhere but this was the only good video about the different cuts of tenderloin pork and how to cook. I'm really glad I found this channel. God bless my man

[@Freek314]

This is not tenderloin. This is about the whole loin.

[@cherrypop4756]

6:10 A part of me is mad that I've never heard that saying. But the other part of me is glad I heard from babby's bassy voice first

[@susanjoynersnodgrass9766]

I love this!! Now I know what to do finally with the whole loin!! Thanks so much for sharing!! Can't wait to see the next episode!!

[@NychelleStephens]

Thanks for the tips! Mmmm! Whomever your sharing the food with is Blessed 😇 Babish, please make a basics video about cooking meat tender in different ways. I got the flavors but my meat is tough. Thanks!

[@StognaBolognaFPV]

Slow it down or pull it sooner. Get a good digital thermometer so you can tell exactly when to take it off the heat. And cooking foods too fast can make them tough as well. Try dropping the temp 50° and adding another 20ish minutes to the cook time.

[@chrisoffutt8968]

the best cooking technique will depend on the type of protein. Some things will do best low and slow while others can withstand hot and fast cooking. Having a good thermometer helps too since color is often a poor indicator of doneness since the internal temp is what we're after. You can char the hell out of something and have it still be completely raw in the middle. It's also important to properly preheat your pan since throwing cold meat into a cold pan will sap heat, prolong the cooking time, and make the center take longer to come up to temp which will dry out the outside. There's also such a thing as too hot so you just have to be able to tell when something is in the Goldilocks zone if you're using direct heat.

[@erronblack308]

Samaris Nychelle Stephens stop cooking it then

[@chrisoffutt8968]

If it's a whole piece of meat the internal part is relatively sterile which removes the benefit from overcooking in the name of killing bacteria and parasites. It's really a matter of taste and texture and overcooking has an adverse impact on both. About the only time overcooking really gets to be irrelevant is if we're talking about braising a really tough cut of meat because it's so forgiving. I've braised for hours longer than the recipe called for and the meat was still flavorful and fell apart when touched with a fork.

[@XX-es8vg]

I appreciate how you're open and honest about who's sponsoring you. I have no issues at all with sponsoring, I just like to know who is doing the sponsoring and why and you make that perfectly clear. You set a good example for others.

[@shock80ey]

Just pulled this out of the oven. Letting it rest before I cut into it, can’t hardly wait!

[@beanman9644]

Nice

[@KaylanNaidu]

Your video was at the Made by Google event when they showed off KZbin of the Google Hub

[@radhashah1944]

Be

[@karmagirl314]

I once broke down a pismo, using the Good Eats episode “Tender is the Loin”. I don’t think I’ve ever felt so accomplished in my life.

[@johngomes8060]

0:30- 0:32. The way he forcefully drops the loan is funny 😂😂😂

[@seeess777]

Ah, yes.. My favorite cut of pork. Also, great to mention that this is a fairly inexpensive cut of meat. I do the center cut when I am going to smoke a loin. My way is to use a mix of bacon and cream cheese to fill seasoned with lemon, rosemary and Tyne. Smoked at 250 until it reaches 145. Glad to see you do a video on this delicious cut.

[@runaway466]

Please do more of these basic butchery videos. Shopping can be one of the most important parts of cooking, and knowing how to break down a whole piece of meat can be both rewarding and a great way to expand your available cuts. Not to mention how much cheaper it is to buy a whole cut and spend a few minutes breaking it down.

[@1970HondaCL100]

Expect a nationwide shortage of pork loin later today.

[@ameobafgsfds]

There's actually been a bit of a glut all summer because of... political stuff. I was seeing half loins at the store for under $1.50/lb. Even at twice that, it's a great buy.

[@moispro1467]

Who watches basics but never actually does it

[@_publikenemy8199]

Jphanta I’ve done the cookies and a bunch of others, but yeah the videos are satisfying.

[@6starskillme330]

I've done a lot of the stuff actually, the chicken noodle soup is killer

[@zenoniachale11]

oofy, i've never done anything.

[@maturanjohnmartinowenb7998]

There's a lot of us

[@The_Speed_of_Darkness]

I make eggs in a nest pretty regularly because of the video he made about it. I enjoy the process and learning by his example.

[@santiagoarce5672]

3:57 I do remember because I'm still a Boy Scout. It's a surgeon's knot.

[@DrSpoon-iu4hs]

Santiago Arce *scout* not Boy Scouts, R.I.P I remember when I was a Boy Scout

[@jhgfghjfgf]

I was a boy scout, now I'm a sea scout but I still can't tie many knots, except the easy ones like timber hitch and hard ones like a monkeys fist.

[@harukasatou1359]

Oh, nostalgia. Remember back when the organisation was free from the opposite sex? I do.

[@santiagoarce5672]

@@harukasatou1359 Yeah

[@emanspi]

If you create an audio book for these recipes, I would listen to them before bedtime, your voice is so soothing! xD

[@sharamartinez6150]

My husband and I just tried this. Absolute perfection, and I'm not even a fan of pork. Bravo sir.

[@honorablechairmanmeow8698]

Dad: so what did you do today son? Babish: I fried a lemon till it was brown and posted it on KZbin

[@lorenzonunez336]

I made this for my family tonight, I checked the internal temp at 90 minutes. It was already at 145, then after pan searing the outside layers became a little dry. The inside was still tender and juicy so that’s what we ate. Next time I will check temp sooner, and also I will add some cheese to the middle before rolling up.

[@CoachTerriSinclair]

I'd love to know what cheese(s) would work best!

[@a.h.tvideomapping4293]

1:54 when your Asian parents see that you got the most minor question wrong on the test and it won’t even affect your mark as a whole

[@JacksonAycock]

Made the sous vide pork chops today for dinner. Amazing. Best chop I've ever cooked

[@garylum1686]

Did this pork roast alongside a turkey this thanksgiving, my family was blown away. Thanks my guy🤙🏻🤙🏻

[@not_my_name5200]

7:58 never heard a man so passionately enunciate the word "bacon"

[@RoadSpikesGaming]

Babish please for your next recreation make the food from the Key and Peele skit Soul Food!🤤

[@loony5174]

"Let's get down to basics" I get excited everytime as if I can cook

[@dmitriykagan3883]

used your recipe for roast, added some dijon mustard brushed on top with basic pork rub spread outside.. Smoked it at 275 for bit over 2 hours. Result - heavenly.

[@Davis_potato]

By far the best recipe I’ve ever made. Delicious and totally worth the effort. And two whole hours of doing nothing!

[@wickedd365]

Thank you! I have 2 loins in my freezer I've been wondering what to do with

[@mq_2376]

2:56 You burnt your wooden spatula!!

[@michaelgeorgiou4730]

But will we see Reese's monkfish from Malcolm in the middle?

[@benjaminsheppard6877]

This would be awesome.

[@lisafenixx]

does he have to burn his hands too :P

[@jeweltorkelson]

I've started a new family tradition of family meals once a month, I keep finding myself coming to this show for tips. I've run out of meals I just know how to make, now I'm branching out into new stuff.

[@ludwigziffer6895]

"Properly cooked pork chops are a revelation." I thought you were exaggerating, but after trying this, I think you were underselling it. These are incredible.

[@good-content]

I wish this guy was my dad, dinner time would be the best time!

[@danielalvarez-galan3702]

I wish I had a dad.....

[@user9287p]

@@danielalvarez-galan3702 I wish I born

[@roxymclang4709]

Daniel A-G damn bro I’m sorry :(

[@anglove333]

I LOVE YOU!!😍😍😭 CONGRATS ON #1 ON TRENDING!!! 💙

[@Tai_Sao]

I pray for a turkey basics episode for incoming Thanksgiving

[@yodazzzzz]

I made the Tuscan Style Pork Roast today, and i don't care that Babish won't see this comment. IT WAS AMAZING. I mean holy sh*t amazing. Props to you Andrew. I love you and your content.

[@g.s.5110]

Well congratulations! You did it!

[@MrAitraining]

Thanks. I usually marinade in olive oil, soy sauce, garlic powder, salt and pepper. I lay a few strips of bacon across it and pour some beef broth on the bottom of the pan. I change some things now and then. Hard to mess up a pork loin as long as you don't over cook it :)

[@aarongreenfield9038]

Could you please do vichyssoise soup, My grandmother used to make it when I was a kid!

[@chefdontrun7436]

Hell yeah. That’s my favorite soup

[@Videohead-eq5cy]

I think it's spelled Worcestershire

[@ideamissing]

You could tie it in with the original Tim Burton Batman when Bruce Wayne was absorbed in his work and Alfred gave him a bowl of vichyssoise and Wayne SPITS out the mouthfull and complains that it's cold. 'It's vichussoise, sir.' says Alfred. When he sees the confusion on Wayne's face he explains, 'it's SUPPOSED to be cold.'

[@aarongreenfield9038]

@@ideamissing. Yeah, I don't think Bruce Wayne appreciated the hard work Alfred Put in to making it. He probably slaved over it all day using fresh ingredients that he hand picked at a farmers market, when he could have just as easily brought out a bowl of Campbell's, at least then Bruce wouldn't spit it out!

[@derpimusmaximus8815]

TBH, if he's going to do a cold soup, it's a mere 8 weeks until Gazpacho Soup Day, when we celebrate the downfall of the career of Arnold Judas Rimmer. In his mind, anyway. His general incompetence and smeghead-erry crippled it long before he asked for his gazpacho to be heated up.

[@nedkneebone3674]

did babish use store bought chicken stock 5:27

[@JakeLovesSteak]

Is that a bad thing?

[@suade596]

Sometimes convenience > quality

[@NTyrzi]

not the 1st time at all.

[@disheveryday3750]

Only this once Ned ;)

[@microwavedav]

no, he's stated once that his homemade > store-bought in his chicken noodle soup video

[@masha7377]

Babish, could you maybe do a series on, let's say, less attractive cuts of meat? I was sick so I was watching some James Corden and guest eat "disgusting" foods videos which are just plain ridiculous. Especially cow tongue, it's one of their favourites. And honestly, it's one of the most delicious and lean and tender cuts of meat of a cow! I wish people were less squirmish of anything "unusual". What do people think, sausage is made of? Ground up loins?? :D

[@maddysmith7166]

I think it's partially so gross because of how it's served, y'know? They just chuck a tongue in a tiny bowl and it looks kinda rank like that. Can't say i've tried cow tongue, but I'd totally be down to see Babish cook something with it and other less conventional meats! Gotta say though, even though some of the foods on James Corden's show are probably ok if served properly (Like hot sauce, tongue, crickets, chicken's feet, even bull penis probably?? Idk I don't think it's meant to look the way they cook it.) some of that stuff looks disgusting. Like, salmon ice cream? Pickled pigs feet juice? I dunno if that's... edible. But feel free to prove me wrong!

[@masha7377]

@@maddysmith7166 I totally agree with you! :) a shot of hot sauce, fish smoothie etc are DISGUSTING but it's pretty clear that it's just a matter of preparation. But all the different cuts of meat, "1000 year old eggs", crickets etc. are perfectly normal things to eat.

[@royloebe7398]

Uh, you gotta get at some lingua tacos. Find the best, most authentic taco place near you. The clientele should be %90 actual Mexican people. The person behind the counter might not know English. Order lingua tacos. It's beef tongue diced and cooked till it's tender. The texture can be a little off putting if it's overdone. But when perfectly cooked, it melts like butter on your tongue.

[@Bigbootyhooty]

Cow toungue is super popular in South Texas so I always found it weird people didn't like it barbacoa tacos will change your life man

[@obuw1]

Smoked beef tongue is very popular around here, and pretty expensive too. Usually sold already sliced. We absolutely love lamb tongue too, it's usually sold in wraps, diced and then served with tomato/onions, and seasoned with salt, pepper, cumin.

[@Enrythe8th]

I happened to be in Costco today and grabbed a whole loin. Freezer full of chops and a household full with an awesome roulade.

[@charlespage8692]

Made the sauce you made Babish for the pork chops; doubled everything because I'm making double your pork chops. Turned out absolutely heavenly! Amazing sauce for pork! Thanks for the recipe sir!

[@iainronald4217]

I’m a guy who was trained as a butcher in high school and went back to being Kosher a year ago, so you know I’m not not here for recipes. I’m here for Babish :3

[@Kadz]

Baycon

[@H0TR0B]

Ah, the delicious pork pamphlet.

[@ilcuzzo12]

I tried it. It's good. The stuffing could use a bit of cheese and breadcrumb to maintain moisture. Thanks again Andy.

[@MrCarmelo1980]

I am so happy I found you... you are awesome.....I am enrolled in culinary school for 6 weeks and learn the basic of cooking... thank you..

[@AmberAmbwee]

They’re on sale for $1.99/lb at Kroger right now.

[@Versaucey]

We need Crunchyroll to sponsor you now! I want more anime food videos.

[@junhaoteo9094]

food wars

[@Anthony-l5p5u]

Jun Hao Teo i was just about to comment that! 👍🏻👍🏻👍🏻

[@CarlM]

Bingingu wisu Babishu

[@brob657]

i can just imagine a crossover with the anime pope where he is just confused asf at every food terminology babish uses and just spews out random anime facts

[@kledrik5945]

Weebs out 👉🚪

[@AbbreviatedReviews]

Flavor Paste. From the makers of Tasty Goop.

[@TheDevilDarling]

My dad is a butcher and pork loin is his favourite cut of meat. I'm certain he would approve of this video.

[@caseywheelwright4769]

Made the roast from this video last night. It was such an absolute knockout that I didn't care that I was eating dinner at 9PM (maybe make it on a weekend if you go for it).

[@justsaying605]

when I'm hungry I watch food videos. I am a masochist.

[@mariemarie7829]

i do, too. but my hunger comes from not being able to eat--chemo and all.

[@stam7250]

@@mariemarie7829 chemo? I'm sorry about that

[@nirmalsuki]

I watch food videos just after eating. It makes me appreciate the better food videos and weeds out the rest. Binging with Babish is one of the rare ones you can watch while hungry and on a full stomach...

[@tobiassiagian2562]

@@mariemarie7829 hey, i would actually like to hear an update of your condition! How are you now?

[@elliepaige1931]

5:32 I swear I thought he was going to say a glug of thyme

[@BulletBitN]

what do you stuff your pork with more pork .... best answer ever

[@NORMLfan13]

Replace ‘pork’ with ‘dog meat’. Your dog’s. We are the animals to be able to treat animals that are smarter than our pets so callously.

[@أبوروديحمودي]

كظظ ج

[@أبوروديحمودي]

ججججظ

[@sha2143]

Islamic bots? That's a new one.

[@redditlegacy]

woof woof!

[@coszyh4502]

Man, I'm so happy to see you growing, you deserve it for sure!

[@kelseycoggins1204]

Tried the loin for a family dinner, subbed the pancetta with THICK bacon ends from Lucky's Market, and it turned out really great! Thanks for the awesome video.

[@Evo4726]

1:52 "what do you be doing at 2 in the morning"

[@victoreduardo6353]

My friends that was hilarious

[@beanacomputer]

"145 your pork will thrive, dry and white you ain't doing it right" Literally never heard that before lol

[@annduren]

are you just going to ignore that he's trying to kill you!? pork needs to be 75 Celcius 170 Fahrenheit for fuck's sake apparently you can't trust anyone with temperatures

[@qwq6921]

@@annduren Well, thanks to regulations and developing technology, pigs doesn't have parasites and diseases in EU anymore. Don't know about US though.

[@AshLin15]

Ann Duren The USDA lowered the temperature guidelines for pork to 145.

[@egg_runner8379]

Anyone else feel sad and left out from not hearing these "all of you should have heard these sayings growing up" and not having heard that ever

[@v.k.levigne]

Basics = an entire freaking pork loin. A true man's man right here, respect

[@MK-eh6ou]

Your series has always helped me get excited for cooking, I am someone who is suffering from a lot of bullshit from life, and the little things help me stay on track with my passion. Thank you Babish :)

[@DrAdnan]

I don’t eat pork but I still watched.

[@brittanyjohnson5305]

Same here I could watch babish cook anything honestly. Very relaxing.

[@MorganMagpie]

I watch all the fish ones, and if I only watched episodes where I wasn't allergic to something, I don't think that would be any xD (also can't eat pork 😂)

[@coolman312456]

4:00 surgeon's knot

[@edgardoheffele3]

surgeon's knot, I think it's called

[@RJEvans44]

Thank you for doing this kind of video. At a time when pork producers are hurting you are presenting their product to a massive audience and with your customary level of professionalism.

[@traviscollings2392]

Just made this, followed it the whole way.. and this was the best roast I’ve ever had