How to Make Herb-Crusted Pork Roast and Roasted Fingerling Potatoes

[@johnritchie3889]

Ok, I’ll be blunt, I thought I wouldn’t like the show without Chris. I actually love it now. Bridget is a great host. I love that Becky and Dan are getting more time. All the other new chefs are refreshing.

[@Hummingbird-yu3kt]

I agree!! It's like a remodel - it's painful to get there but enjoyable once you do. I'm loving ATK at home also.

[@carowells1607]

@@Hummingbird-yu3kt I’ve been watching old shows on DVD and although I like the show now, I have to admit that Chris was pretty darn funny on the old version.

[@zrobeast]

I know this was posted a few months ago, but if you're missing old school/Chris-era ATK, Pluto TV has a whole channel dedicated to ATK and they even air the episodes hosted by Chris, which surprised me since I assumed by this channel they swept his content under a rug and called it a day. The only downsides are that there are ads since Pluto TV is totally free (which I don't mind and you don't even have to sign up for it to watch), they usually air the Chris episodes late at night for some reason, and if you wanna watch the VODs (videos/episodes on demand), it's not super streamlined to get to them (and they also have ads as well, which is understandable given it's free and they need to make their money from somewhere). Still, it's nice seeing some older ATK stuff being available. Pluto also has a channel dedicated to Julia Child's shows and the Bob Barker-era of Price is Right (I know that's not cooking related, but I grew up watching Bob with my dad on days I stayed home from school sick, so it's pure nostalgia for me if I catch an early/mid 90s episode of that), so there's a lot of really good content on there.

[@polyprinz]

Love it when Becky is around. She is so sweet and you know everything will look delicious!!!

[@rdbull5890]

I agree. She is one of my favorites.

[@lisamolinar4224]

I third that emotion

[@sophoursasmr1099]

yes look delicious

[@niftykaffeine67]

Love this show and love Becky! Her enthusiasm is contagious...

[@anitahughes3713]

I made this to share with my neighbor, who broke her ankle, and it was relatively easy and really, really delicious! This will definitely be a go-to recipe anytime I buy a pork loin filet on sale. Bridget was right when she said this dish could be "for company." Thanks for sharing your detailed technique and tips!

[@HannahMattox]

Before it was even said, I knew Oxo would be able to handle the pot holder heat test! Dig it!

[@da2nerboy]

With the fingerlings, I have found that slicing them the long way to expose the flesh and cooking them in the microwave to steam them before roasting at 400 degrees in a crowded cast iron pan works great too.

[@derryXDINES]

This is a great recipe for a classic pork and potatoes pairing! I love that mix of herbs on the potatos.

[@SRlikethetoothpaste]

Impeccable knife skills from Becky during the pork recipe. Truly, Grade-A technique 👏🏼

[@myerklamb8529]

So happy you guys are back!

[@eggshells652]

really loving the intro, brings everyone together

[@reed9474]

I use Camelbak because of its bite valve tech & ease of use. My holds 1000 ml with a wide opening to refill. I’ve been loyal to Camelbak since’93. Started with a backpack & bladder setup

[@karenfiddy5786]

Omg made this tonight , my husband and I loved it 😊

[@david_reynolds3660]

Gosh I miss the shows. You need to have these ladies working with you now!!!!

[@firstnamelastname4427]

The only things I would change is to add a little lemon zest and a bit more garlic to the herb paste and use freshly cracked black pepper on top of the pork. I wonder if herbs de Provence would also be good?

[@brettmajeske3525]

Herbs de Provence makes everything taste better. I personally think lavender is better as a savory herb than a sweet one.

[@LyndseyMacPherson]

So over dried out pork loin! I've never had one this juicy, EVER. This looks like the right method!

[@jeanninewarner9394]

Yum! This will be a Sunday dinner soon! Thank you.

[@gigidodson]

It seems if you buy OXO good grips, you're fairly safe to buy what ever kitchen product you like. I have several OXO products, they all work so mych better than other of the same type. Highly recommend the peeler. Big enough handle , very sharp blade.

[@alexandergreen7744]

Hello

[@PopleBackyardFarm]

This sounds like something my family will just love

[@johnnyitalia418]

That pork looks amazing!

[@glooom6355]

all the ladies are looking gorgeous this season

[@stephenroylance3958]

I love the gear reviews! and as it happens, all our hot pads are getting raggedy. Not into the pocket, but I'm giving the san jamar one a try.

[@philipmiller2618]

I wonder how "garlic butter" would make this taste. Maybe put it on the inside too.

[@janinecox256]

I would add that plus lemon juice, salt and pepper!

[@janinecox256]

You can mix melted butter and dry ranch dressing mix and a squeeze of lemon juice and pour it over the parboiled fingerling potatoes!

[@darrenchichester9777]

I love how Becky has actually tested how many “pulses”. 😂

[@w.rowechmura8414]

Just love Becky. So positive.

[@flybyairplane3528]

ATK. Hello,,both items are worth trying sometime this summer, 🇺🇸🇺🇸🇺🇸🇺🇸

[@jjsmith3302]

So smitten with Dan!!

[@tomspiers1658]

You had a similar recipe years ago that Julia and another member of the test kitchen team which is no longer with you made potatoes in the first step instead of putting them in the oven you microwave them So is the oven method better than the microwave?

[@braddavis8822]

Ohh So glad you did pot holders.. I've had the worst time with these.. I've melted 4 top rated ones just moving a cast iron skillet out if the over. Can you do oven gloves and oven mitts next time?? My big man hands tend to do better with those. But again I keep buying top rated ones that either don't preform or again melt when I move anything really hot?

[@scotto9591]

I'm not a big fan of turkey so this is what I'm going to put on the table this year. I'm leaning toward putting some sort of boursin cheese as a part of the stuffing. When I brown any type of roast. I even do the ends, is that alright? I think it asked the juiciness of the meat.

[@TitoTimTravels]

Is there supposed to be a problem properly cooking a pork roast? It is my go to roast and is super easy to keep juicy, and is always delicious. The herb paste looked good, I will try that soon. I learned to stuff them with pesto rice - it is superb! 😎

[@jamesdiehl8690]

Hot pad holders are easy to make at home too!

[@lorysalcedo2710]

Hi Julia!!! 😋❤ Hi Bridget!!!😊 love you guys!

[@brettmajeske3525]

I wonder if it would be worthwhile to use the rendered fat from the browning to make the crumb coat.

[@elizabethfrye5013]

Great recipes!

[@dantefreely5850]

Dan Dan Dan 😍

[@BlaBla-pf8mf]

I loved the champagne visual gag with Dan continuing to speak calmly while his buddy got drenched besides him. I hope they didn't had to take doubles.

[@melaneymattson3733]

The pork roast was temped about 1-inch from the end for 140 degrees, not the middle. Is that right? Melaney from SoCal

[@davidberndt6275]

Herb-Crusted Pork recipe can be found in their Meat Illustrated cookbook. Page 273, at least in the book i've got

[@tramekn]

Looks so delicious 😋

[@udomfood285]

Very tasty, making me feel hungry now.

[@esperanzajorge2]

Good !!!

[@sassytbc7923]

What do you call the vessel that the pork roast was brined in?

[@Genoveva-i7l]

❤so good

[@HannahMattox]

Poor Joe 😂😂😂😂😂

[@alexandergreen7744]

Hello

[@ConflictedSwitch]

They washed the pot holders in the dishwasher?

[@XzTS-Roostro]

7:30 Subtle UPS reference?

[@teddylee1218]

I like the ones at the dollar tree got to get two sets I use four of them to get my cast iron out of the oven

[@davidscott8400]

Looking good have to try that. But bet it won't taste as good

[@Phlegethon]

First Lady is the most American tv mom ever

[@Scribblescrabbly]

Yum

[@elainemcnamee3953]

If you let it rest 20 mins. without a cover won't it get cold ?

[@gailallwn8400]

Looks absolutely. Deeeeevine

[@griviljava]

LOL@Dan !!

[@sithra74]

Why did you wash the pot holder in the dishwasher? I put my cloth ones in the washing machine.

[@ellaelle7718]

And toothbrushes ,& sponges!! Kills bacteria. Also recommended for "ball" caps if not too dirty

[@HomeCraftChronicles]

I think I'm gonna call BS on the sparkling wine. I open warm bottles all the time and have never had an explosion issue. You just need to open carefully.

[@jbfarley]

derp

[@sophoursasmr1099]

your kitchen so nice and look your food very hungry

[@alexandergreen7744]

Hello

[@beamspickett]

Joe is pretty good as Dan's straight man.

[@Nocturne22]

That champagne - is it burned i.e previously frozen?

[@rebeccaschadt7136]

Wow

[@alexandergreen7744]

Hello

[@coldwynn]

Sometimes, Joe has to take one for the team.

[@philipmiller2618]

Maybe some cheese too. Maybe some flavored cheese.

[@cachecow]

Nice ring! I wish I was that kind of "housewife"

[@robreyescosme6902]

Can champagne be aged, like red wines...?

[@DragonButter32]

I feel as though that red thermometer they temped the pork with was fake, a prop if you will.

[@jeffreyrichardson]

ms wong and xia bill rogers and maria gunneys white kia

[@vermi1io51]

i’ve never been so early before

[@brainbin]

Dan had better be careful or Joe is going to frame him for robbing a convenience store.

[@nicholashilton2514]

Becky, that wasn’t dissolved!

[@SteveMillerhuntingforfood]

editing issues?

[@imrantanoli6958]

Nyc ❤️

[@jeffreyrichardson]

jody...

[@Hummingbird-yu3kt]

umm...who puts their pot holders in the dishwasher???

[@gliddy6282]

Commercials? No one? Ok.

[@SuperFlashDelirium]

Jeez, how many ads does this video need?! Getting really close to turning off

[@spinningbackspin]

try bravo as a browser. Nixes the commercials.

[@BobGeogeo]

For grins, the first victory Champagne spray at an auto race (1967): kzbin.info/www/bejne/ganNpKuVjLGripY

[@paulsaccocia3244]

)

[@ottobhan725]

Ok, ok! Enough intro shite.

[@jaredwilson8518]

That screen shot of the potatoes does not look like potatoes, you might want to change that.💩💩

[@nickhohman3779]

Dial back the effects on the intro! It’s WAY too busy.

[@charlespax]

The production quality of this video makes it feel like an infomercial. No personality.

[@thepostman3353]

Oh yes shilling for big.. pork?

[@firstnamelastname4427]

What did you expect? It's public television!

[@charlespax]

@@firstnamelastname4427 wow I didn't believe that, but I looked it up and it's true! I had no idea America's Test Kitchen is produced by PBS. Since it's produced as a television show and not as a KZbin video, I will grant them a pass :-)

[@IzzyTheEditor]

@@thepostman3353 The national pork Board, yes.

[@RussellKasem]

That's' kind of the Test Kitchen's niche.