Sear that loin in a pan on high heat until its very brown before you add it to the pan and cover it..searing locks in juices and changes the flavor profile giving it more depth and your pan juices better flavor and color..save the pan you seared your pork in..when your pork comes out the oven transfer some of your stock into the sear pan and reduce and thicken with roux or slurry..throw in some fresh herbs to your sauce or flavor it however you want
That's is exactly how I do it. You are SOOO RIGHT about the searing makes it way better and you can use a wok even for a quick sear with a little butter. Yum 😁
Great advice! I bought pork loin but it's cut (or semi cut) into "country style ribs" (boneless). I think all parts are still connected just sliced on top but not sure. Haven't opened it yet & never bought it before. Do you think I could still prepare it this way? Or do you or anyone has any recommendations on what I can do with it?
@@chinnjkyou could absolutely do it yhe same. You just may not be able to get inside all the cracks, obviously. What i typically do with them though is cut them into individual ribs and bread and fry them. Then serve them with a side of gravy or cover them in bbq sauce. Absolute BANGER lmao
Made this today( without the chupacabra🥺) (didnt have it) but I seared mine before I put it on top just out of habit!! Very delicious!!!! Thank u!! 👍🏽👏🏾
Hola chef yosta…I was wondering if you have a video of a fettuccine Alfredo your way my son (19) he is almost nailing the recipe but needs a little help And immediately I tought about you sir…you are the only Hispanic that cooks right all the time since I subscribed to your UA-cam channel I noticed your skills on cooking with passion for the authentic flavors of Mexican cuisine… I will check in your playlists I hope your advice will help my son to gain confidence… and when I get well recovered from a bad stroke I want to learn how to cook cause I use to cook every weekend for my family (wife and two sons) and I already lost five years of my life in recovering but I survived the stroke so I’m glad that I’m here to still enjoy being with my family… Gracias señor “Yosta”keep it up!!! Have a great day!!
Oooooooo!! Welcome back🤙🏽 Hope the construction went well!! Yaaaaass!! My favorite lean protein!! Pork does a body good!👍🏽 Perfect veggies, bell 🫑peppers have a lot of vitamin C that helps your body to absorb more iron!! Healthy. Clean. YUM!! Man, your wife n family are eat’n good!! None of that junk food crap when you got FOOD MADE BY & FIT FOR A 🤴🏽King!!
Hey chef, I see your back at it again. That pork loin looks nice and juicy. I've always wanted to cook a loin I just never did it. Keep them coming tho.
If you add some oranges and replace 1 cup of broth with Cola, chili powder, cumin, and cook it for 4 hours at 300° you can make that some delicious lean carnitas.
If you really want to add the icing on the cake please make that chimichurri sauce from my other video to pour on top of that pork lion.....thank me later. 🙏🤘💯
Sear that loin in a pan on high heat until its very brown before you add it to the pan and cover it..searing locks in juices and changes the flavor profile giving it more depth and your pan juices better flavor and color..save the pan you seared your pork in..when your pork comes out the oven transfer some of your stock into the sear pan and reduce and thicken with roux or slurry..throw in some fresh herbs to your sauce or flavor it however you want
That's is exactly how I do it. You are SOOO RIGHT about the searing makes it way better and you can use a wok even for a quick sear with a little butter. Yum 😁
My thoughts exactly
Genius technique
Great advice! I bought pork loin but it's cut (or semi cut) into "country style ribs" (boneless). I think all parts are still connected just sliced on top but not sure. Haven't opened it yet & never bought it before. Do you think I could still prepare it this way? Or do you or anyone has any recommendations on what I can do with it?
@@chinnjkyou could absolutely do it yhe same. You just may not be able to get inside all the cracks, obviously. What i typically do with them though is cut them into individual ribs and bread and fry them. Then serve them with a side of gravy or cover them in bbq sauce. Absolute BANGER lmao
Did he say slap your meat????
How come every time I do it scream 😉😜😜😜🤣🤣🤣🤣🤣🤣🤣
🤣🤣🤣🤣🤣
Omg look at that gorgeous clean white onion where'd u get that from heaven 😇
Made this today( without the chupacabra🥺) (didnt have it) but I seared mine before I put it on top just out of habit!! Very delicious!!!! Thank u!! 👍🏽👏🏾
Hola chef yosta…I was wondering if you have a video of a fettuccine Alfredo your way my son (19) he is almost nailing the recipe but needs a little help And immediately I tought about you sir…you are the only Hispanic that cooks right all the time since I subscribed to your UA-cam channel I noticed your skills on cooking with passion for the authentic flavors of Mexican cuisine… I will check in your playlists I hope your advice will help my son to gain confidence… and when I get well recovered from a bad stroke I want to learn how to cook cause I use to cook every weekend for my family (wife and two sons) and I already lost five years of my life in recovering but I survived the stroke so I’m glad that I’m here to still enjoy being with my family… Gracias señor “Yosta”keep it up!!! Have a great day!!
Already done
ua-cam.com/users/shortsinvRzsJsSd4?feature=share
Get well soon!
Oooooooo!!
Welcome back🤙🏽
Hope the construction went well!!
Yaaaaass!! My favorite lean protein!! Pork does a body good!👍🏽
Perfect veggies, bell 🫑peppers have a lot of vitamin C that helps your body to absorb more iron!!
Healthy. Clean. YUM!!
Man, your wife n family are eat’n good!!
None of that junk food crap when you got FOOD MADE BY & FIT FOR A 🤴🏽King!!
You don't seem like a chef but maybe a home cook. If you are on a boat are you automatically a captain?
This looks good. Thank you for the awesome and funny video!
Made a pork loin 2 days ago. Next time I'm guna use these vegetables * seasoning.
I believe you too. From the accent
Don't forget to slap yo meat 😂😂
Chuppabara is the TRUTH
Hey chef, I see your back at it again. That pork loin looks nice and juicy. I've always wanted to cook a loin I just never did it. Keep them coming tho.
If you add some oranges and replace 1 cup of broth with Cola, chili powder, cumin, and cook it for 4 hours at 300° you can make that some delicious lean carnitas.
That Chupacabra seasoning is so good! Making this right now!
Where do I get that chupacabra seasoning
They should have it in any local grocery store, I found it at HEB if your from Houston
Bet it was dry!
At the bottom papi next time add some pineapples and trust me a few sliced oranges and a little bit of orange juice to your broth ❤ you're welcome 😂
Yall make sure to "SLAP YA MEAT" before Cooking it🧏🏽♂️
Chef Yosta ur foodings are delicious 😋
PEPPER
Dry
My guy you did it again definitely gonna make this for Sunday dinner keep coming with that 🔥 bro.
Thank brother 🙏 your going to be the highlight of the night no doubt
If you really want to add the icing on the cake please make that chimichurri sauce from my other video to pour on top of that pork lion.....thank me later. 🙏🤘💯
La.verdad .el lomo no tiene mucho sabor y sinlo haces de esa forma es la misma mierda q cosinarlo ok Chef.
That looks like 4 pounder does the cook time go by weight, cuz I have a 2 pound
Thank you for the recipe! I'm making it right now!
Did this but bell peppers turned out so mushy how can I prevent this ??
Wears mine 😜☺️ definitely delicious 😋😋🤤🤤🤤🤤🤤😋
Pork tenderloin is my favorite cut of the meat from a hog I actually from a cow I just love that send me the ways you can do
Is it tender??🌼
Very.
I'm curious who started this meat slapping thing
I don't know about you but, that's the whitest onion I have ever seen.
What are thee ingredients..itss blurred i cant seee it.😂
How do i get the chupacabra please 🙏
Is it one tbsp for each side or use one and half it for both sides
ngl that onion is gorgeous
Yes Sir, yummy when can you send me some. Teresa B. Port Hueneme, Ca.
Meat too dry and the veggies mush
Looks really good! Great job!
He from H-Town?
All day every day 💯🤘
@@chefyosta4959 just subscribed. Next video support the Astros!! Keep up the good vids
Yaaaaay. Look who's back👍👍👍😘😘😘😘💥💥💥💥💥💥
😁😁😁😁
Yeah Man, You back!
Sounded good till liquid smoke
HEB greatest store ever
Where you been I haven’t seen none of your food I got my appetite back
I been so busy, once summer comes around I don't get a chance to cook and shoot some footage 😩
In the oven now
No that dry
i can’t eat pork, can i try using 🐓 instead ?
You certainly may 😁😁😁
why chicken meat flavored stock on pork meat ? that sounds stupid and super "trendy" ... like I'm not a leader, I'm just a follower.
My next dinner choice, great job!
Damn 🥰😵💫 looks amazing
Good job 🌷⚘🌷⚘🌷⚘🌷⚘
Looking good
Nice
Looks great!
Yummy
Yummmmm!
I'm going to make this, mine is always dry and I have to have my meat well done, no pink.
Make sure you pull it at a temp of 145. Anything over that and you risk it being dry.