I’m 22. And have had a problem with pills, weed, and alcohol. I’ve finally been able to completely kick my bad habits to the side for almost a year now. And I’ve fell in love with food. Not just eating but mainly cooking. This channel has helped me learn tons and I wish to start a cooking channel soon.
@@ChefBillyParisi I really appreciate the response! My fiancé and I have recently purchased a home so we are in the works on our outdoor kitchen. Once we get all the stainless installed it’s go time😂
Chef I made this dish and WOW! I live alone so I have had left overs for the 3 /12 days and I just cannot get enough. This is by far the very best pork roast that I have ever had in my 71 years on the face of the earth. Thank you so much this is my favorite!!!!
I live alone as well and I love left overs so making a roast doesn’t scare me. However. I want to make this the day before to take to a dinner at a friends house. What, did you fine, was the best way to reheat the roast? I can make the cabbage at their house but not the roast. Thanks.
More impressive than the recipe and the cooking tips themselves is the way you present everything in such a fluent and easy-to-follow manner all without sounding like a dry documentary you'd see on TV. I was engaged from start to finish and I'm no cook but I'm definitely trying this recipe someday!
This looks amazing. And I love the tips like “you are allowed to turn down the heat”… nothing can ruin a dish faster than following a recipe over listening to your kitchen, your heating elements, etc❤❤❤
This looks incredible. Going to try both pork and cabbage for dinner tonight. I love how simple you made everything look and THANK YOU, THANK YOU for not dragging things out in your video.
Just made this pork loin in my gfs familys new years dinner, it came out so moist and the taste is amazing, great video, thanks for the recipe! Happy new years 🎉
I was ready to cook a pork loin so looked to see how others cook it and saw this one. Wow, I got excited with this recipe. I don't have cherry sauce but only dragon fruit because that's what I grow and have on hand. The wine for deglazeing looks good so I need to go get me a bottle. Thanks for all the tips and details! I forgot to say the cabbage side sounds incredible and is a must have!
I appreciate how you've included tips and tricks throughout the recipe. Your recipe is a masterclass in how to bring out the best in every element. 👌🥰🔥
Brooooo…. I’m commenting even before I start dishes after making this meal. WOW! The rosemary and dill took those flavors to another level! My sons were even drinking the sauce off their plate (I allowed it cuz I did the same)! 😂 This recipe was ridiculous!!
WOW! I tried this recipe today! It was absolutely the best. The only issue I came across was not being able to find those dried cherries. So I had to do without. The pork loin and the fried cabbage with bacon were so tasty. Thank you so much for your videos. Never retire. Your recipes on videos are what I look forward to. THANK YOU! THANK YOU! THANK YOU!
I accidentially ordered a pork loin and now I am happy I did. This looks amazing....I have a cabbage recipie instead of dill I use crushed pepper but adding some broth will add to the flavor. Can't wait to try this one. Thanks!
I'm about to go into the kitchen and try this right now but with bourbon instead of the wine or maybe Southern Comfort. Thanks for sharing this recipe. It looks fantastic!
I made this and Oh My Word! It was incredible! and the sauce mentioned? DO NOT MISS IT. It is PERFECT. Sadly it makes the exact amount to match the loin... I will be sure to make more in the future. I think I could drink it. I give this recipe/method 10 STARS!!! You will be so happy with the results. (FYI I substituted the Cherries with Craisins - as I don't like "Sweet" things. The Craisins worked GREAT!!! Still sweet, but not overly.)
Hi Chef, just wanted to send a big thank you from the whole family. The pork came out perfect! As a Czech national, I particularly loved the cabbage. I have already have some ideas how to use it in a different setting.
I made this last night for my family and a couple of friends. I think they went to bed talking about how delicious everything was. I made a fig tart for dessert. Happy family and friends and of course over the moon host. Thank you!!!
love you man. I cook for the family and I just love your approach. I started as a kid and got caught up in the Elton Brown and America's test kitchen back years ago, but you have all that and you put things into a great presentation brother! Your vids are looking as good as your food!
This is the 2nd recipe I follow from you. The first one was about the chicken breast, it has become a classic for my family. This one is equally good. I love your explanations as all seems so simple and results are always up to expectation or even better.
As I watched this, I realized I had a pork loin in the freezer. I didn't have any dried cherries, but used dried cranberries. Won. Der. Ful! Thanks for sharing.
Chef Billy, nice video. You made it look super easy. I just want to comment on your suggestion that we taste as we go, which I always do. The problem is that when I'm cooking a large meal (many dishes), by the time everything is ready, I'm no longer hungry. I remember when I was young my Mom would always come to the table after cooking the family meal and pick at the food on her plate. She would claim to be dieting or some such nonesense, but in fact, as I would learn years later, she had eaten an entire meal taste-testing in the kitchen.
Can you explain why you used the twine? I've seen it in a few recipe videos (not just your videos), and I don't understand why it is used. Can't wait to try this!!!!!
Better to opt for Berkshire or similar heritage breeds when your looking to cook a lean and mild cut such as a pork loin-much better end result in flavour and texture
My husband found a so called good deal on a large pork loin. Unfortunately most of the fat cap had been trimmed off, and he cut the into small, maybe two pound sections.
You guys are rocket Scientists….because you gave us brackets and highlighter stuff….Flowwrestling shows us dudes sitting behind laptops and no personality other than Askren
I made this. Everything was good except the mustard is way too salty. Wish I would’ve tasted it by itself before adding it. Otherwise followed the recipe exactly. I usually don’t do that. I adapt to what I want to do. If I make again, I won’t add the mustard. Good tutorial though. Learned some new tricks.
I’m 22. And have had a problem with pills, weed, and alcohol. I’ve finally been able to completely kick my bad habits to the side for almost a year now. And I’ve fell in love with food. Not just eating but mainly cooking. This channel has helped me learn tons and I wish to start a cooking channel soon.
Good on you for changing directions, my friend. I look forward to checking out your channel once it’s live!
@@ChefBillyParisi I really appreciate the response! My fiancé and I have recently purchased a home so we are in the works on our outdoor kitchen. Once we get all the stainless installed it’s go time😂
Keep going ! John 3:16
What a loser
This is inspiring. Thank you.
I love how you've add the "Simple steps" of trussing the pork. I've always wondered how to do that.
Chef I made this dish and WOW! I live alone so I have had left overs for the 3 /12 days and I just cannot get enough. This is by far the very best pork roast that I have ever had in my 71 years on the face of the earth. Thank you so much this is my favorite!!!!
I live alone as well and I love left overs so making a roast doesn’t scare me. However. I want to make this the day before to take to a dinner at a friends house. What, did you fine, was the best way to reheat the roast? I can make the cabbage at their house but not the roast. Thanks.
More impressive than the recipe and the cooking tips themselves is the way you present everything in such a fluent and easy-to-follow manner all without sounding like a dry documentary you'd see on TV. I was engaged from start to finish and I'm no cook but I'm definitely trying this recipe someday!
I appreciate the kind encouraging words. Many thanks!
This looks amazing. And I love the tips like “you are allowed to turn down the heat”… nothing can ruin a dish faster than following a recipe over listening to your kitchen, your heating elements, etc❤❤❤
This looks incredible. Going to try both pork and cabbage for dinner tonight. I love how simple you made everything look and THANK YOU, THANK YOU for not dragging things out in your video.
This is great, really happy to see a loin roast video that doesn’t ask you to butterfly it and stuff it.
Just made this pork loin in my gfs familys new years dinner, it came out so moist and the taste is amazing, great video, thanks for the recipe! Happy new years 🎉
Billy is the BEST chef on UA-cam, and I've watched many! Excellent teacher, perfect advice!
It’s ALL about technique! Great work.
Made this for New Year’s Eve dinner. What a hit. It’s the best way I’ve ever had pork tenderloin.
Will be moving into the rotation.
Thats one heck of a gorgeous sear! Looks delicious 😋 maybe in the future you could make pork chops with Amarena cherries? 😊
Unbelievable! What a spectacular dish! Thank you so much for sharing. You are one of my favorite people on UA-cam.
I have made this recipe probably 4 times already and tonight is gonna be an other delicious dinner when I serve this amazing dish to my family!
Did your reduced sauce come out salty from the mustard?
@ yes the sauce is really flavorful, no need to add additional salt to it. I usually use whole mustard
I didn’t add any salt
I was ready to cook a pork loin so looked to see how others cook it and saw this one. Wow, I got excited with this recipe. I don't have cherry sauce but only dragon fruit because that's what I grow and have on hand. The wine for deglazeing looks good so I need to go get me a bottle. Thanks for all the tips and details! I forgot to say the cabbage side sounds incredible and is a must have!
I appreciate how you've included tips and tricks throughout the recipe. Your recipe is a masterclass in how to bring out the best in every element. 👌🥰🔥
This turned out to be an absolutely killer fine meal. All the table were impressed with the meal. Well done Chef!
That’s so awesome, I appreciate you trying it.
Nice chef! I do pork once a week, and this looks excellent. Love the cabbage, and I'll certainly try your sauce!
Sure recipe for Chritsmas time.
Thanks, chef Parisi.
Bleasings for your and your beautiful family.
This looks crazy good. And believe it or not, I just picked up a loin roast on sale this morning! And..... was looking for a good recipe. Voilà!
Thank you so much for sharing this video and it looks so delicious 😋
Made this today. FABULOUS. Big hit with the family. The herb butter and basting is the best. happy new year.
Brooooo…. I’m commenting even before I start dishes after making this meal. WOW! The rosemary and dill took those flavors to another level! My sons were even drinking the sauce off their plate (I allowed it cuz I did the same)! 😂 This recipe was ridiculous!!
Awesomeness. Thanks for giving it a shot, I appreciate it.
Every recipe I want to make I first look to see if you have it in your blog or video. Always perfect! You are my go-to!!
WOW! I tried this recipe today! It was absolutely the best. The only issue I came across was not being able to find those dried cherries. So I had to do without. The pork loin and the fried cabbage with bacon were so tasty. Thank you so much for your videos. Never retire. Your recipes on videos are what I look forward to.
THANK YOU! THANK YOU! THANK YOU!
Perhaps you could have used another dried fruit. Golden raisins? Figs?
I accidentially ordered a pork loin and now I am happy I did. This looks amazing....I have a cabbage recipie instead of dill I use crushed pepper but adding some broth will add to the flavor. Can't wait to try this one. Thanks!
Life hack: just bring the loin the Chef B for a perfect cook every time!
I'm about to go into the kitchen and try this right now but with bourbon instead of the wine or maybe Southern Comfort. Thanks for sharing this recipe. It looks fantastic!
Thanks for watching!
Thanks!
So very kind of you. Thank you so much!
This looks fantastic. I can't wait to make this dish. You are the very best chef, Thank you
You explained everything amazingly well!
I made this and Oh My Word! It was incredible! and the sauce mentioned? DO NOT MISS IT. It is PERFECT. Sadly it makes the exact amount to match the loin... I will be sure to make more in the future. I think I could drink it. I give this recipe/method 10 STARS!!! You will be so happy with the results. (FYI I substituted the Cherries with Craisins - as I don't like "Sweet" things. The Craisins worked GREAT!!! Still sweet, but not overly.)
Hi Chef, just wanted to send a big thank you from the whole family. The pork came out perfect! As a Czech national, I particularly loved the cabbage. I have already have some ideas how to use it in a different setting.
I made this last night for my family and a couple of friends. I think they went to bed talking about how delicious everything was. I made a fig tart for dessert. Happy family and friends and of course over the moon host. Thank you!!!
Great video for instructions that are easily understandable.
love you man. I cook for the family and I just love your approach. I started as a kid and got caught up in the Elton Brown and America's test kitchen back years ago, but you have all that and you put things into a great presentation brother! Your vids are looking as good as your food!
This came out perfectly! Only problem was reducing the sauce in a timely manner, I will make ahead next time. Thank you 😊
This is the 2nd recipe I follow from you. The first one was about the chicken breast, it has become a classic for my family. This one is equally good. I love your explanations as all seems so simple and results are always up to expectation or even better.
Many thanks!
Great video with great tips. Love hearing your cooking philosophies.
bro you got some skills, this looks superb!
As I watched this, I realized I had a pork loin in the freezer. I didn't have any dried cherries, but used dried cranberries. Won. Der. Ful! Thanks for sharing.
That looks gorgeous 😋
I do like recipes that don’t include cheese, horrible stuff
Another classic video chef!
Chef Billy, nice video. You made it look super easy. I just want to comment on your suggestion that we taste as we go, which I always do. The problem is that when I'm cooking a large meal (many dishes), by the time everything is ready, I'm no longer hungry. I remember when I was young my Mom would always come to the table after cooking the family meal and pick at the food on her plate. She would claim to be dieting or some such nonesense, but in fact, as I would learn years later, she had eaten an entire meal taste-testing in the kitchen.
That can definitely happen when cooking for a large amount of people.
First time Today cooking a pork loin, mostly fallowed your recipe, it was good, thank you for the video.
Thanks for giving it a shot!!
Can't wait to try this! Thank you
❤ Thank you so much…great recipe!
Should I use the covection roast setting or not??
Can you explain why you used the twine? I've seen it in a few recipe videos (not just your videos), and I don't understand why it is used. Can't wait to try this!!!!!
Love it. Come make it for me😊
Please give us the recipe for the cabbage too? Thank you🙂
I taste when I am cooking and by the time everything is ready I am not hungry anymore 😮
Yes SIR!!!👍🏾
Can you comment on how using salted vs unsalted butter in your dishes effects the outcome?
You should be controlling the salt content, not a butter company
multumesc
Can I use frozen cherries
What about using roasted garlic to the butter instead? Would that be as good?
100%
I love juicy pork
I'm going to do this with my smoker 😜
Better to opt for Berkshire or similar heritage breeds when your looking to cook a lean and mild cut such as a pork loin-much better end result in flavour and texture
You should check out Leidys
As Snoop Dogg says, "No stems, no sticks, no seeds".
why did you leave out the recipe for the cabbage?
Why aren't you putting 2 dollar Great Value onion powder on that cabbage?
chicken liver and intestines tasty for me Sir
My husband found a so called good deal on a large pork loin. Unfortunately most of the fat cap had been trimmed off, and he cut the into small, maybe two pound sections.
maytbe use lard or other good oil,olive oil smokes too heavy
OMG
That looks delicious but way too many products used with the price of food now.
Thank you for not cooking the pork into the leather stage
😓 "Promo sm"
You guys are rocket
Scientists….because you gave us brackets and highlighter stuff….Flowwrestling shows us dudes sitting behind laptops and no personality other than Askren
Thank you 😊
I made this. Everything was good except the mustard is way too salty. Wish I would’ve tasted it by itself before adding it. Otherwise followed the recipe exactly. I usually don’t do that. I adapt to what I want to do. If I make again, I won’t add the mustard. Good tutorial though. Learned some new tricks.