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Hey guys, today we're making sweet pork loin
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Because this is a very big chunk of meat, I will definitely need to freeze them for later
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Therefore, I wanted this baby to be super duper tasty, so I can get excited to eat it even pulling
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it out from the freezer. On that note, allow me to introduce you to this amazing garlic herb marinade
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I call it a marinade, it's actually a paste. You can use it to marinate any pork cuts. To make it
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you're going to need some garlic and a lot of fresh herbs like rosemary, sage, dill, along with
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fennel seeds, red pepper flakes, and lemon zest. Of course, salt and pepper and olive oil to bring
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everything together. Does that sound amazing already? If not, I don't know what does
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Let's get cooking. We're gonna start by crushing a teaspoon of fennel seeds in a mortar and pestle
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Add five cloves of garlic, chop up some rosemary, sage, about two tablespoons for each, and add three
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tablespoons of fresh dill. You can use fennel fronds for this, but fennel fronds are nowhere to be found
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in Hong Kong at this time of the year, so I use dill here. Next, we add salt, pepper, red pepper flakes
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Because of the size of the meat, you want to use quite a bit of salt. I'm using a little more than
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one tablespoon of sea salt, one teaspoon of ground black pepper, and three fourths teaspoons of red
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pepper flakes. You want to zest a whole lemon and add two tablespoons of olive oil. Now, let's smash
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everything together until the mixture turns into a paste. Alternatively, you can use a food processor
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for the marinade. Just throw everything inside and pause chop until it forms into a paste
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But I like making things with my hands, you know, so I can feel the crushing happening on the other
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side of the pestle, if you know what I mean. I can also smell all the herbs and spices as I go
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So good! To prepare the pork loin, I prefer to use a sharp knife to score the meat on both sides
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with or without a fat cap, so the flavor of an awesome garlic herb marinade can go a little
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deeper into the pork. Just grab the paste and then rub it all over the pork with your hands
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Then we're gonna let it marinate in the fridge overnight. This is one of these moments that I
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wish Stescher had a bigger silicone bag to hold a whole roast, but their biggest size is half a
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gallon. It's not gonna fly in this case, but the good thing is that you can use a large zip-tie bag
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for the pork. There's no need for a vacuum sealer in this case. Put the pork inside the bag and
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leave it in the fridge. When you are ready to cook, drop it directly into a prepared sous-vide bath
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and it's just gonna sink like that. If you want to learn how to choose the right cooking bags for
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different sous-vide recipes, check out this video here, or maybe it's here. I mean one of these
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corners here. When it's time to set up the sous-vide, you want to decide on the temperature
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I'm setting my temperature at 140 Fahrenheit, which is 60 Celsius for medium, and the cooking
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time is between three to five hours. Once the pork is done, take it out from the sous-vide bag and
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leave the cooking juice in the bag for now. This juice is deeply, deeply flavored, my friend. You
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do not want to throw it away. We will get to that in a minute. For now, let's pat the pork dry and
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we're ready for the finishing steps. I seared it on the stove with an oiled hot skillet. You can
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put it under boiler for a few minutes until the outside is golden brown. To make the serving sauce
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pour the juice from the sous-vide bag into a saucepan and then bring it to a boil. If you
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sear the pork on the stove like I did, you can just use the same skillet. No need to wash it
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Making sure you scrape off all the brown bits at the bottom and then strain the liquid through
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a fine mesh strainer. You will end up with a much cleaner and appetizing juice to work with
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So for our serving sauce, we're gonna add one teaspoon of honey and some freshly squeezed
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lemon juice. You can add more honey or lemon juice according to your liking
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And now everything is ready to serve. To serve, slice the pork roast
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Garnish with fresh herbs if you desire and serve it with that delicious sauce
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I hope you enjoyed this recipe. If you'd like to see more cooking videos like this one
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leave a comment below and let me know. See you next time, bye
