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Roasted Rolled Pork Loin with Lemon and Sage | Gordon Ramsay ctm magazine
This is the most tender part of the pig. Rich and sumptuous – if cooked right (slightly pink) it never disappoints.
From Gordon Ramsay’s The F Word
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Why does so much fat pour out of it? Am I supposed to trim the fat before hand? It’s kinda disgusting appearing when it comes out of the oven with melted fat all around it and dripping off of it
Best cooking tips ever, simple to understand as it's just Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb.
😀
I used this pork recipe today for a roast dinner it was amazing
Making it now. Thank you Gordon.
A “hot oven” is about 425°
Came out absolutely perfect & Crispy Crackely is my favorite thing to say i know i said it the entire time i was constructing this thing of beauty. Whole family loved it! Thanks Chef!
Dislike 👎🏿 you didn’t even talk about the temperature
if u want to maximize your crackling quality leave the pork loin uncovered in your fridge for a couple of hours so the skin dries
… Olive Oil
Anyone know the temp?
Best recipies and just the worst cameraman ever
Hot oven ??? 350, 400?
b
Hot oven? Can you be more specific?
Temperature Gordon. 45 mins. What temperature? Olive oil burns Gordon.
How hot for a oven without fan assist (im waiting on my new one lol) he doesn't state thanks
Please get a better videographer. Can't watch this. The camera motion and very short cuts is enough to induce nausea which is not a desired effect when you're trying to showcase food. Gordon is edgy/hyper enough without the video matching his style.
Needs to cook a bit more. You can see the red veins. No with pork! My opinion
I tried this and I think I messed up somehow.
I couldn't cut into the damn thing XD. And I think the pork loin I bought had too thin of a fat layer to provide any taste.
Could someone explain?
Pork, lemon, sage, parsley, salt, pepper,
I could not believe it! All my previous roasts looked/tasted like dry wood, until I tried Gordon's! (lol)
Each slice is shiny moist and juicy. Melts smooth as butter in the mouth. The lemon herb stuffing is so refresh-ing-ly tasty. Like minted lamb, only this is parsley-n-sage lemon-ed pork. 💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖
I have to wonder whether or not he has stock in Olive oil.
I wish we would get pork loin with the fat on to get the good cracklin like he has the otherwise that's looks so delicious need to send a copy to that vegan teacher 😆
I appreciate the "idea and method". You are left to create your own recipe.
GOTTA LOVE THE WAY HE SMACKS THAT MEAT ON THE COUNTER!! 😄😄😄 Always so passionate! 😎😎👍