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Rosemary and Garlic Roast Pork Loin Recipe | The Hungry Health Coach Episode 56



you just have to dance a little bit keep your hands out of the mix woah hello everybody my name is Alex Napoli welcome to health by napoli where we only cook healthy food that doesn't suck what we are working with today is pork pork loin to be specific rosemary garlic olive oil so naturally we are going to be making a roast pork loin this is a super easy recipe literally only these four things and it's going to be so delicious okay first step we need to do our rosemary so we're gonna chop this up really fine the easiest way to get rosemary off the stem is kind of hold the little ends and then pull backwards against the leaf and then you end up with all just the leaves technically you can put this stem in the meat later if they're strong enough so save them cuz you never know how you could maybe use em I feel like I'm making a giant mess like I'm literally just like ooh that was a nice strong one that was a strong stem alright we have more than enough rosemary and then all we're gonna do is chop it up really fine I feel like the best way to do this is to like have your hands flat on your knife and then kind of just go into the rosemary back and forth or maybe just one way yeah just one minute back and forth doesn't work this smells really good like actually the rosemary is wooo powerful okay that looks pretty good so lets put this off to a bowl on the side maybe like two or three tablespoons I guess one to three tablespoons doesn't really matter next up we got the garlic this is literally the largest bulb of garlic I've ever seen I was like it can't be Organic there's no way it's literally the size of my eyeball take the skins off as delicately as you possibly can this is gonna be a lot of garlic they have four very large cloves of garlic people's ears if you want a garlic press that you wanted to use this will probably be the time so slice it long-wave and then we'll come back kind of just like we did with the rosemary and go back and forth with the knife until we have some nice really small pieces knife skills look at me go I'm so fast take some salt and kind of put it into the garlic and then I think this makes it easier to smush cuz this all kind of gives it like a little bit of grit so you kind of go with your knife and like push it down again if you have a garlic press you don't need to do any of this you just use the garlic press okay we're gonna take all this garlic and we're gonna put it into I don't think I've realized how much I was doing let us do some olive oil in here just like generously slopping it and this sauce a little bit of pepper my dad would kill me for having this is my only pepper source because it should be fresh ground let's be real but calm dad okay so mix this up and we've got this like beautiful like olive oil paste of rosemary and garlic like yes but you know I would say just eat it like this but that's probably not gonna be very good let's deal with the pork so the first thing that you're gonna want to do is line a baking sheet with aluminum foil so that it's super easy to clean up pre-heat your oven to 400 degrees Fahrenheit okay so technically we're supposed to trim this she looks pretty trimmed to me if there was like some big fat on it I would like cut that off but like it's fine it's fine okay so let's just quickly salt and pepper this and then really you just gotta like get your hands in here cuz you want this bad boy to be covered everywhere gently massaged caressed flip it over we're gonna get all up in here all right make sure you do the end and the top and farm and flip it rub it yeah there and then let's just pack all this garlic up tight okay so cook this in the oven 400 degrees until it's 145 degrees Fahrenheit with a meat thermometer just keep an eye on it okay one last thing that you may want to do before you put it in the oven those twigs of rosemary that we were talking about before you can actually slide them into the meat and like push them into the roast garlic but then leave a little nub so you can take it out afterwards it kind of just perfumes the meat from the inside and then the other thing that you can do is leave just like a whole sprig of rosemary on the top and then that will create some really nice aromas in the oven as well all right we are back it's been about 50 minutes this was in the oven it is 145 degrees on the inside so I'm going to cover this with tin foil and let it rest for 15 minutes before I try to cut into that and the reason that you want to do that is because the cooking juices they're still like moving around so if you let it rest for 15 minutes before you slice it you'll keep the maximum amount of juiciness in your meat so cover it and let it rest for 15 minutes chill out all right guys it's been 15 minutes this has been resting let's carve it up you're gonna want to remove the rosemary from the top this is kind of just garbage even though this smells really good gently pull out the twigs that he's put on the inside because nobody is gonna want to eat those and then we carve oh that looks really good actually I think it's perfectly cooked I killed this roast I didn't kill myself but I mean like killed the cooking process I got it at the store alright guys if you want this recipe be sure to check on a link below this is absolutely delicious with a wonderful mango chutney mango chutney is a really delicious thing to eat with pork it's kind of sweet it's kind of savory pork is also super good with applesauce and there's actually a compound in the apple sauce that helps you digest the pork a little bit better and that thin compound is in mango if you want the mango recipe be sure to check the links below alright that's it for today guys thank you so much for watching and I will see you next time that's really really good got some chutney on here this is out of control delicious I'm just gonna like I'm gonna eat a lot of this mmm

Source: Youtube

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