Scott I am from Jamaica West Indies, and we love to cook I myself is a very good cook. I must tell you I have watch a lot of videos on cooking, but so far I love yours. the way you show us how to do every thing its just awesome , thank you.
Made this yesterday - it was actually easier than I expected (beginner's luck perhaps). It turned out out great and the wife and kids loved it. Thanks for posting it and keep up the great work.
Pork loin was one of the only cuts of meat I could find during this whole Coronavirus panic. Giving this a go! Threw it in the oven 20 minutes ago and it smells AMAZING! Cheers from Colorado!
I made this for my family tonight and it turned out wonderful! I was able to get some fresh sage too. Though, if I were to make this again I would probably add some dried sage as well to up the sage flavor! I served it with some glazed carrots and salt boiled baby yukon gold potatoes! For the stuffing I used pork breakfast sausage because the only other sausage my butcher had was spicy Italian... which didn't seem like the best choice and it turned out pretty good. Thanks Scott!
I used this technique last night, and even though it was my first try the butchery part came out pretty good. Give me a few more tries and it should become quite familiar. I stuffed mine with garlic, onions, bread crumbs, sage, and dried cranberries. When I sliced it for dinner the results were better than I hoped for. Juicy, tender, and visually appealing. I do need to watch the butchers knot video, mine were pretty sloppy. Thanks for showing a great technique, you are making me a better cook!
Scott, I can't even find the words for this one. I'm stunned at how amazing that looks and can't even imagine how good it tastes! Now, to convince the wife to let me cook it???? She's not the biggest pork fan, but I think she may really enjoy this one. Thanks again for doing what you do!!
Making this on Saturday - very similiar to the way Ma used to make it but no apples. I'll try with the apples and have a shot of Calvados at the same time. You're awesomeness - the real deal.
Thank you, I tried this exact recipe two weeks ago. This was my first time opening the pork loin. I accidentally split it along the side when rolling it up. I was forced to use bacon along the outside to cover the loin. I decided to cook it on my kettle grill rotisserie spit. It cooked very quickly and was very delicious!
Only 2:37 in an having serious knife envy....sigh. Love the idea of shredding instead of dicing the apple and leaving the skin is great. I agree with your comment about the apples. I live in Massachusetts, USA and we had an orchard about an hour away that specialized in heirloom, antique varieties of English apples. We visited every year until the owner passed away and the family didn't keep the business going. Horrible!! We loved the Cox orange Pippin and the nearly blackish red Romes. Can't find them anywhere in Mass that I am familiar with. Now, I am leaving on vacation Friday for Virginia and this will be on the list to make. Wonderful, thanks for such a great video and recipe.
Lord have Mercy ! Incredible Edible and OMG !!! Thank you for this enticing video ~ I am making this 'Crowning Glory' on Sunday for my Family Thanksgiving 2018 ~ Local pork loin and sausage from our organic Farmer. Apples from our neighbours tree ~ Fortunate, and NOW this beautiful recipe ~ Excellent ! Thanks again for your expertise and 'fragrant passion' ! Cheers Suse & Crew Vancouver Island BC CANADA ~*~
We do one pounded and stuffed with feta cheese, garlic, fresh herbs, sun dried tomatoes and spinach. We do it on the grill but I am wanting to do one in my new instant pot. Trying to figure out cooking times for it. That looks amazing too. I learned something about cutting it from this video. Never would have done it this way.
just made this about to pop in the oven! kids had a blast helping make the stuffing! thanks for the hard work and shared knowledge! subscribed and smashed the like button
HI Scott I love this recipe and will prepare it for a birthday party on Nov.29. A really winner, and served with cauliflower and potatoes au gratin. Yum! Your new fan.
That looks amazing, I'm a senior in high school and me and my culinary partner are preparing a pork roulade with candied butternut squash and ginger chutney for one of our schools events but we need to make 100 servings worth which is about 50 lbs of pork to start out with. Video really helped me understand, thanks!
So I was afraid to try this again. First time I bought a pork loin and it was Dry and refused to ever try again. I came across your channel and this amazing recipe. Tried it for the first time. Omg it was so moist and so delicious. Thank you so very much. Instructions were clear and simple. Cutting the pork wasn't perfect but was good enough to stuff. I'm excited to try this again for the holidays. :-)
I watched a different video, but yours is much better in teaching how to unroll it! Thanks! If you want to grill this, learn from my mistakes. I simply brined mine, added pepperidge farm stuffing with dried apricots, and grilled on indirect heat. I advise wrapping it in cheap bacon and running metal skewers through the stuffing. The skewers transfer heat into the stuffing and helps it cook faster. Mine came out a bit dry on the outside, though the inside was moist and tender. I'm glad that I brined it. I think that saved my ass. I'm doing mine again for a date, and a couple of days' lunch.
Scott,I have just made this from your recipe after watching your porchetta video you uploaded the other day and used your butchers knot video to tie it. I didn't have any pork belly but did have a nice pork loin in the freezer. Can't wait to have it for Sunday dinner tomorrow. Thanks for the uploads and ideas. 👍🤘👍
I ended up doing my go-to loin recipe, but I will definitely check this out when I have more time! Normally I cut them into chops, and add a marinade of basalmic vinegar, garlic powder, fresh rosemary or Italian herbs, tbsp sugar, salt, pepper and olive oil. I stick them on a cookie sheet lines with foil under the broiler and then just keep checking on them. When they start to brown I flip them. They cook quick and are SOOOO tender. Sometimes it's hard to try something new when your go-to recipe isnt broken haha!
Scott, I got a tenderloin, and when I opened it, it was in 2 uneven pieces. I was so disappointed!! But I managed to get them placed together and pounded them until they were of equal thickness. I plan to roast it tomorrow morning. Thanks for helping me out with this meal. Bon Appetit! Carol
i've done a similar pork loin and never used meat for the stuffing. i've done it with dried fruit, like cranberries and apple i that i rehydrated in fruit juice . i used the fruit juice to moisten the stuffing. Try chopped shallots, not precooked, in place of the onions. Last xmas, i had a loaf of dark ,cranberry, walnut bread, that i cubed. It was a wonderful replacement for the breadcrumbs. I over stuffed the pork i over stuffed the pork and what squeezed out of the sides while cooking and dropped into the pan drippings could have made a delicious meal on it's own. i put a bunch of tiny red and white potatoes and baby carrots, around the pork that roasted in the drippings. yum you might want to steam (or microwave for 10 min) the potatoes and carrots first, to give them a head start.
This came out great! The real battle came when everyone was fighting over the onions in the bottom of the pan! I had enough to make two nice roasts, going to do the other tonight but I’m going to try and make a gravy out of the drippings. The tying instructions made me look like a pro!
Scott, I've watched a ton of your videos and I just made this tonight. I have to say it's amazing and the whole family loved it. I learned to truss it from your knot tying video (my first time using a butchers' knot). I'm very happy to see that this stuff tastes as good as it looks as the preparation is distinctly unamerican. I can't wait to try another english-ish dinner. Cheers!
Thank you.
End of the video.......mmmmmmm, I cant wait. Big chomp mark in the slice nearest the camera!! Naughty boy, you didn't wait!! Haha.....Brilliant!
Scott I am from Jamaica West Indies, and we love to cook I myself is a very good cook. I must tell you I have watch a lot of videos on cooking, but so far I love yours.
the way you show us how to do every thing its just awesome , thank you.
Takes bite of apple and continues grating it... SAVAGE!!!
Made this yesterday - it was actually easier than I expected (beginner's luck perhaps). It turned out out great and the wife and kids loved it. Thanks for posting it and keep up the great work.
Scott, You sir are a total bad-ass, thank's for sharing this. Definitely trying this method out instead of the usual old boring loin of pork.
omg, thats why U R an award winner Scott
Pork loin was one of the only cuts of meat I could find during this whole Coronavirus panic. Giving this a go! Threw it in the oven 20 minutes ago and it smells AMAZING! Cheers from Colorado!
Brilliant Scott. Butchery is becoming a lost art.
YOUR ONE OF THE BEST TEACHERS IN COOKERY ON THE NET
YOU AND CHEF JOHN AND THE BBQ PIT BOYS EXPLAIN IT SO WELL
I made this for my family tonight and it turned out wonderful! I was able to get some fresh sage too. Though, if I were to make this again I would probably add some dried sage as well to up the sage flavor! I served it with some glazed carrots and salt boiled baby yukon gold potatoes! For the stuffing I used pork breakfast sausage because the only other sausage my butcher had was spicy Italian... which didn't seem like the best choice and it turned out pretty good. Thanks Scott!
I would try some mild Italian sausage.
That fish is beautiful!
We made this tonight, and it was divine! It was so moist and no knife was required to cut it! Great recipe!
I too confess; ran the end of this vid twice.
Purely for carnal reasons.
Rea is a Food God.
All hail Rea!
Scott! You are the man!
I used this technique last night, and even though it was my first try the butchery part came out pretty good. Give me a few more tries and it should become quite familiar. I stuffed mine with garlic, onions, bread crumbs, sage, and dried cranberries. When I sliced it for dinner the results were better than I hoped for. Juicy, tender, and visually appealing. I do need to watch the butchers knot video, mine were pretty sloppy. Thanks for showing a great technique, you are making me a better cook!
Scott, I can't even find the words for this one. I'm stunned at how amazing that looks and can't even imagine how good it tastes!
Now, to convince the wife to let me cook it???? She's not the biggest pork fan, but I think she may really enjoy this one.
Thanks again for doing what you do!!
@Aldaroth ...and a good lawyer.......
I have to say, I work in a Butcher shop with mostly pork and I think I'm going to give that recipe a try Scott. Looks absolutely delicious.
best butcher and chef scott
Making this on Saturday - very similiar to the way Ma used to make it but no apples. I'll try with the apples and have a shot of Calvados at the same time. You're awesomeness - the real deal.
Thank you Scott, I have learned so much.
Absolutely beautiful! Well done, Scott!
Superb job -> thats next Sunday's lunch!
Beautiful ❤️ will make it , thank you !
thank you for teaching me this technique easy and it works good job
Scott pork is a favourite of mine already but you just made it supreme thank you
love your cutting table it shows what they use
Looks AMAZING!!!
Looks fantastic dunnit
Now THIS is a mans recipe right here
Thank you, I tried this exact recipe two weeks ago. This was my first time opening the pork loin. I accidentally split it along the side when rolling it up. I was forced to use bacon along the outside to cover the loin. I decided to cook it on my kettle grill rotisserie spit. It cooked very quickly and was very delicious!
nice recovery! i’ll bear your error in mind today! 👏
I love this guy!
You make this look easy to do.
My mouth is watering! Got to do this soon!
Only 2:37 in an having serious knife envy....sigh.
Love the idea of shredding instead of dicing the apple and leaving the skin is great. I agree with your comment about the apples. I live in Massachusetts, USA and we had an orchard about an hour away that specialized in heirloom, antique varieties of English apples. We visited every year until the owner passed away and the family didn't keep the business going. Horrible!! We loved the Cox orange Pippin and the nearly blackish red Romes. Can't find them anywhere in Mass that I am familiar with. Now, I am leaving on vacation Friday for Virginia and this will be on the list to make. Wonderful, thanks for such a great video and recipe.
I have a 6 pound pork loin roast. I never thought of doing this but will give it a try. Thanks for the tips. . .
Magic knife work there mate. Can't wait to get to the local butcher and give it a go. Thanks for all your vids!
This looks so delish!
Lord have Mercy ! Incredible Edible and OMG !!! Thank you for this enticing video ~ I am making this 'Crowning Glory' on Sunday for my Family Thanksgiving 2018 ~ Local pork loin and sausage from our organic Farmer. Apples from our neighbours tree ~ Fortunate, and NOW this beautiful recipe ~ Excellent ! Thanks again for your expertise and 'fragrant passion' ! Cheers Suse & Crew Vancouver Island BC CANADA ~*~
I like your watch don't lose it!
Thank you for showing this. I now have a way to show amazing pork loin roast to my friends here in Seattle!
wow that’s looks good I want to try it
With the exception of the headcheese and haggis, Scott has never made a video, I didn't want to try, the crust on this looks incredible!
We do one pounded and stuffed with feta cheese, garlic, fresh herbs, sun dried tomatoes and spinach. We do it on the grill but I am wanting to do one in my new instant pot. Trying to figure out cooking times for it. That looks amazing too. I learned something about cutting it from this video. Never would have done it this way.
Loved it! Thanks.
thank you so much for the instructions. you are very very good. I will definitely try this.
just made this about to pop in the oven! kids had a blast helping make the stuffing! thanks for the hard work and shared knowledge! subscribed and smashed the like button
Hi Scott, thanks for the vids, so well made, so informative, and most of all, encouraging.Keep um coming
HI Scott I love this recipe and will prepare it for a birthday party on Nov.29. A really winner, and served with cauliflower and potatoes au gratin. Yum! Your new fan.
This looks soooo good. got to try it, thanks.
Describing something's quality and superiority is highly subjective. I believe that NY apples are the best. That being said, great video as usual. 👍
It's looks fantastic!
I have done this for years. It is especially good with a venison loin. I have done several different stuffings.
great instructive video..thanks
That looks amazing, I'm a senior in high school and me and my culinary partner are preparing a pork roulade with candied butternut squash and ginger chutney for one of our schools events but we need to make 100 servings worth which is about 50 lbs of pork to start out with. Video really helped me understand, thanks!
So I was afraid to try this again. First time I bought a pork loin and it was
Dry and refused to ever try again. I came across your channel and this amazing recipe. Tried it for the first time. Omg it was so moist and so delicious. Thank you so very much. Instructions were clear and simple. Cutting the pork wasn't perfect but was good enough to stuff. I'm excited to try this again for the holidays. :-)
Excellent Pork loin🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎈🎄👏💜
you sir are a bloody "rock star" Well Done
Excellent job as always, thank you for sharing.
Outstanding! This was very helpful as are your other videos. Thx a bunch!
I just recently discovered your videos, and this pork loin has my mouth watering! I can't wait to give it a go.
This is a fab!!! It's a real show stopper too!! I did last Christmas and doing again this year too. Just finished my prep Xmas eve 2018.
Looks graet scott thanks it was delicious
Amazing video yet again looks amazing
I watched a different video, but yours is much better in teaching how to unroll it! Thanks!
If you want to grill this, learn from my mistakes. I simply brined mine, added pepperidge farm stuffing with dried apricots, and grilled on indirect heat.
I advise wrapping it in cheap bacon and running metal skewers through the stuffing. The skewers transfer heat into the stuffing and helps it cook faster.
Mine came out a bit dry on the outside, though the inside was moist and tender. I'm glad that I brined it. I think that saved my ass.
I'm doing mine again for a date, and a couple of days' lunch.
Looks great - I'm definitely going to try this.
Wish I could tie my shoes that well .. cheers, mate! from St Pete FL
Wow, thats pro Scott. Thanks so much for the video, I have learnt a lot from this and I have to learn that butchers knot ;-)
Great video Scott, that pork roulade turned out wonderful looking. YUM!
thank you it looks good
Great Job Scott.
I'll try this tomorrow!
Scott,I have just made this from your recipe after watching your porchetta video you uploaded the other day and used your butchers knot video to tie it. I didn't have any pork belly but did have a nice pork loin in the freezer. Can't wait to have it for Sunday dinner tomorrow. Thanks for the uploads and ideas. 👍🤘👍
Looks good... Awesome
top quality, love watching your videos
I love it! Thanks.
If I say what I thought I'll be considered a perv..Awesome Scott.
I did a similar one today but also added fried mushrooms with onions- Gish it’s overly! !❤
I enjoy your videos
I am cooking this on Sunday. Looks awesome. Love your videos.
Brody Flint How did it turn out? I'm considering making it for dinner....
Jyn Meyer It was fantastic. Very easy to do and everyone loved it. I changed the stuffing a little but it was great. Make it.
I ended up doing my go-to loin recipe, but I will definitely check this out when I have more time! Normally I cut them into chops, and add a marinade of basalmic vinegar, garlic powder, fresh rosemary or Italian herbs, tbsp sugar, salt, pepper and olive oil. I stick them on a cookie sheet lines with foil under the broiler and then just keep checking on them. When they start to brown I flip them. They cook quick and are SOOOO tender. Sometimes it's hard to try something new when your go-to recipe isnt broken haha!
Great WORK BUDDY
Scott, I got a tenderloin, and when I opened it, it was in 2 uneven pieces. I was so disappointed!! But I managed to get them placed together and pounded them until they were of equal thickness. I plan to roast it tomorrow morning. Thanks for helping me out with this meal. Bon Appetit! Carol
i've done a similar pork loin and never used meat for the stuffing. i've done it with dried fruit, like cranberries and apple i that i rehydrated in fruit juice .
i used the fruit juice to moisten the stuffing.
Try chopped shallots, not precooked, in place of the onions.
Last xmas, i had a loaf of dark ,cranberry, walnut bread, that i cubed. It was a wonderful replacement for the breadcrumbs. I over stuffed the pork i over stuffed the pork and what squeezed out of the sides while cooking and dropped into the pan drippings could have made a delicious meal on it's own.
i put a bunch of tiny red and white potatoes and baby carrots, around the pork that roasted in the drippings. yum
you might want to steam (or microwave for 10 min) the potatoes and carrots first, to give them a head start.
....................drooling.................
There is an Amish grocery store near me that sells lots of sausage stuffed pork, including something just like this. It's absolutely incredible.
New subscriber love your resipies.
Doin a pork tender loin roulade right now. Got some inspiration.
This came out great! The real battle came when everyone was fighting over the onions in the bottom of the pan! I had enough to make two nice roasts, going to do the other tonight but I’m going to try and make a gravy out of the drippings. The tying instructions made me look like a pro!
Gorgeous cut and roll. Thank you. This will be on my Xmas dinner table.
Simply.... Yes!
You are a legend sir !
This was so helpful and it looked amazing...I make it for tomorrow. Thank you so much.
Brilliant! Thanks.
a cheeky little patty? hahaha that's awesome
This looks Delicious I'm try this recipe
looks fantastic I think I might do that pork fill but with venison roast, and BBQ rotisserie it.
Scott, I've watched a ton of your videos and I just made this tonight. I have to say it's amazing and the whole family loved it. I learned to truss it from your knot tying video (my first time using a butchers' knot). I'm very happy to see that this stuff tastes as good as it looks as the preparation is distinctly unamerican. I can't wait to try another english-ish dinner. Cheers!
Agreed, the stuffing would make a great burger
excellent bro !!!👍
Honey Crisp apples from Washington state USA are amazing....just saying. Great video Scott, thanks for sharing mate.