Jamie, I made this roast this week. I made a few tweaks. I butterflied the roast and put the seasoning over all the surfaces before rolling it back up and tying it. I have to say that this is now my all-time favorite pork recipe....which is really saying something. My husband hasn't stopped talking about it.....which is saying something, I rarely get such high praise from him. I'm very excited to start trying more of your recipes. Thanks so much!
Chef here. The capicolla wrap and the oil in the marinade, plus the initial sear, all help to seal in the juices of the loin, and keep it from drying out. Two important things: 1. The resting time is very important. At least 10 min if not 15. 2. Keep the slices on the thick side (1/2 inch). Too thin and they have a tendency to dry out on your plate
“Sealing in the juices” is a myth. It gives colour and flavour (Maillard reaction), so is worth doing, but doesn’t prevent any juices escaping. As a chef you ought to know that!!
I made this recipe but I wrapped the pork loin in bacon and used tooth picks to hold the wrapped bacon on because I didn't have string. It turned out delicious and looked beautiful. Served it with baked potatoes and onions, green beans, homemade apple sauce and baked olive oil and buttered bread. I think Jamie Oliver would have been proud!
Who doesn't love pork? Bacon, honey-baked ham, and pork chops, what's not to appreciate? The "other white meat" as its been coined is enjoyed in most parts of the world. Its popular among dishes is indisputable along with chicken and beef. In fact, pig faming has been around 5000 B.C. Happy Pork time! Cheers, Domenico.
I love pork nearly as much as beef. If things are done up properly, it's all good. But just as a matter of interest, read a short article by Christopher Hitchens entitled Why Heaven Hates Ham.
You can avoid the expenes and use the peace of pork shoulder,it is cheaper,and the flavor will bi the same,sorry for the gramwr mistakes,this is not my mother language,thank you.
make the sea turn turtle But you know you can never make me love you more You can turn wine into water Turn sadness into laughter But you know you can never make me love you more Let the sky fall down, let the leaves turn brown Still you know you can never make me love you more Let the redwoods die, let the wells run dry Still you know you can never make me love you more You can make dew into diamonds Or pacify the lions But you know you can never make me love you more You can make me dance to order My sex hung, torn, and quartered But you know you can never make me love you more Let the new day hide, leave the scars inside Still you know you can never make me love you more Let the rain poor do
I loved this Pot Roast Pork recipe, Jamie Oliver makes it look so delicious.
Jamie, I made this roast this week. I made a few tweaks. I butterflied the roast and put the seasoning over all the surfaces before rolling it back up and tying it. I have to say that this is now my all-time favorite pork recipe....which is really saying something. My husband hasn't stopped talking about it.....which is saying something, I rarely get such high praise from him. I'm very excited to start trying more of your recipes. Thanks so much!
Jamie helping marriages since 1910....
🫶🏼
😂@@punksintheback7062
Ruddy genius, this man. Long may he rule!!! x
Chef here. The capicolla wrap and the oil in the marinade, plus the initial sear, all help to seal in the juices of the loin, and keep it from drying out.
Two important things:
1. The resting time is very important. At least 10 min if not 15.
2. Keep the slices on the thick side (1/2 inch). Too thin and they have a tendency to dry out on your plate
“Sealing in the juices” is a myth. It gives colour and flavour (Maillard reaction), so is worth doing, but doesn’t prevent any juices escaping. As a chef you ought to know that!!
Oh my that looks so good. Thanks Jamie
Perfect you are a legend mate 👏
One word awesome ❤️
I made this recipe but I wrapped the pork loin in bacon and used tooth picks to hold the wrapped bacon on because I didn't have string. It turned out delicious and looked beautiful. Served it with baked potatoes and onions, green beans, homemade apple sauce and baked olive oil and buttered bread. I think Jamie Oliver would have been proud!
Обожаю Джемми Оливера.
Looks really good!
Hi Jamie….what a fabulous meal-I would it this, no problem!👌👌👌 Be safe, be well ✌️✌️😁😁
No chilli jam ??
Who doesn't love pork? Bacon, honey-baked ham, and pork chops, what's not to appreciate? The "other white meat" as its been coined is enjoyed in most parts of the world. Its popular among dishes is indisputable along with chicken and beef. In fact, pig faming has been around 5000 B.C. Happy Pork time! Cheers, Domenico.
@@Beyond1904 you can't ask this from anyone , let people be they do have their religion and we have our
@@nourhene6617 sorry
I love pork nearly as much as beef. If things are done up properly, it's all good. But just as a matter of interest, read a short article by Christopher Hitchens entitled Why Heaven Hates Ham.
yup
Yes
As always a great video. Will there be a Christmas eve live video this year??
I say i wait till sunday, but it's hard ;-)
Where can i find the recepie? 🤷♀️👀
NICE. I LIKE IT.
Super delicious, I tried it in my kitchen 😋
17 minutes after the video was uploaded, you had this dish cooked and eaten? ;)
@@galdavin They're called 'Fast Home Cooking', would you expect anything less? 🤔
😁bad English, I am trying it in my kitchen.
That's good that 👍
素晴らしい!
Bravo Jamie!
Ellerine emeğine yüreğine sağlık süper..
Pot roast jamie ????????
Duck ?. Goodnight
Salut j'aime t'es vidéos ta cuisine et magnifique de lalgeri
my mother did such gorgeous food only on sunday ! maybe its time to try on momday lol? 😂 love the recipe , good for a party àswell !🥳👍cheers J.O. 🙏
Not entirely convinced about the loin staying moist, but it does look good.
That’s what she said 👀
Ooh-err...
Overcook it and it will be dry.
Looks a bit dry
OMG!!! 😋
LGTM ship it!
I would cook mine in the air fryer.
Dry.
Pass the plate, please.
👍😋😋😋
Jamie why do I have that 1 recipe in Spanish only that sucks I don't speak Spanish very little.
الرجاء الترجمه للغةةالعربية
Surely most Arabic speakers couldn’t eat this because the vast majority are Muslims…?
@@nick260682... u do know a lot of arabic speaking people are non muslims right? -__-
You can avoid the expenes and use the peace of pork shoulder,it is cheaper,and the flavor will bi the same,sorry for the gramwr mistakes,this is not my mother language,thank you.
You’d need to cook it lower and slower though, or it will be very chewy.
thats a nice little hut...
❤❤👌
make the sea turn turtle
But you know you can never make me love you more
You can turn wine into water
Turn sadness into laughter
But you know you can never make me love you more
Let the sky fall down, let the leaves turn brown
Still you know you can never make me love you more
Let the redwoods die, let the wells run dry
Still you know you can never make me love you more
You can make dew into diamonds
Or pacify the lions
But you know you can never make me love you more
You can make me dance to order
My sex hung, torn, and quartered
But you know you can never make me love you more
Let the new day hide, leave the scars inside
Still you know you can never make me love you more
Let the rain poor do
Why British love vinegar so much
It’s a great seasoning.
Not only does loin dry out but it tastes of nothing. I would rather do this with belly.
Never eat that !
This is food halam
haiya :/
Nahh bro messed up alot of things bloody hell bruv if you can't cook don't
You worth 200 million?
DB talkin’ smack from his mom’s basement while Jamie wipes his ass with $100 bills.
Imagine World Economic Forum wins......
Jamie will be making this dish with vegan stuff looking like meat.....
Imagine the horror......... :(
For 😢sure would be a sad day. I bet he could pull it off if he had to.
Not for me since I found out its injected with Sodium Nitrite in its raw form in the factory
Where's the chili jam????