The Ultimate Roast Pork with 40 Cloves of Garlic
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- เผยแพร่เมื่อ 16 ต.ค. 2024
- For a twist on this classic, we paired the garlic with pork loin instead of chicken; the toasted garlic flavor perfectly complemented the pork's subtle natural sweetness.
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Christie's energy makes my heart happy!!!
Totally agree! I would love to bake her Blueberry Ombre Cake with her!
This looks wonderful! But, I'm thinking of maybe 80 cloves.
I was thinking of doing the same thing, but taking half of the garlic cloves, post sauce production, crushing them into a paste, and adding them along with more herbs to some softened butter to make a delicious spread for GARLIC BREAD!!!!!
@@susansparke3462 I went from hungry to ravenous... something about the shift of thinking same thing, to reading the thought, triggered Pavlovian reactions. 😊 Good thing I raise garlic and have plenty to use.
I used 80. Thought the same thing. Just as delicious.
No vampires, eh? 🤣
At least
You had me at “40 cloves of garlic”
Lawdy
I've never heard of this and honestly didn't think much of it until I saw THAT SAUCE lol. Looks amazing!
so, i just made this today. its been on my list to make for the last few months... and i got to say. I AM BLOWN away with how good this is. im so glad i made this. my mother loved this more then anything we've made in the last few months. i only needed 2 heads of garlic tho. i also cooked mushrooms with it. took everything out the pan, pan fried the mushrooms. turned the head med/high and got the garlic nice and toasty. made the sauce which lets be real... that was whats made this dish. also made stuffing to go along with it and a nice baked potato. along with some green beans and bacon. this dish woooohooo ill be feeling that garlic for days i swear!
I must say I always enjoy Christy’s recipes -such a talented but humble chef / cook! Thanks Christy!
Wow that sauce really does look like liquid gold!
This is definitely on my cooking bucket list!
Did it this morning, an absolute success! Fairly bullet-proof, as long as one takes care of the temperature to avoid ending up with a dry tenderloin (as I have done a few times before ;) ). The sauce was outstanding!
I love garlic especially fried whole cloves just to eat. Can you O.D. On Garlic?
Came across this recipe this morning and made it for dinner this evening. Outstanding. The pork came our perfectly and the sauce is delicious. I served it with smashed potatoes and roasted green beans with shallots.
Following you from Iraq, 🇮🇶 I love you ❤
I would have used my stick blender as the final step for the sauce, creamy smooth garlic creme sauce...Sooo Good!!!!
I'd make this in a heartbeat. I love roasted garlic, and the garlic trick I've known for years.
One of my staple dishes. Looking for to learning some tips from the video!
Definitely going to try it with a pork loin with a fat cap. I always have trouble with the gravy, and the rendered fat should help.
I made this for Thanksgiving dinner today and it was fantastic! Easy and so delicious. ❤
Great tip for gettig the skins off the garlic. I personally do not like handling garlic, the least amount of handling is great! Thanks.
Made this for dinner. Holy moly. This is absolutely delicious. Definitely going o to rotation at my house as well.
I think I’ll try this for company. Looks delicious!
made this for supper today. i think everyone licked their plate. delicious
We've been cooking so many pork loins this summer (albeit on the grill) and will defnitely be doing this recipe soon! Maybe in the fall so we can follow the recipe to a T and do it inside.
Dare I say, put some of the roasted garlic into mashed potatoes.
I take 40 cloves of garlic as a starting point.
I'm going to have to try this recipe. My 40 cloves of garlic chicken recipe has a totally different sauce. It's salt, pepper, oregano, thyme, rosemary and olive oil. No stock or white wine. Also it keeps the cloves in their skins.
The sounds amazing
If you don't know how to cook, these ladies take you there very quickly!
Thanks! 👍
I’ve made chicken with 40 cloves of garlic and it’s awesome. I’ll definitely try this!
that'll be dinner tonight..thanks.
That was saucy!!!... and so good.
I will pull a pork roast from my freezer and will be cooking it on Wednesday for dinner. That will give me time to get to the store and pick up some fresh garlic. It is all I can do not to attack my computer screen to try and eat the beautiful roast pork I am seeing! I am drooling at the prospect. 🤤
Oh! I often use two stainless steel mixing bowls face to face to peel my garlic, but if you try that, be sure to have a good grip on the bowls to hold them together. I was doing that once and turned to watch something on TV and my grip slipped. I was still finding garlic cloves over a week later. LOLOL 😆
My husband will take a pork loin roast and splay it out. He'll then spread an olive tapenade over it and roll it in a nice tight roulade. I don't even like olive tapenade but there is just something about the way the flavor of it combines with the pork that is so good. Everyone who eats pork should try it. Sometimes he makes his own tapenade and sometimes he buys ready made. Both have been equally delicious.
Note to self. Don't invite the vampire neighbors over for dinner that night. 🤣 Also looks delicious. 😋
The color of the sauce is what made me click! Looks amazing
Metal whisk on non-stick. Sacrilegious!
OMG This was too much. My mouth was watering. Awesome!
That looks amazing!!!! I like garlic!!!
Afternoon ATK
Salutations from California
This looks soon good. Suggestion if you freeze the garlic cloves before peeling the peel practically fall off.
Gotta try it! Piggies are my favourite animal, and I love to eat them too!
Reminds me of a recipe my mom shared with an inlaw that included 2 cloves of garlic, and supplied a single head ... of course including many cloves, the inlaw thinking that clove meant head, ran down to the grocery store, supplemented another head and proceeded to prepare the recipe with two heads of garlic.
One of the very first things I cooked after moving out on my own, I did the same thing. It was a few baked chicken breasts. They were inedible for me, had not cooked nearly long enough to get mild and sweet like garlic in this recipe, but my roommate devoured it.
Gorgeous!
Excellent!
Save time and just plug the pork with liquor like my grandmother did that and it was fantastic I think I wanted to do that today
Give me some mashed potatoes next to that and YUM!!
My oven doesn’t work in my stove. Is there any way that this could be cooked in an air fryer? If so, what temperature and how long should you do it. I just got an air fryer and I haven’t used it at all yet. thank you for any help you can give me.
hmmm. honestly you might be better off just doing it on the stove top. you can cook the pork nice and slow on stop top along with the garlic no issue. i would cook it on medium / low once the pork reaching 120-130 (i like mine rarer) pull the meat. if the garlic has the color you want to it. make the sauce. the air fryer will most likely not do the garlic the way you want.
As someone who's currently broke I appreciate a new way of making pork loin ;)
I make this all this time. Absurdly delicious.
its a good cut.
@@JavierFernandez01 It's my favorite cut/$. I just slice them into thick cuts, salt them and use them the next day.
Would you add mushrooms to the garlic after they come out of the oven?
i used mushrooms. what i did was when i pulled everything out of the oven i took the meat from the pan along with the garlic , sauteed the mushrooms in the pan drippings and a nice little chunk of butter to they where just about tender. added the garlic back in. got the garlic to the color i liked and then added the liquids and reduced. it was BEYOND good.
it is obvious your style has attracted a lot of valuable attention. your production is at a high level.
Watch this on 1.75 speed and the shaking of the garlic was funny at that speed. Looks soooooo good! I would have stuck with the lemon instead of the white wine, but that is mostly a me thing. I want to drink all the wine and not cook it! 😂😂 (I do cook with wine all the time)
I just made this and the herb crusted and perfectly juicy pork was so good that it didn't need the garlic or the sauce. Next time I'm going to save an hour by just focusing on the pork. Yes the sauce and the garlic were delicious, but try it without and you'll see.
Fabulous
I want to make this, NOW! What vegetables will pair with this well?
I'd favor simple, bright veggies like steamed green beans or broccoli. Maybe lightly flavored baby potatoes, mushroom sauté, or something else that will also work with the sauce. Au gratin potatoes if you're feeling audacious.
Roasted Acorn Squash is a great compliment to the pork
I have everything on the ingredients list I'm making it today! It looks absolutely delicious 🤤
mmm
Why not mash the garlic so it integrates with the sauce?
What can I use instead of the wine
Just more chicken stock if you don't want or like the taste of wine in the dish
I just want to say hello and thank you for the culinary shows . Been watching you for awhile now.
Garlic
Will there be enough garlic for the entire piece? 8 people would get only 4 cloves per serving (?)
True. Let's double the garlic.
I'd be surprised if you could get 8 servings out of the 3 pound roast... remember that that is the uncooked weight of the roast. Perhaps more like 4 to 6 servings, depending on who you are serving or even the 8 servings if you are serving young children and/or older folks who tend to eat very small portions.
Please marry me, I'm so hungry! Awesome 👌
I only have 38 cloves. Damn.
bam
ATK,HELLO, CHRISTENE,THIS IS REAL NICE,GARLIC,RIGHT UP MY ALLEY, I USED TO COOK MUSHROOMS,SHALLOTS,& lots of garlic,to eat just like that ,same with finely sliced onions,,but I must say,that was a nice pork roast,, , , ,THANKS,,,, 🇺🇸🇺🇸🇺🇸🇺🇸
Use the freshest garlic possible. If your garlic has green sprouts inside it's not fresh, and you may want to remove them by cutting each toe in half, and removing them before roasting. They get very bitter when they are roasted.
Just an FYI.
I’ve heard that’s a myth. I eat garlic scapes (the green part fully grown out) and they’re not bitter at all.
❤❤❤
I wonder what this would have been like if the garlic had been immersion blended into the sauce at the end…
That would totally work. I make a roasted garlic fennel soup and immersion blend it. The flavor is wonderful.
@@opwave79 thanks - I may try tonight
Deglaze the pan with the wine first, then add the chicken broth, right?
Shouldn't be any deglazing with a non-stick pan.
@@Jaigarful You can deglaze a non-stick pan, that's just fine. What isn't fine is using a metal whisk. Never use metal on non-stick.
Where is the recipe for sauce?
Where's the recipe?
I tried Barefoot Contessa’s recipe and no one liked it.
Chicken with 40 cloves of garlic was the only ATK recipe in 20 years of religiously following these channels and websites that was absolutely inedible. Understand that we are garlic lovers. I told my wife that you had published “Pork with 20 cloves of garlic”. Her response was “Don’t you dare!” Sorry, won’t try this one.
I don't know why it's always chicken stock. If you don't have a stock made of pork (it's kind of difficult to make, like beef stock, it requires the bones to be roasted in the oven) then use vegetable stock, which is easy. This last thing I want to hear is "This pork tastes like chicken!"
Better than Bouillon is my go-to when a recipe calls for chicken stock instead of the actual meat being used. They have a wide variety and are easy to reconstitute
Poor chicken… about the flavor of the meat…
As a child, a few decades ago, I could smell chicken cooking (being simmered in water) 100 yards away from the house and the chicken meat was DELICIOUS. Those were chicken soups that cured bad flus. But yes , these days it is “simple” and not aromatic at all. And what can you expect from a 6months old vs 3-4 yr old chicken?
They're cooking with pork, as in pig. 🐖
@@normacroberts-hakizimana8785
Right. ☺️ I can see that. But they also refer to chicken meat lack of flavor very early in the video
More Christy, please!
(and less Julia)
Roast... at 300? That's not roasting
these people eat entirely too much
🥴🤢🤮
What if you made with those forty cloves of roasted garlic, a garlic paste that was the sauce... Instead of the individual cloves, it was this fantastic pasty sauce of roasted garlic gorgeousness...❤❤❤❤❤❤❤❤❤❤❤❤❤
Gotta try Rotisserie Grill at 350* til done.
I've recently stopped studying Islam and since had tried pork...I must say...I was a FOOL for missing out....this recipe looks awesome