Moroccan-Spiced Pork Loin Roast - Holiday Roast
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Date: 2019-12-11
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Comments and reviews: 10
frodo the hobo
For everyone worried about raw meat out for 45 minutes: i'm well versed on food safety, it used to be my job. Cooked product is considered edible up to 2 hours left unattended, from there it must either be brought back up to temp or refridgerated. Raw can go longer because its going to be cooked. So he is doing less than half of cooked foods safety guidelines for raw product intending to be cooked. Therefore there is zero concern. Now you know: )
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For everyone worried about raw meat out for 45 minutes: i'm well versed on food safety, it used to be my job. Cooked product is considered edible up to 2 hours left unattended, from there it must either be brought back up to temp or refridgerated. Raw can go longer because its going to be cooked. So he is doing less than half of cooked foods safety guidelines for raw product intending to be cooked. Therefore there is zero concern. Now you know: )
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rhaego5
Anybody know how much the timings would change if I had to use a smaller pork loin? I live solo, so cooking a giant pork baby is not really feasibly ahaha, I'm thinking more 1-1. 5 pounds, that way I'd still have lots of leftovers. Would I need to start roasting the veggies first, then drop in the loin; just cook both less; or cook them for the same time? Thanks in advance if anyone answers me lol
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Anybody know how much the timings would change if I had to use a smaller pork loin? I live solo, so cooking a giant pork baby is not really feasibly ahaha, I'm thinking more 1-1. 5 pounds, that way I'd still have lots of leftovers. Would I need to start roasting the veggies first, then drop in the loin; just cook both less; or cook them for the same time? Thanks in advance if anyone answers me lol
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Justin Krezelak
So the question is. why when people tie meat, which the point is to make it all the same size for roasting. does every single person tie the entire thing therefore making it uneven again when all they had too do is tie off one half to match it with the other half? Isn't that self defeating? I've seen everyone from newbies to America's Test kitchen do this.
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So the question is. why when people tie meat, which the point is to make it all the same size for roasting. does every single person tie the entire thing therefore making it uneven again when all they had too do is tie off one half to match it with the other half? Isn't that self defeating? I've seen everyone from newbies to America's Test kitchen do this.
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R. McBride
Oh, yeah. THAT is a thing of beauty We're still having standing rib for Xmas because I don't want to get banished from my own house on Xmas, but I am DEFINITELY making this really soon. I could see how moist and tender this roast was when Chef was slicing it. Zowie Now my taste buds are saying no to the tuna casserole baking right now in my oven. sigh
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Oh, yeah. THAT is a thing of beauty We're still having standing rib for Xmas because I don't want to get banished from my own house on Xmas, but I am DEFINITELY making this really soon. I could see how moist and tender this roast was when Chef was slicing it. Zowie Now my taste buds are saying no to the tuna casserole baking right now in my oven. sigh
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koussay bachiri taoufiq
Hey chef John, I am from Morocco and I am a huge fan, Ive been waiting to see a Moroccan recipe, but I ended having this. All this to say that I am still waiting for a real moroccan dish, something like the mrouzia I bet that you will love it, plus it will have a ton of views, since it looks and tastes awesome, I love your work,
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Hey chef John, I am from Morocco and I am a huge fan, Ive been waiting to see a Moroccan recipe, but I ended having this. All this to say that I am still waiting for a real moroccan dish, something like the mrouzia I bet that you will love it, plus it will have a ton of views, since it looks and tastes awesome, I love your work,
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RBNightlinger
To all the Morroccasn and whatevers. Chef John is American, as are most of the people watching this video. Americans do what we want to do. If your traditional cuisine has to be made a certain way, more power to you. We, as Americans, like pork. And spice mixes from all over the world. Don't like it? Don't eat it.
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To all the Morroccasn and whatevers. Chef John is American, as are most of the people watching this video. Americans do what we want to do. If your traditional cuisine has to be made a certain way, more power to you. We, as Americans, like pork. And spice mixes from all over the world. Don't like it? Don't eat it.
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danishih
1. That spice paste needs some oil to help transmit the flavour of the spices to the meat. If not, some flavours are likely to become bitter as the sugars in the honey caramelise, especially in the cumin and cinnamon. 2. Better to turn the roast halfway through cooking. More maiilard = more taste. Nice ideas though
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1. That spice paste needs some oil to help transmit the flavour of the spices to the meat. If not, some flavours are likely to become bitter as the sugars in the honey caramelise, especially in the cumin and cinnamon. 2. Better to turn the roast halfway through cooking. More maiilard = more taste. Nice ideas though
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P L
inb4 people get offended (although some are already taking umbrage with the name); it's called Moroccan-Spiced. Note the hyphen. It means that it's a spice mixture from Morocco, used on this particular meat. It's not a Moroccan Pork Loin Roast. It's a Moroccan- _Spiced_ Pork loin roast
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inb4 people get offended (although some are already taking umbrage with the name); it's called Moroccan-Spiced. Note the hyphen. It means that it's a spice mixture from Morocco, used on this particular meat. It's not a Moroccan Pork Loin Roast. It's a Moroccan- _Spiced_ Pork loin roast
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James Dooling
I love how you always give instructions for the squeamish. If they only knew. Just yesterday I seasoned steaks and left them on the counter for about 12 hours before pan frying them to 145-degrees. No one got sick. No one ever does at my table. But, whatcha gonna do?
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I love how you always give instructions for the squeamish. If they only knew. Just yesterday I seasoned steaks and left them on the counter for about 12 hours before pan frying them to 145-degrees. No one got sick. No one ever does at my table. But, whatcha gonna do?
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Angel Bulldog
The comment section here is utterly ridiculous Why does it have to come down to Muslims against Christians? Good food is good food You don't like it? Find another video. Chef John, thank you for this one. It looks wonderful I would eat this in a skinny minute.
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The comment section here is utterly ridiculous Why does it have to come down to Muslims against Christians? Good food is good food You don't like it? Find another video. Chef John, thank you for this one. It looks wonderful I would eat this in a skinny minute.
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