Stuffed Pork Loin Recipe : How to Sear Stuffed Pork Loin

[rixills]

searing us great, adds great color and flavor. but it does not "seal the pores".

[breezeaire]

Wow what a bunch of great videos. The searing part is going to be very helpful for me. I am not a chef but have always ended up with a better cook using high heat in the beginning. Do you have any suggestions for grilling pork, cut to some thickness and wrapped with bacon?

[ffattractions]

Hello Powell,

Please read this, and we`ll leave it at that.

I`m just tired of you food snobs who at the drop of a hat smear people who have dedicated decades to the culinary arts.

I sent you an email, Read this, all three pages, it`s not definitive but might enlighten you, or help you lighten up when you decide you know more than the experts.

Best!

Donn Ovshak C.E.C.

[powell235]

@ffattractions decide I know more than "the professionals"? I have a diploma from Le Cordon Bleu, Paris. If having a degree from the best culinary school in the world doesn't qualify my knowledge, I don't know what would. And I didn't receive that email...

[ffattractions]

Oh, and for those of you who can appreciate an honest effort I`ll send you a promo code "free" for my cook book "iPhone App".. That`s right, I`m here to share not to yank your wallet.

Take care,

DonnO

[ffattractions]

You Powell are incorrect! Searing does just what I said. Nice hat,, thanx I lost the hat, yes, it looks like the old women thing. As for the crushed pepper food snob, I keep t simple, and let you make the adjustments. Lost al respect, give me a break!

Best,

Chef DonnO

[powell235]

@ffattractions Actually, I'm 100% correct...searing in fact does not seal in the juices and/or flavours, which is what you said it does...

ok, perhaps before i was a little harsh in saying lost all respect. I do in fact respect the recipe. But the fact that you are sticking to what you said about searing is simply outrageous. If you would like to argue about it, do some research, and then get back to me. You'll discover how correct I am.

[radu1popovici]

powell235: You're absolutely right! I totally agree with what you wrote. Searing does not "seale" the meat. In fact, all that sizzling appears because the internal liquid is coming out of the meat and it is evaporating in contact with the hot oil.

[ffattractions]

@radu1popovici Check my reply

[powell235]

While this is a good recipe, you lost my respect when you used pepper that wasn't freshly ground. Then again when you said that searing the meat closes the pores, and seals in the flavour. That is a myth, and has been disproven. The purpose for searing the meat is to get the browning, and caramalization, which makes for incredible flavours. You should still sear the meat, but you are doing it for a false reason...

[ffattractions]

@powell235 Lost all respect?, you food snob, shame on you! We are here to share. You can have a recipe for chicken noodle soup give it to 100 cooks or chefs and they will all have their take, and all will be different.

Put your self out there and lets see how you do!

Best to you,

Chef DonnO

[sourceforvictorian]

Is it just me or does this guy look like the psycho that had that woman trapped in the pit in his basement in "Silence of the Lambs"?

[sourceforvictorian]

NICE HAT MAN!!! GREAT LOOK.

[patomonXD]

AWESOME RECIPE!!!!! THANK YOU!!!

[Fadeypoo]

Thanks for your efforts/vids on tenderloin, dude. Much appreciated.

[Sunfleur1988]

Thank you. 

[chefdonno]

Thanx for viewing my videos. Please check out my cook book at EshakNation then use the dot and com.

Best!

Chef DonnO

[sexynovember26]

I have recently puchased a tender loin and thought about how to stuff it . this is a great guied line ... that's what recipies are. u don't have to use ingredients tit for tat. .. he used regular salt I would use the seasoning of my taste. Ima cook any way and I know how I like my foods to taste. I'll be tring this soon. I kinda had an idea on how and what to do but have never done it. I know my version will be DA BOMB!!!!!

[SayItAloudcom]

NEVER USED TABLE SALT FOR MEAT RUBS. Iodine's a metallic tasting antiseptic Not something you want in pork. Next, searing meat after applying pepper? Any first year culinary student knows that a proper sear means burning pepper. You would do better with FRESH GROUND PEPPER inside the roll. Finally, can you say cross contamination? Raw meat, paper salt and pepper wrappers, & olive oil label? Pity the next person using those in a few days of bacteria growth. I expect more from EV than this.

[chefdonno]

@SayItAloudcom Monday morning quarter back, that is a proper sear, you food snobs who think they know better than everyone else should know better. Just because you have your way does not mean it is the only or correct way. Also, everything is cleaned and sanitize after prep ass hole.

Yours truly!

[SayItAloudcom]

@chefdonno it's much easier to sanitize things beforehand so as not to miss anything. You don't exactly catch me as someone with great attention to detail jack hole. But thank god you have so few views. Take the criticism and learn rather than putting other people at risk. Don't be a prideful idiot at the expense of your viewers dumass.

[schellter]

It is difficult to see because there is too little light over the stove.

[googo151]

Like the vid, but table salt, and canned pepper? yuck!