Stuffed Pork Loin Recipe : How to Sear Stuffed Pork Loin

Learn how to sear the stuffed pork loin with expert cooking tips in this free classic American recipe video clip.

Expert: Chef Donn Ovshak
Bio: Chef Donn Ovshak is a member of the elite Executive Chefs of the World. He is currently working at the world famous Ice House in Pasadena.
Filmmaker: Nili Nathan

Category:

Howto & Style

Tags:

• free
• videos
• how
• to
• make
• stuffed
• pork
• loin
• recipes
• cooking
• meats

[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?

[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]

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 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.

[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

[ffattractions]

@radu1popovici Check my reply

[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

[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.