 Shea Bear 1000 here. Today we're going to be baking a pork loin in the oven. Stick around I'll show you what I'm going to do it's really easy. So the first thing I'm going to do I'm going to make a paste. Again this is one of those easy recipes. You do what you want to do. You don't you don't have to do any of this if you don't want. I'm just going to put a whole bunch of garlic in here because I'm making a garlic paste. This is kind of like my own recipe I've done for years. It's just pretty much whatever you want to do with it. I don't like the squeaking. Nothing bothers me but I don't know how many closer that was. It depends on the size of your pork loin too because the bigger the more you want to need. So we got this in here juicing this out of there. I'll show you some of the stuff. I'm just going to use some season salt. Again this is just lour. It works for me. You can use whatever you want. Like I said this is kind of like my recipe. As far as cooking the meat it's you know it's 20 minutes per pound. We got four pounds ish over here. A little over four pounds. So it's going to be about close to an hour and a half. You want the internal temperature at the at the thickest part of your meat. You're going to want it. Oh this with paprika here. We got some cayenne pepper. You're going to want it about 140 degrees. It's a little bit of that. I'm going to put some lemon pepper on here. A little bit of sea salt. Pretty coarse. And some steak seasoning. Now with the drippings that comes off of this I'm going to be making gravy which is not that it's not real hard to do. Now what you can do is you can cut slices in your meat and like put this stuff down into the slices. But I found if I do that sometimes the meat gets dry because then the juices run out that whole. So sometimes it don't but sometimes it does. So that's what I find what usually happens. I have put whole cloves of garlic in there. I'm kind of giving them a little smash so it releases the whatever it is inside the garlic clove. And then I'll stick it in there and then do it that way. But this way I'm going to just make this little paste like stuff here. Monkeys over there paying attention. This is just what it looks like. It's just a paste. Oh this is stuff I use for monkey and her mom because it's real supposed to be real healthy right. So move this out of the way. Let's get our meat over here and I'll get my brush and then I'm going to season again. Now I'm going to bake this on cover. Let me get my brush. Here's my brush. I'm just going to just kind of smooth this over here a little bit. It's like that. And then I'm going to take my brush and get the rest of this out of here. You can use butter. The oils it just this is just a matter of preference. If it goes down the side that's totally fine. I think I made a lot of this but that's okay. I may take some of this off. It is a lot of garlic but I'm used to making like a 10 pound thing you know and cooking it in the ground. You can use red wine with this like when your meat is just about done. There we go. I'll save that for later. When your meat is just about done you can your drippings in here. You take your meat out and you take your white wine on this one. You take your white wine and you pour it in here and you stir it up and then you put your put your meat back in there and then you can baste it. That is very good too. The white wine does give it some flavor but I don't have any white wine so you can use beer. You can use pop no matter your creation. Use whatever you want to use right. We'll just get a little bit more of this here and you can drizzle some more oil over top of this but since I mixed some up in there we're not going to have to do that so I'm going to add some more seasoning here on top. You can sear your meat if you want to. Like I said there's some controversy over searing meat. They say it doesn't help and it dries it out. I haven't really noticed a difference but a lot of people say there's a difference. I haven't noticed the difference when I seared it. When I sear it I just usually sear it for the color because like I said I didn't notice. I've never noticed any difference in the flavor or I mean how juicy it is or anything like that. You can overcook something so like if you put this in for three or four hours on 350 you're going to burn it to crisp right but we're not going to do that. Now what you can do though is you can put it in for like I said this four pounds you can put this four pounder in at 250 degrees for three and a half to four hours. It comes out pretty sucky on but we're not going to do that. We're just going to cook it naturally. The slower you cook meat the better it is and also you need to get a good cut of meat too. If you've got a butcher which I need to find us a butcher because we cook a lot of meat. Find you a good butcher man and they'll really give you a good cut of meat and they'll work with you and make suggestions and more of this on here on how to cook different things if you've never cooked a dish before. They can help you out on that especially barbecue and them guys know what they're doing if you get a good butcher but you can always end up with a butcher that just wants to put these eight hours in and go home but back in Ohio I had a really good butcher in a small town man. It was awesome good cut and it was local meat all my meat was local my chicken was local the pig the cow all that was local local meat and I used to hunt for him I used to hunt squirrel and rabbit for him when he couldn't you know like if he was working or something and he would buy them off of me to sell in his shop and it was fresh game we sold deer he sold deer and all kinds of stuff okay so there's this like I said I'm going to put in it I've already got the oven preheated we're going to put this in the oven it's 350 degrees and I'm going to check in about an hour and see but I'm thinking it's going to be more towards an hour and 20 minutes to an hour and a half but we'll just have to see okay so I'm going to put it in the oven and I'll be back with you guys okay guys I got the meat over here resting now I'm going to start on the gravy this is very very hot so I'm going to pour a little bit of water in here I'm going to take my fork break up here I gotta find my strainer okay now you don't have to do this but I got a lot of chunks in there now I'm just going to dump this I got it into a colander and a strainer all that stuff out there that I can it's going to make a good okay now I'm just going to set this top of my meat there okay I've got some flour out here ready to go I gotta grab the milk this is what we've got you can strain it as many times as you want okay so now let me get my let me get my milk out here okay I've got my flour my milk got my sauce there check the potatoes real quick those are just about ready and what I'm going to do is I'm going to put depending on how much you got there I want to say one and a half teaspoons there tablespoons I'm sorry all right just want to kind of mix this up they go off the heat I like to use is my mixer okay guys let's cut into this it's fairly tender try a little piece here hmm that is amazing I have to get monkey out here I'm going to cut off a piece for her and give it a shot the juice is running out of that now this excuse me this did rest while I was making the uh the gravy and the mashed potatoes these are mashed potatoes and our gravy needs stirred up I'm gonna I'll put a ladle in here for them here we go I need to uh try a little piece of this some of that gravy again that's made from the pan drippings hmm let me get monkey out here okay I've got monkey out here she's not real happy I woke her from a slumber so I cut her off a piece I put a little gravy on it for her and she's gonna try it go for a monkey good yeah you like it okay all right well in that case I will do my hot drink now and get you turned around here and uh sorry I woke you but it's time to eat so look at this guys there you go so very good I had a uh little mishap with the flower earlier I set the flower down and sneezed here's a photo of that here's a photo of that all right guys so there you go pork loin um it where'd we get this Publix when Dixie when Dixie okay and it was nine dollars originally 20 something yeah but we had cards so it was nine dollars and it wasn't marked down so we won't we're not going through that again no that was bad so but this is good so we're going to get mom's plate made for her and monkey's going to eat I'm going to eat and cool off I'm cool all right when you're cooking maybe we should turn the air on yeah well it's only 80 something look Alexa what's the temperature right now it's 80 degrees Fahrenheit 80 degrees hope you've enjoyed your Monday thank you okay so you're welcome with that being said I'm going to say shea bear the myth man legend real easy just season it the way you want can you taste the garlic yeah very good babe thank you very much for making dinner you're welcome as always so I'm a lucky girl the second meal in a new kitchen huh yeah and even taste better many more to come so remember guys I'm not really a chef I'm an auto mechanic but hey I like to cook and show these recipes with you guys maybe someday I'll burn something it'll make for a great video or more flour in your face or more flour in my face you saw the picture I already put it on Facebook it's funny everybody's laughing even your niece first one yeah I love you Courtney shea bear the myth man legend gone for now monkey monkey says she's out for now y'all bye enjoy the rest of your evening we'll see you soon bye bye