Once again this year I'll be flying in the Give Hope Wings fundraiser! Our June 2024 flight will see us stop in communities in Eastern Canada to raise awareness for this worthy cause. Last year (2023) we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
Glen, is there any chance to donate without filling the full form? This cause is something I would really, really love to help, but for reasons I won't get into here, I can't use my personal data openly online. Any other way to donate? If not, I'll find some way (either will donate through a friend or through my agent), but it would be great if I would be able to do it without bothering anyone else.
@@GlenAndFriendsCookingThank you so much for an answer, Glen. I already arranged something over a friend, but it's great to know there's a way to do it by myself as well.
I really like the "What was on sale at the grocery store" series. It's how I and a lot of people I know cook: go shopping with no real plan, buy whatever is inexpensive that day, and make the best of it. Thanks for the inspiration!
Same here. And if it's a "really good" sale, we buy a bunch & stick it in the deep freeze for future meals. Pork loin is frequently the super discounted meat at our grocery.
So, a little off topic, many of the videos I see on RUclips are posted by total narcissists, full of pointless, manufactured drama. The reason I love Glen’s videos is because there is none of that. Just down to earth, humble Glen sharing ideas and suggestions we can benefit from. And Julie’s timely and witty input is always on point! Keep it up Glen.
I totally agree. No jarring music intro with the host mugging for the camera. Just a "welcome friends, welcome to the channel, today we're going to make..."
This week, I went to the pet food store to get my dog some food. Like everything, it has gone up an insane amount. It was $125 for a 30lb bag - over $4 per pound. It would be cheaper to buy her those pork loin roasts and I know she would enjoy it more!
What I do once a year is go through the freezer and pull everything that’s freezer burnt. I pressure can it for the dogs. They don’t care and they love it. Or lots of times people advertise freezer burnt meat for free. All you need to do is can it with a little broth , no salt, and as cheap as you can get!
Pork roast is always good - I usually just put some spices on the outside - I go through the cupboard and spice it by smell - not necessarily the same spices every time. I really load up on the spices on the outside, and you get a nice crispy crust on the roast after. Butterflying it with stuffing inside would be even better!
In my area (PA) you can hand that big roast to the guys behind the meat counter and they will gladly butterfly it for you at no cost. Saves my fingers!
Freeform cooking is my own preference too. But, I learned most of my cooking skills from my Dad who was a lifelong chef and restauranteur. The reality I think is that once you understand a lot of the basics, you can then be more confident at mixing things up. Is it perfect every time? LOL, no, but it’s at least decent and edible most of the time.
You must have the greatest supermarket in North America by you! I'm American and can't get American pork nearly that cheap. And that Mexican beef had to come through (by land) or past (if by water or air) the US to get to you and I've never seen that in local supermarkets. Fantastic deals! Looks elegant and delicious too.
you got that big hunk of pork for $2.96 usd!!! that is amazing to start but oh my wow...the end result looks fabulous! and yes, apple in the stuffing...my mom never served pork without apple something. and glen's face when julie's suggestion of pineapple in the stuffing...priceless!
I like to Glaze my Pork Roast with a Apricot and Mustard glaze using Apricot Preserves melted slightly in a pot. And adding about 2 heaping tablespoons of mustard, stirring together than glazing the pork roast about every Twenty minutes or so till the roast is done finishing with a last Glazing while the roast rest before serving.
Thanks for this! I’m currently mostly a “needs a recipe” cook, so I appreciate suggestions like this. I can’t eat apricots or peaches (allergy), but I wonder if an apple jam (apple butter?) might work instead? What about a (not too sweet) cherry preserve? Do cherries & pork go together? (My late husband was the one who could hear several flavors mentioned & be able to determine if they go together. Unless I remember actually eating a combination, I usually can’t.) Thanks!
Wonderful. Shared it with my two boys for when they want to impress. They're a few years out of college and this looks like a great recipe to have in your back pocket.
@@LadyElaineLovegoodHere in Canada, we call a pizza with pepperoni, bacon and mushrooms a Canadian. And Hawaiian, invented by a Canadian to confuse matters, is the typical ham and pineapple. My fav when I was a kid.
I didn't think we were the type of crowd that needed to see the finished product at the beginning of a video. I make it to the end of each video just fine 🙂
I have great 'retention' as the RUclipsrs say - about 60% of my viewers make it all the way to the end of the video. But it would be great if I could grab some new viewers and maybe get 30% - 50% more views on each video; so I thought I'd play around and see what happens.
@@GlenAndFriendsCooking I understand and thought it might have been for something like that. I love your content and will do my part. Like the wonderful food and stories you present, your channel is akin to a visit with old friends and is a win in my book. Who wouldn't want to wait until the end for Julie's reaction anyway? 🙂Thank you for all you do.
@@GlenAndFriendsCookingI share your videos on Facebook and send them to family and friends. I really enjoy your work and have made several things from your videos. I look forward to your new episodes every week.
@@GlenAndFriendsCookingI understand your reasoning and it certainly won’t cause me to not watch, but I felt like I was reading the last page of a good novel first - I always enjoy the “surprise” at the end. P.S. In case anyone thinks this is criticism, it certainly is not. I love your channel for its content, your excellent production, the final plating, Jules’ perfectly timed entrance, and the excitement of whether we are going to be treated to your “happy” dance. You two seem like a really nice couple and I am so glad I found your channel.
Glen I absolutely love your videos! You give me so many ideas for meals, thank you. And I love to see Julie's face when she tastes the fruits of your labors.
Glen, this looks so delicious, that I went to No Frills and bought everything to make it! I have it stuffed and ready to go for Sunday dinner tomorrow!
I love it when you intone "it will be fine ... it will be fine" as you freewheel your way through a recipe. And it always IS fine. And that helps me to be more confident. Actually, I just realized that I have always said to myself "it will be fine" when I come across a puzzle to be solved as I cook. And almost always, it is fine. I don't get your levels of success always, but I generally end up with something my family will eat because I know what flavours they like and I work within that range. And yes, it will be fine.
Pork loin is the way to go, fairly low prices for 2 pork roasts in one package. Being a senior citizen I have to shop for one. I purchase on pack, remove one roast and freeze the other for another dish. I love this recipe. I add apple butter to my roast along with basic veggies. Really like stuffed pork roast. Thank you for sharing this with us.
Pork Loin is a delicious cut, and one of the best buys in American supermarkets! Just don’t overcook it! In our area we purchase a whole loin cryopacked for $1.59 per lb; That’s two roasts, with some leftover for chops or for sausage (food processor)…
That roast looked wonderful! I live in the Palm Springs area of California and I can’t get a pork roast for anywhere near that price. I love your channel and the food always looks great. Thank you.
I wish we had stuff like that on sale at my market and we live in Alberta! It’ll have to be the hot dog chowder again 😂 The kids love that chowder and can make it on their own, with the ingredients changing (shopping the fridge) 😊 I’ll show them how to make the stuffing, so they can add that to their repertoire.
I have made stuffing this way for about 50 years. I always use bacon. I toast the bread before I cut it into cubes. Adds a more deeper flavour. Cheers!
I also make extra beurre manie for thickening sauces and freeze the remainder. I put it in a zip-lock bag,, take the air out, seal it and flatten it. Then, while it is still soft in the bag, I score it into squares with something dull like a counter scraper. After it has frozen, it will then easily break into useable squares that thaw quickly and I can choose the amount I need without having to cut it off a frozen stick.
My grandmother used to do this roll up thing with racks of spare ribs. I miss that dish. And I agree with you Glen, pork should be the slightly pink on the inside
Hey Glen! I’ve enjoyed watching your videos! After watching the stuffed pork loin I had to make it! I’ve never made a pork loin roast before! Stuffing came out great but when I attempted the butterfly maneuver I had a “come to Aristotle” moment when I cut through the roast! But then I heard your calm voice in my head saying don’t worry, everything is gonna be OK! Came out fantastic! Thanks for your great recipes! Best! Jorden
OHH, that pork looked wonderful! My Thanksgiving turkey stuffing always has saute`d mushrooms, onions and sausage, preferably maple sausage. Sometimes apple, too. Works perfectly in pork, as well. Now I want to try this!
There are my favorite video's. I can relate to whats in my store on sale. I just bought a pork tenderloin roast and I will be making this recipe very soon. Thank you so much for showing such an easy yet, nice meal.
Your stuffing recipe is exactly the one, my grandmother, my great aunt Anna, my mother, and I have all made. It is the family stuffing recipe, except none of us have ever put bacon in the mix. When stuffing chicken or turkey, we use the neck, giblet, heart, and make a broth which we drizzle over the bread. On occasion I have added Calvados which is a French apple brandy.
Stuffed pork is a fave of mine. A butterflying trick I was once shown is to lay your knife flat on your cutting board so the blade is parallel to the surface and slide it back and forth without lifting it. If your knife is shorter than the side of meat you're cutting, you'll have to attack it from both ends. You can adjust the thickness of the cut by wedging something flat under the knife handle (like another thin cutting board).
If you stuff the pork with pineapple, you could make a coconut curry sauce instead of gravy. It's great to have such flexibility, since there's usually something around the kitchen that needs to get used up.
I have discovered lately that it's only a Maritime thing to put mashed potato in the stuffing, along with the usual bread, butter,onions, celery. We use summer savory instead of sage as well. I guess it's all about what you grew up with, and I love stuffing, or dressing, better than anything else❤❤
That looks delicious!!! For anyone who is intimidated by tying the meat, use toothpicks. My husband's family makes Rouladen (German beef rolls) and switched from tying to toothpicks at some point, probably when the grandparents' arthritis made tying difficult. It works well.
I love that you talked about this. Here in Newfoundland loblaws keeps selling lots of ‘ungraded Mexican beef’ and people are losing their minds about it. Lol.
Could really use some of that in the US - the beef prices are insane now! I grew up in Canada and Superstore (loblaws) was my go-to grocery store. Sadly some of my favorites (PC stuff) they don't make anymore.
Looks delicious I have made stuffed pork loin for years and I put raisins and chopped apple in toasted bread onion stuffing seasoned with poultry seasoning salt pepper
Potato water to deglaze. Just like my grandmother who survived the depression. I still do the same. I actually think the cooked starch creates a nicer mouthfeel.
damn that looks great, can almost taste it from here. No stuffing in my family, we have dressing! Lots of stale bread, heaps of onions, celery, and other things. ( I need to get the recipe from Mom) Lots of chicken stock, maternal grandmother always said "keep it sloppy" into roaster divided down the middle with foil if a large plug in roaster due to the family disagreement over raisins and cook for I don't know how long, until the edges are crispy! I'm in the raisin camp myself. I'm like Glen it's a meal for me I forgot, chicken necks are cleaned and the meat mixed in
I can't eat onions, never have been able to, and I like to make stuffing I can eat. One of my sisters loses her mind when I put raisins in it and rants for the next two years that she wants "proper" stuffing. Funny thing is, a couple of my brothers can't eat onions any more, so their needs are accommodated, although without raisins. 🤔
We have a chain of stores here, recently purchased by Aldi, that on occasion brings in Mexican tenderloins. You can usually pick them up whole for between $7 to $9 per pound. They are actually pretty good, cheap filets. Love your pork roast, I bet it's really tasty.
I an so glad you measure onions by the size and celery by the spear. Nothing more annoying than recipes that say 1 cup of diced onions or 1/2 cup of sliced celery.
You could wrap it in bacon...that's my go to for the exterior when I stuff pork loin. Of course, wrap it in bacon BEFORE you tie it and try not to overlap the bacon too much unless you don't like crisp bacon. I like mine crisp so I try to keep it to one layer. The interior stuffing is infinitely changeable...stuffing like Glen's, aromatics with arugula and some kind of cheese (goat, feta, blue), fruits and aromatics. Your options are endless and, yes, it's always elegant.
So, in your conversation about Glen loving gravy, it reminded me of TV Chef Curtis Stone i don't think we're with him from Australia . I saw him being interviewed once where he said "Americans, think gravy, is a side dish." 😂 I relayed that message to my husband who said..."of course it is !! We both agreed to that. I also like go off on my own when cooking and this sounds delicious. 😛My dad's dad was a butcher, so we love our meats . I'm definitely gonna give this stuffed pork roast a try. I'm also a bit suspicious of people who don't like stuffing, what's up with that ? 😅🏖Kj in Tampa Bay 🤗
We have had a lot if pork loin reccently. I usually just make the stuffing on the side, but you showed that it wouldn't be so hard to butterfly and roll. Would look much different for a special meal. Usually ends up cutting into a roast and some chops.
That looks delicious! I was wondering- could you make the meat thinner by pounding it with a mallet, or would it have broken through? I'd like your advice before I try it myself.
GREAT idea! I love to cook, but I hate figuring out WHAT to cook. Here’s another great idea for whatever I have in stock … ( granted I might need to stock up on pork loin…LOL). Totally doable, though!
I luv pork loin so versatile cook any meat dish with this, with the price of roast these days I use pork loin as a small roast, make BBQ pulled pork on a bun with coleslaw; stuffed apple sage pork loin looks delicious
The basics are: Thyme, Sage, Marjoram, Rosemary, Black Pepper, And Nutmeg. But like most things there will be variation between brands or individual recipes.
There is a simple way to stop the filling from falling out from the ends. Just put the twine lengthwise first, around everything and tie a loose knot. Then proxied as shown. It tightens as you go, so in the end looks like a loaf of bread in shape and the filling remains inside.
A lot of pork loin is eaten in this house when its on sale. Buy bulk and cut what makes meals easy. Then fill the freezer with extras. Meat prices in the States is getting ridiculous, beef is outrageous.
Our local Kroger had their corn beef on sale this week for 3.99 a pound, hubby thought I was nuts I got 7 for the freezer. Prices of beef are supposed to keep going up with the fires in Texas apparently they couldn't get the cows out of the fields fast enough. I bought the cabbage to while it was marked down to .41 cents a pound it will go in the freezer after blanching. Now that this has been on sale you have to watch the manager's special mark downs, be sure to get their early in the morning to catch the price even lower.
i used to do this with flank steak when that used to be cheap. i bought corned beef here in usa cause it was on sale then I canned it , just tried it good for lots of things made a ruban sandwich. Would love to see what you would do with canned meat. We get pork chicken. And ground beef. American commodities
I love the idea of this "what's on sale at the grocery store" idea and making something fantastic like this. I wish there was a US channel that followed the same concept. Not sure if Canadian deals carry over the border.
Pineapple would be an interesting alternative. I’d be curious to see if the enzyme bromelain in fresh pineapple would break down the protein in the pork, making it more tender, or if cooking would break down the enzyme quickly enough to minimize or eliminate it’s effect. Hmmmm…..
The last time pork was $2 a kilo was in the 1980’s in NZ. And we have pork in NZ from everywhere in the world. This loin would usually be $16 per kg. Sigh. Looked amazing though.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Once again this year I'll be flying in the Give Hope Wings fundraiser! Our June 2024 flight will see us stop in communities in Eastern Canada to raise awareness for this worthy cause.
Last year (2023) we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
Glen, is there any chance to donate without filling the full form? This cause is something I would really, really love to help, but for reasons I won't get into here, I can't use my personal data openly online. Any other way to donate? If not, I'll find some way (either will donate through a friend or through my agent), but it would be great if I would be able to do it without bothering anyone else.
@@MaylarArt If you contact Hope Air directly and ask for Jon, they will arrange for na 'offline' donation. Thank you for considering a donation!
@@GlenAndFriendsCookingThank you so much for an answer, Glen. I already arranged something over a friend, but it's great to know there's a way to do it by myself as well.
I really like the "What was on sale at the grocery store" series. It's how I and a lot of people I know cook: go shopping with no real plan, buy whatever is inexpensive that day, and make the best of it. Thanks for the inspiration!
+
Same here. And if it's a "really good" sale, we buy a bunch & stick it in the deep freeze for future meals. Pork loin is frequently the super discounted meat at our grocery.
Its called being normal hehe
So, a little off topic, many of the videos I see on RUclips are posted by total narcissists, full of pointless, manufactured drama. The reason I love Glen’s videos is because there is none of that. Just down to earth, humble Glen sharing ideas and suggestions we can benefit from. And Julie’s timely and witty input is always on point! Keep it up Glen.
I totally agree.
No jarring music intro with the host mugging for the camera. Just a "welcome friends, welcome to the channel, today we're going to make..."
"It will be just fine".
You don’t need all that filler bullsh when you have enough knowledge and information that you want to share :)
I agree. They are both lovely people and make a wonderful couple.
My son wanted me to thank you for teaching me methods instead of recipes. Guess I finally learned how to cook well :)
This week, I went to the pet food store to get my dog some food. Like everything, it has gone up an insane amount. It was $125 for a 30lb bag - over $4 per pound. It would be cheaper to buy her those pork loin roasts and I know she would enjoy it more!
What I do once a year is go through the freezer and pull everything that’s freezer burnt. I pressure can it for the dogs. They don’t care and they love it. Or lots of times people advertise freezer burnt meat for free. All you need to do is can it with a little broth , no salt, and as cheap as you can get!
Geeze Glen ,all that food for the price of a lousy hamburger! Looks delicious. Gravy,always ,for the win🇨🇦
Pork roast is always good - I usually just put some spices on the outside - I go through the cupboard and spice it by smell - not necessarily the same spices every time. I really load up on the spices on the outside, and you get a nice crispy crust on the roast after. Butterflying it with stuffing inside would be even better!
You’re right with the spice outside .Ive used Montreal chicken spice and rubbed it in with oil.works well.
In my area (PA) you can hand that big roast to the guys behind the meat counter and they will gladly butterfly it for you at no cost. Saves my fingers!
Freeform cooking is my own preference too. But, I learned most of my cooking skills from my Dad who was a lifelong chef and restauranteur. The reality I think is that once you understand a lot of the basics, you can then be more confident at mixing things up. Is it perfect every time? LOL, no, but it’s at least decent and edible most of the time.
"I never make it the same way twice"
I, too, have a similar problem when cooking and baking. It's part of the fun of home cooking/baking/brewing.
You must have the greatest supermarket in North America by you! I'm American and can't get American pork nearly that cheap. And that Mexican beef had to come through (by land) or past (if by water or air) the US to get to you and I've never seen that in local supermarkets. Fantastic deals! Looks elegant and delicious too.
you got that big hunk of pork for $2.96 usd!!! that is amazing to start but oh my wow...the end result looks fabulous! and yes, apple in the stuffing...my mom never served pork without apple something. and glen's face when julie's suggestion of pineapple in the stuffing...priceless!
pork with apple sauce... yum!
Pineapple....🤢
I like to Glaze my Pork Roast with a Apricot and Mustard glaze using Apricot Preserves melted slightly in a pot. And adding about 2 heaping tablespoons of mustard, stirring together than glazing the pork roast about every Twenty minutes or so till the roast is done finishing with a last Glazing while the roast rest before serving.
That sounds delicious! 😋 😍
I glaze pork tenderloins with Dijon and apricot jam with rosemary and thyme. It is fantastic.
Thanks for this! I’m currently mostly a “needs a recipe” cook, so I appreciate suggestions like this. I can’t eat apricots or peaches (allergy), but I wonder if an apple jam (apple butter?) might work instead?
What about a (not too sweet) cherry preserve? Do cherries & pork go together? (My late husband was the one who could hear several flavors mentioned & be able to determine if they go together. Unless I remember actually eating a combination, I usually can’t.)
Thanks!
Wonderful. Shared it with my two boys for when they want to impress. They're a few years out of college and this looks like a great recipe to have in your back pocket.
That’s a handsome meal.
Oh yeah - the stuffing made with pineapple would be great! Canadian pizza, definitely!
Kind of off topic, but it sounds like what Canadians call Canadian pizza is the same as what Americans call Hawaiian.
@@LadyElaineLovegood we invented it
@@LadyElaineLovegoodHere in Canada, we call a pizza with pepperoni, bacon and mushrooms a Canadian. And Hawaiian, invented by a Canadian to confuse matters, is the typical ham and pineapple. My fav when I was a kid.
I enjoy your "Whats in the fridge" and "Whats on sale" seirs the best , like alot of viewers as thatbis basically how I cook.
I didn't think we were the type of crowd that needed to see the finished product at the beginning of a video. I make it to the end of each video just fine 🙂
I have great 'retention' as the RUclipsrs say - about 60% of my viewers make it all the way to the end of the video. But it would be great if I could grab some new viewers and maybe get 30% - 50% more views on each video; so I thought I'd play around and see what happens.
@@GlenAndFriendsCooking I understand and thought it might have been for something like that. I love your content and will do my part. Like the wonderful food and stories you present, your channel is akin to a visit with old friends and is a win in my book. Who wouldn't want to wait until the end for Julie's reaction anyway? 🙂Thank you for all you do.
@@GlenAndFriendsCookingI share your videos on Facebook and send them to family and friends. I really enjoy your work and have made several things from your videos. I look forward to your new episodes every week.
I agree, but it started me off salivating for roast pork
@@GlenAndFriendsCookingI understand your reasoning and it certainly won’t cause me to not watch, but I felt like I was reading the last page of a good novel first - I always enjoy the “surprise” at the end.
P.S. In case anyone thinks this is criticism, it certainly is not. I love your channel for its content, your excellent production, the final plating, Jules’ perfectly timed entrance, and the excitement of whether we are going to be treated to your “happy” dance. You two seem like a really nice couple and I am so glad I found your channel.
Glen I absolutely love your videos! You give me so many ideas for meals, thank you. And I love to see Julie's face when she tastes the fruits of your labors.
Love these 'what's on sale at the supermarket' episodes.. They speak to something deep inside me...
Glen, this looks so delicious, that I went to No Frills and bought everything to make it! I have it stuffed and ready to go for Sunday dinner tomorrow!
All I can hear is YUMMM.
I love it when you intone "it will be fine ... it will be fine" as you freewheel your way through a recipe. And it always IS fine. And that helps me to be more confident. Actually, I just realized that I have always said to myself "it will be fine" when I come across a puzzle to be solved as I cook. And almost always, it is fine. I don't get your levels of success always, but I generally end up with something my family will eat because I know what flavours they like and I work within that range. And yes, it will be fine.
At 9:38 you said something I didn’t think anyone else ever said!!!!! A stuffing sandwich! Yum
Pork loin is the way to go, fairly low prices for 2 pork roasts in one package. Being a senior citizen I have to shop for one. I purchase on pack, remove one roast and freeze the other for another dish. I love this recipe. I add apple butter to my roast along with basic veggies. Really like stuffed pork roast. Thank you for sharing this with us.
It's Hope Air time again! Let's see if we can go even bigger this year everybody!
I truly enjoy all of your videos
Definitely a Canadian Pizza Pork Roll up!!
Pork Loin is a delicious cut, and one of the best buys in American supermarkets! Just don’t overcook it! In our area we purchase a whole loin cryopacked for $1.59 per lb; That’s two roasts, with some leftover for chops or for sausage (food processor)…
I get so fired up when i find a wicked sale item.
My wife, little less impressed of my enthusiasm, but we eat like kings!
That roast looked wonderful! I live in the Palm Springs area of California and I can’t get a pork roast for anywhere near that price. I love your channel and the food always looks great. Thank you.
That looks amazing from end to end. Please don't cut off the end that's the best part.
Great recipe and series.
My mouth was watering haha. Pineapple cooks very nicely and has an apple pie type flavor to it which would probably really go nicely with pork
I wish we had stuff like that on sale at my market and we live in Alberta! It’ll have to be the hot dog chowder again 😂 The kids love that chowder and can make it on their own, with the ingredients changing (shopping the fridge) 😊 I’ll show them how to make the stuffing, so they can add that to their repertoire.
I have made stuffing this way for about 50 years. I always use bacon. I toast the bread before I cut it into cubes. Adds a more deeper flavour. Cheers!
I also make extra beurre manie for thickening sauces and freeze the remainder. I put it in a zip-lock bag,, take the air out, seal it and flatten it. Then, while it is still soft in the bag, I score it into squares with something dull like a counter scraper. After it has frozen, it will then easily break into useable squares that thaw quickly and I can choose the amount I need without having to cut it off a frozen stick.
My grandmother used to do this roll up thing with racks of spare ribs. I miss that dish. And I agree with you Glen, pork should be the slightly pink on the inside
I love stuffing too!
Me too! I had to give up eating my mom's stuffing when I developed an allergy to onions. 😢
Hey Glen! I’ve enjoyed watching your videos! After watching the stuffed pork loin I had to make it! I’ve never made a pork loin roast before! Stuffing came out great but when I attempted the butterfly maneuver I had a “come to Aristotle” moment when I cut through the roast! But then I heard your calm voice in my head saying don’t worry, everything is gonna be OK! Came out fantastic! Thanks for your great recipes!
Best!
Jorden
OHH, that pork looked wonderful! My Thanksgiving turkey stuffing always has saute`d mushrooms, onions and sausage, preferably maple sausage. Sometimes apple, too. Works perfectly in pork, as well. Now I want to try this!
“Free-forming” is how often cook. I get great ideas from you . TY!
There are my favorite video's. I can relate to whats in my store on sale. I just bought a pork tenderloin roast and I will be making this recipe very soon. Thank you so much for showing such an easy yet, nice meal.
Looks fabulous as usual. Thank you.
Looks wonderful. Many thanks for your butterflying and tying lessons.
Your stuffing recipe is exactly the one, my grandmother, my great aunt Anna, my mother, and I have all made. It is the family stuffing recipe, except none of us have ever put bacon in the mix. When stuffing chicken or turkey, we use the neck, giblet, heart, and make a broth which we drizzle over the bread. On occasion I have added Calvados which is a French apple brandy.
Great video, thanks for your efforts to educate about not needing to over cook everything pork related!
Splendid roast pork! I don't butterfly these cuts any better than you did. I have been known to pound out any high areas.
Looks fabulous! Would eat your cooking in a New York minute, Glen! Thanks, Chef.
Thanks! Love your channel.
Man, that looks so good.
Stuffed pork is a fave of mine.
A butterflying trick I was once shown is to lay your knife flat on your cutting board so the blade is parallel to the surface and slide it back and forth without lifting it. If your knife is shorter than the side of meat you're cutting, you'll have to attack it from both ends. You can adjust the thickness of the cut by wedging something flat under the knife handle (like another thin cutting board).
If you stuff the pork with pineapple, you could make a coconut curry sauce instead of gravy. It's great to have such flexibility, since there's usually something around the kitchen that needs to get used up.
I have discovered lately that it's only a Maritime thing to put mashed potato in the stuffing, along with the usual bread, butter,onions, celery. We use summer savory instead of sage as well. I guess it's all about what you grew up with, and I love stuffing, or dressing, better than anything else❤❤
That looks delicious!!! For anyone who is intimidated by tying the meat, use toothpicks. My husband's family makes Rouladen (German beef rolls) and switched from tying to toothpicks at some point, probably when the grandparents' arthritis made tying difficult. It works well.
Glen, this looks absolutely amazing! 🤩Wow.
Nicely done
Looks yummy! If you want Canadian, bacon, apple, pineapple and maple syrup!
My sister in law makes a pineapple stuffing! It’s a sweet stuffing, so it is more like a dessert but still absolutely delicious!
look good MM
These cheaper cuts are usually my favorites.
I do this method but I always add a bit of red wine when making the gravy or just….almost the best part of the meal . Love your videos. Thanks.
I love that you talked about this. Here in Newfoundland loblaws keeps selling lots of ‘ungraded Mexican beef’ and people are losing their minds about it. Lol.
Could really use some of that in the US - the beef prices are insane now! I grew up in Canada and Superstore (loblaws) was my go-to grocery store. Sadly some of my favorites (PC stuff) they don't make anymore.
I'm on my way to the store so i can make this tonight
Looks delicious I have made stuffed pork loin for years and I put raisins and chopped apple in toasted bread onion stuffing seasoned with poultry seasoning salt pepper
You are too hard on yourself. I think you did an incredible job, and the finished product was beautiful. Very inspiring.
I like the different edit and lighting in this video, those might be a nice change to entice new viewers.
That looks succulent
Pineapple bacon stuffing is amazing. Would be great in the pork.
Phenomenal price, Glen
It seems like a good price to me, too.But of course I have no idea what a kilo is in real measurements or a Canadian dollar is in real dollars. 🙂
@@WastrelWayinteresting you phrase it that way. Easy enough to look up the conversions. For the record, a good chunk of the world uses metric.
$2.95 USD for 4.4 lbs of pork
= 67 US cents per pound
Potato water to deglaze. Just like my grandmother who survived the depression. I still do the same. I actually think the cooked starch creates a nicer mouthfeel.
Great video 😊
Good show as always thank you kindly. Thank you for the calories lol .
Beautiful
Yum! ❤
Looks fantastic.
damn that looks great, can almost taste it from here. No stuffing in my family, we have dressing!
Lots of stale bread, heaps of onions, celery, and other things. ( I need to get the recipe from Mom) Lots of chicken stock, maternal grandmother always said "keep it sloppy" into roaster divided down the middle with foil if a large plug in roaster due to the family disagreement over raisins and cook for I don't know how long, until the edges are crispy! I'm in the raisin camp myself. I'm like Glen it's a meal for me I forgot, chicken necks are cleaned and the meat mixed in
I can't eat onions, never have been able to, and I like to make stuffing I can eat. One of my sisters loses her mind when I put raisins in it and rants for the next two years that she wants "proper" stuffing. Funny thing is, a couple of my brothers can't eat onions any more, so their needs are accommodated, although without raisins. 🤔
We have a chain of stores here, recently purchased by Aldi, that on occasion brings in Mexican tenderloins. You can usually pick them up whole for between $7 to $9 per pound. They are actually pretty good, cheap filets. Love your pork roast, I bet it's really tasty.
Where is here? And what is the name of such places? Thanks
Florida and the SE US, I was talking about Winn Dixie.@@philh77
I an so glad you measure onions by the size and celery by the spear. Nothing more annoying than recipes that say 1 cup of diced onions or 1/2 cup of sliced celery.
You could wrap it in bacon...that's my go to for the exterior when I stuff pork loin. Of course, wrap it in bacon BEFORE you tie it and try not to overlap the bacon too much unless you don't like crisp bacon. I like mine crisp so I try to keep it to one layer. The interior stuffing is infinitely changeable...stuffing like Glen's, aromatics with arugula and some kind of cheese (goat, feta, blue), fruits and aromatics. Your options are endless and, yes, it's always elegant.
So, in your conversation about Glen loving gravy, it reminded me of TV Chef Curtis Stone i don't think we're with him from Australia . I saw him being interviewed once where he said "Americans, think gravy, is a side dish." 😂 I relayed that message to my husband who said..."of course it is !! We both agreed to that. I also like go off on my own when cooking and this sounds delicious. 😛My dad's dad was a butcher, so we love our meats . I'm definitely gonna give this stuffed pork roast a try. I'm also a bit suspicious of people who don't like stuffing, what's up with that ? 😅🏖Kj in Tampa Bay 🤗
We have had a lot if pork loin reccently. I usually just make the stuffing on the side, but you showed that it wouldn't be so hard to butterfly and roll. Would look much different for a special meal. Usually ends up cutting into a roast and some chops.
That looks delicious! I was wondering- could you make the meat thinner by pounding it with a mallet, or would it have broken through? I'd like your advice before I try it myself.
You can definitely flatten it more with a mallet.
GREAT idea! I love to cook, but I hate figuring out WHAT to cook. Here’s another great idea for whatever I have in stock … ( granted I might need to stock up on pork loin…LOL). Totally doable, though!
YUM !
I luv pork loin so versatile cook any meat dish with this, with the price of roast these days I use pork loin as a small roast, make BBQ pulled pork on a bun with coleslaw; stuffed apple sage pork loin looks delicious
Chicken thighs are what's on sale for me. $1.49/lb for bone in, skin on. I'll be making one of your braised recipes with them.
My stuffing/dressing is rice cooked in chicken broth with sauteed onion, garlic, mushrooms and apples with some poultry seasoning.
Can you explain what is in poultry seasoning for us foreigners?
The basics are: Thyme, Sage, Marjoram, Rosemary, Black Pepper, And Nutmeg. But like most things there will be variation between brands or individual recipes.
As an American, I demand pork loin for $2 CAD/kg!
Classic stuffing for this in Germany would be only mustard and onions.
Now, I would have to add dried cranberries to your stuffing! Other than that, sounds great!
There is a simple way to stop the filling from falling out from the ends. Just put the twine lengthwise first, around everything and tie a loose knot. Then proxied as shown. It tightens as you go, so in the end looks like a loaf of bread in shape and the filling remains inside.
Share your thoughts on brining pork?
A lot of pork loin is eaten in this house when its on sale. Buy bulk and cut what makes meals easy. Then fill the freezer with extras. Meat prices in the States is getting ridiculous, beef is outrageous.
Our local Kroger had their corn beef on sale this week for 3.99 a pound, hubby thought I was nuts I got 7 for the freezer. Prices of beef are supposed to keep going up with the fires in Texas apparently they couldn't get the cows out of the fields fast enough. I bought the cabbage to while it was marked down to .41 cents a pound it will go in the freezer after blanching. Now that this has been on sale you have to watch the manager's special mark downs, be sure to get their early in the morning to catch the price even lower.
i used to do this with flank steak when that used to be cheap. i bought corned beef here in usa cause it was on sale then I canned it , just tried it good for lots of things made a ruban sandwich. Would love to see what you would do with canned meat. We get pork chicken. And ground beef. American commodities
Ruban sandwich...is that like a cross between a Cuban and a Rueben? Just wondering.
👍🏻👍🏻👍🏻
I love the idea of this "what's on sale at the grocery store" idea and making something fantastic like this. I wish there was a US channel that followed the same concept. Not sure if Canadian deals carry over the border.
Pineapple would be an interesting alternative. I’d be curious to see if the enzyme bromelain in fresh pineapple would break down the protein in the pork, making it more tender, or if cooking would break down the enzyme quickly enough to minimize or eliminate it’s effect. Hmmmm…..
Gravy would have been even tastier had you added carrots, celery, onions and garlic to the pan while roasting. 😉
The last time pork was $2 a kilo was in the 1980’s in NZ. And we have pork in NZ from everywhere in the world. This loin would usually be $16 per kg. Sigh. Looked amazing though.