How to Sear Stuffed Pork Loin

Video Transcript

"Now that our pork has been filleted, stuffed and tied we're going to sear the pork off. First we need our pan hot. So we will heat the pan. We want a hot pan. We will season the pork with a little bit of olive oil, salt and black pepper. By searing the pork, what you're doing, when you sear the pork you're pretty much closing the pores. You close the pores of the meat. So by doing that while the pork is in the oven cooking, the juices they try to escape but they can't get out of the outer edges because the pores are shut. So the juices go back and forth trying to get out and in doing that it breaks down the tissue and that's what makes your meat tender. So let's season this up. A little bit of salt. Not too much. A little bit of pepper. Rub it in and you just need a little bit of olive oil in the pan because your pork is already oiled. So, moving over here we have our olive oil in the pan. I recommend when doing this you use metal tongs. Okay our pan's hot. Move the pork over. Set it down like so. Now what I recommend is using metal tongs. We want high heat and we're going to sear it golden brown on all sides and on the ends as well. So we'll let this sear. While this is searing I'm going to get the roux going for the gravy. So we'll get a little bit of butter and flour in a pan. We'll add our butter. Get this cooking. Just a little bit. There wont be a lot of gravy, there wont be a lot of gravy from this. Just enough for several portions about 4 ounces or so. But that's all you need. Just a little bit of gravy to compliment the pork itself. So, heat the butter up. You can see it's taking on a brown. Nice golden brown on the bottom. And so you can tell when to flip it you don't want to mess with it too much. Wait for it to be golden brown around the edges and then turn it and continue to do so until the entire pork is seared off. Okay we can see that it's taking on a nice golden color on the bottom so we're going to flip it. Whenever you're turning the meat always turn it away from you just in case you have a build up of oil. If you turn it towards you and it splashes or it slips from the tongs you could get a really good grease burn. So whenever flipping anything in a pan or turning something, always turn it away from you so if it does splash you're safe. Now we have our butter heating up over here. I'm going to add a little bit of flour to it once it's completely melted and that will be your roux for pan gravy. Typically with pan gravy you'll just as the flour to the pan and the drippings. I make roux ahead of time just to speed up the process a little bit so once the pork is done and we're letting the meat rest we can have the gravy almost immediately. So with the pan gravy I'll show you two different ways to do it. You can do it with the roux or directly in the pan. Okay? Give this another turn. See how that's browning up nicely? Very good."