Roasted Rolled Pork Loin with Lemon and Sage | Gordon Ramsay ctm magazine

This is the most tender part of the pig. Rich and sumptuous – if cooked right (slightly pink) it never disappoints.
From Gordon Ramsay’s The F Word

#GordonRamsay #Cooking

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  • Alfredo Mendoza on January 14, 2021


  • Alfredo Mendoza on January 14, 2021


  • Jordan Padilla on February 7, 2021

    How degree to cook it in

  • Richie Cook on February 18, 2021

    Why does so much fat pour out of it? Am I supposed to trim the fat before hand? It’s kinda disgusting appearing when it comes out of the oven with melted fat all around it and dripping off of it

  • James Foo on March 14, 2021

    Best cooking tips ever, simple to understand as it's just Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb. Verb.

  • supernova girl on March 21, 2021

    I used this pork recipe today for a roast dinner it was amazing

  • Melinda Rhodes on April 1, 2021

    Making it now. Thank you Gordon.

  • Nicole Formeck on May 13, 2021

    A “hot oven” is about 425°

  • Howard on June 16, 2021

    Came out absolutely perfect & Crispy Crackely is my favorite thing to say i know i said it the entire time i was constructing this thing of beauty. Whole family loved it! Thanks Chef!

  • DammDog on August 13, 2021

    Dislike 👎🏿 you didn’t even talk about the temperature

  • Giothedude on August 31, 2021

    if u want to maximize your crackling quality leave the pork loin uncovered in your fridge for a couple of hours so the skin dries

  • Brock G on September 16, 2021

    … Olive Oil

  • wawa Elias on October 1, 2021

    Anyone know the temp?

  • Ludwig Blomqvist on October 11, 2021

    Best recipies and just the worst cameraman ever

  • Walter Majeske on October 27, 2021

    Hot oven ??? 350, 400?

  • Walter Majeske on October 27, 2021


  • Andrei Neculau on November 10, 2021

    Hot oven? Can you be more specific?

  • Mici Boo on November 11, 2021

    Temperature Gordon. 45 mins. What temperature? Olive oil burns Gordon.

  • shady sapper on November 13, 2021

    How hot for a oven without fan assist (im waiting on my new one lol) he doesn't state thanks

  • oceandrew on December 21, 2021

    Please get a better videographer. Can't watch this. The camera motion and very short cuts is enough to induce nausea which is not a desired effect when you're trying to showcase food. Gordon is edgy/hyper enough without the video matching his style.

  • E C.L on December 23, 2021

    Needs to cook a bit more. You can see the red veins. No with pork! My opinion

  • SCREAMTHEGUY on December 26, 2021

    I tried this and I think I messed up somehow.
    I couldn't cut into the damn thing XD. And I think the pork loin I bought had too thin of a fat layer to provide any taste.
    Could someone explain?

  • Eiwa García Brito on December 31, 2021

    Pork, lemon, sage, parsley, salt, pepper,

  • Christine Chan on January 9, 2022

    I could not believe it! All my previous roasts looked/tasted like dry wood, until I tried Gordon's! (lol)

    Each slice is shiny moist and juicy. Melts smooth as butter in the mouth. The lemon herb stuffing is so refresh-ing-ly tasty. Like minted lamb, only this is parsley-n-sage lemon-ed pork. 💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖💖🍋🍋💖💖🍋🍋🍋🍷🍷⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷🍋🍋⭐️⭐️⭐️⭐️⭐️💖💖😀🥰😽🍷🍷💖

  • Will Conway Jr on January 10, 2022

    I have to wonder whether or not he has stock in Olive oil.

  • razzyjr12345 on January 15, 2022

    I wish we would get pork loin with the fat on to get the good cracklin like he has the otherwise that's looks so delicious need to send a copy to that vegan teacher 😆

  • Tyler W. on January 16, 2022

    I appreciate the "idea and method". You are left to create your own recipe.

  • Lola Hernandez on January 18, 2022

    GOTTA LOVE THE WAY HE SMACKS THAT MEAT ON THE COUNTER!! 😄😄😄 Always so passionate! 😎😎👍