Most Underrated Cut of Meat: Pork Tenderloin, Bacon Gnocchi Butter Sauce

Today, I made pork tenderloin and paired it with bacon gnocchi butter sauce! Pork tenderloin is such an underrated cut of meat. They are cheap, easy to cook and delicious when done right! I usually like to pair it with rich sauces like this bacon butter sauce, as it's a lean cut.
Gnocchi in the bacon butter sauce was another kick that played out very well in this dish :)
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[@BOOMGOTTEM]

Excellent 👌

[@queongchef]

전 유트브 사용하는 원인은 셰프님 같은 분 들 있어서 사용합니다.잘 배우고 갑니다!

[@DanielsGongBang]

너무감사합니다 ㅎㅎ 🙏

[@artquest101]

I grew up eating a lot of pork tenderloin and avoided it for years because I remembered it as dry and flavorless but done in the sous vide it's become one of my favorite cuts of meat. I can't wait to make this!

[@DanielsGongBang]

Yes I have to agree! Cooked to right temperature makes such a big difference for some cuts.. hope this dish turns out well! Thank you so much for watching 🙏

[@gfinder1]

Top recipe top quality, as always!!

[@DanielsGongBang]

Thank you very much always 🙏🙏🙏

[@laurenyip2515]

superior food video

[@DanielsGongBang]

Thank youuu :D

[@danielslack8389]

How long did you sous vide the pork for?

[@user-bm4hm2sq6k]

중간에 뇨끼 냉동상태그대로 소스에 넣어서 데우는건가요??

[@DanielsGongBang]

ㅎㅎ아니용 한번 끓여서 넣었습니당

[@pa9941]

Is adding fat into the sous vide a good idea?

[@DanielsGongBang]

It's a very controversial subject. Personally, I don't think it matters too much, you can do what you feel like haha. I know a lot of flavor compound is 'fat soluble', but much more flavor compounds are water soluble so if you care so much about flavors being washed off the fat, you really shouldn't cook anything in sous vide since the ingredient usually sits in liquid in the plastic bag 😂

[@user-ng9og1c49]

레시피가 궁금합니다.