OMG so doing this for dinnerr, hubby happened to bring home bacon yesterday and we have pork tenderloin . If you trust your top Canadian Chef uou can't go wrong. I liike to read comments and I to will put it on a rack. You've been quiet over the last few years loved on our food network thank goodness for You Tube. Hope you and the family are well.
I'm late to your table here 🙂. Over time I have tried to invent countless marinades and they never quite hit the spot. I have adopted yours here and they have really worked. Prime example of "less is more" I love the Spaghetti hack !! So simple (when you know how). Greetings from London, England
Just discovered this channel. I’m just an home cook and corporate marketing pro, but during lockdown have started working in a rural farm shop with a french-trained pro chef. Learned so much from him and now really appreciate people like you on UA-cam. How the heck you don’t have hundreds of thousands of subscribers is beyond me... thanks so much...
I made this last night, but I seared the bottom of the meat after I wrapped it in bacon and cooked it on a cooling rack over a tray. I wanted to avoid soggy bacon on the bottom and those two steps really made a difference.
I just made this for our dinner tonight. Everyone loved it. I used a tsp each of dried basil, oregano and thyme along with Dijon mustard and brown sugar the best tenderloin I ever made.
OMG! My family gobbled this up like piggies with their faces in a trough. I used my spice rub (cinnamon, dash nutmeg, dash ginger, garlic, white pepper, dash chipotle pepper) Grey Poupon mustard has white wine in it. Apricot puree. Smoked bacon. Followed same directions for assembly and cooking. During cooking, I needed something to balance out the flavors. In a sauce pan, I put two cups pure apple cider, 1/2 balsamic vinegar (apple cider vinegar also works). I reduced the cider and vinegar to a thick sauce. After pork was cooked. I let it rest in the pan for 15 minutes so all the juices settled. I transferred the pork into the pan with cider and vinegar. Reduced the pan juices; added sprig of rosemary and butter -- let it sit to make gravy thick, then folded fresh apple sauce in the pan with juices. I carved pork slices, but everything in one pan... OMG! We were in pork heaven. The smoked bacon combined with the sweet of the fruit and acid from the vinegar was a hit.
Okay. My tenderloin is spiced and wrapped, waiting for the oven to heat. I chose cinnamon, & honey for the marinade. Can’t wait to taste it!! Thank you for also posting the written recipe below.
We get these in the commodity food boxes. I've tried sealing them in bacon...ok the first time served, but dry as sand after that. Ours are about 4lbs, usually, and about 6'' in diameter. I asked the local butcher how to prepare. He said, "Good luck"!
Sugar is sugar. I bought pork tenderloin from the market it was marinaded in applewood seasoning. I had to rinse of that mass,trim the silver unjust-able skin,followed your recipe ,shoot I had no bacon. Still was ok Thanks
OMG so doing this for dinnerr, hubby happened to bring home bacon yesterday and we have pork tenderloin . If you trust your top Canadian Chef uou can't go wrong. I liike to read comments and I to will put it on a rack. You've been quiet over the last few years loved on our food network thank goodness for You Tube. Hope you and the family are well.
I'm late to your table here 🙂. Over time I have tried to invent countless marinades and they never quite hit the spot. I have adopted yours here and they have really worked. Prime example of "less is more"
I love the Spaghetti hack !! So simple (when you know how).
Greetings from London, England
One of the best inspiring chef on youtube, easy to understand and generously giving the cooking tips
Just discovered this channel. I’m just an home cook and corporate marketing pro, but during lockdown have started working in a rural farm shop with a french-trained pro chef. Learned so much from him and now really appreciate people like you on UA-cam. How the heck you don’t have hundreds of thousands of subscribers is beyond me... thanks so much...
I made this last night, but I seared the bottom of the meat after I wrapped it in bacon and cooked it on a cooling rack over a tray. I wanted to avoid soggy bacon on the bottom and those two steps really made a difference.
Excellent way to cook pork tenderloin. I’m doing this for the third time. Everyone loves it!
I just made this for our dinner tonight. Everyone loved it. I used a tsp each of dried basil, oregano and thyme along with Dijon mustard and brown sugar the best tenderloin I ever made.
I have your cook book with this recipe in it. I make it all the time and it is a family favorite!
Really simple and super tasty. Definitely gonna keep that one!
Really simple and super tasty and this is my 3rd time making. Highly recommended ❤
Thank you for the recipe, I am cooking pork tenderloin now. Hope it will be delishious.
Just starting ,looks amazing.
Spaghet as a toothpick! OMG. Man has been on earth for a few hundred thousand years and this is the first I heard of this. Pure genius
I love the spaghetti hack 👍🏼 great video
Wow, great idea! I'm definitely gonna give this a try soon.
How was it?
OMG! My family gobbled this up like piggies with their faces in a trough. I used my spice rub (cinnamon, dash nutmeg, dash ginger, garlic, white pepper, dash chipotle pepper) Grey Poupon mustard has white wine in it. Apricot puree. Smoked bacon. Followed same directions for assembly and cooking. During cooking, I needed something to balance out the flavors. In a sauce pan, I put two cups pure apple cider, 1/2 balsamic vinegar (apple cider vinegar also works). I reduced the cider and vinegar to a thick sauce. After pork was cooked. I let it rest in the pan for 15 minutes so all the juices settled. I transferred the pork into the pan with cider and vinegar. Reduced the pan juices; added sprig of rosemary and butter -- let it sit to make gravy thick, then folded fresh apple sauce in the pan with juices. I carved pork slices, but everything in one pan... OMG! We were in pork heaven. The smoked bacon combined with the sweet of the fruit and acid from the vinegar was a hit.
That looks so delicious ❤
Great video really well explained! I am going to try this tomorrow :-) Greetings from Bavaria
Good job......
Can you use rosemary in that marinade
LUV THIS
Trying it tonight 11-19-18... We'll let y'all know .. Thanks
Okay. My tenderloin is spiced and wrapped, waiting for the oven to heat. I chose cinnamon, & honey for the marinade. Can’t wait to taste it!! Thank you for also posting the written recipe below.
Turned out great. In fact I’m using your recipe again today with two tenderloins. What would I do without UA-cam, probably starve. LOL
We get these in the commodity food boxes. I've tried sealing them in bacon...ok the first time served, but dry as sand after that. Ours are about 4lbs, usually, and about 6'' in diameter. I asked the local butcher how to prepare. He said, "Good luck"!
It is a struggle. Try brining the pork. Tons of options here on You Tube. America's Test Kitchen does this quite a bit.
Good Job
Could I make this in an Air Fryer?
I dig this
Sugar is sugar. I bought pork tenderloin from the market it was marinaded in applewood seasoning. I had to rinse of that mass,trim the silver unjust-able skin,followed your recipe ,shoot I had no bacon. Still was ok
Thanks
You forgot one important detail if you want the bacon to crisp up, put it on a rack
260 Grad Celcius? Isnt it completly black after 20 mins? :O
How I’m tryna have my kitchen look like 😫😪
Making this again, with honey, thyme, and mustard. Unfortunately, it does smoke up my kitchen.
Did you forget to salt & pepper the meat?
Jeff Bridges went cooking instead of acting ...............
Who is this chef..pls .?
Man dude, you sound a little like... The Dude (Jeff Bridges in the Big Lebowski).
He says that it turns black because commercial marinades contain sugar and then he goes and adds.... brown sugar
I thought Ted Bundy was dead.
Walloper