You Should Know: How To Cook the BEST Pork Loin You'll Ever Have!
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- Опубліковано 30 чер 2015
- Episode 01 of our YSK (You Should Know) series, where we teach you simple cooking recipes/methods/tips that everybody should know.
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Came across your video. I followed your method to a “T”, except I put slices of garlic inside holes I made in the meat. Was skeptical at 4:53 first because my loin was only 15 minutes cooking time. But when
I did your method! I was astounded never had a more juicy piece of meat I ever cooked!. And I’m in my 50’s. Thank you so much for this. I’m definitely following all your videos. Keep up the great work
I just cooked a 5.5 pork loin yesterday for Christmas dinner. AMAZING came out perfect using your cooking method! All the years of cooking and grilling this method is dead on . Thank you for this video , you guys really know what your doing ! You should have heard all the compliments and i had to tell all the family members about your youtube channel! Thanks again!!
I gotta tell ya...that came out so perfectly! You taught an old lady something.
Oh good lord
@@salperea3523 😂
Thank you guys for this video, I made it almost exactly as you said, except I changed the seasonings to what I prefer, which were season, salt, black pepper, cinnamon, nutmeg parsley, thyme, Rosemary,sage, accent, garlic and onion. powder. I also cooked it fat side up so the juices can run down and continue to further moisten the meat. All I can say is this is my second time making it exactly like that using your cooking style and now my family has asked me to put it on our Sunday after church menu. I had company over the previous Sunday when I made it and it was a hit. Today, I will serve it with macaroni and cheese,collard Greens, and candy yams. Thank you....who ever knew that too young men could teach this seasoned southern cook, some new tricks.
I totally want to use your seasoning when I try it! Thank you!
I’m loving your seasonings. It sounds delicious! Actually I want the whole meal. 😂
Yes, indeed these young men really nailed it! I'm thinking about trying the same method with a beef roast. Years ago my husband and I started going to a restaurant that he went to for a great prime rib roast for lunch. He said it was so good he wanted to take me there for dinner for their prime rib. It was very crowded and I asked the waiter how they were able to crank out so many prime rib dinners so fast. He said they cooked them partially in the morning at a high heat and then warmed or good them to the customers desired fineness later. I'll be forever grateful.
I have been using this method for a couple years after watching this video. If I forget the math or temp I just look it up and rewatch. It really is perfect every time! Ty💖✌💖
Boys I have to tell you I’m making your Pork Loin for the 30th time. Today is my Sister Susie’s 69th birthday and she loves your Pork Loin, as does my entire family. Thank you so much. Very little work and so many complaints. You boys are amazing!!!!
Yay… Your comment was all I needed to read!!!
I’m definitely trying mine this way tonight! 👍
Thanks guys !
20 minutes per pound. 400°F.
Olive oil, Garlic powder, Onion powder, Tumeric, Oregano, Salt, Pepper, Dash of apple cider vinegar and honey.
Cook uncovered.
Delicious.
Simple as that.
Ouija Ghosts 20 minutes per pound? So these guys would have had to pop that shit in for more than an hour following your instruction ?
Ty
Yeah Ouija Ghosts, my oven doesn't have a 500 degrees setting. 446 is the highest 230 celsius.
Sounds great!
Local Guide I like simple
Looks amazing guys!!
Wow that looks like it came out fantastic! I'm excited to give this a try. Thanks for sharing this simple recipe!
Did the exact same thing today and it was amazing! Thanks
I tried this tonight. Absolutely perfect. Thanks for posting this. 👍🏼
I made this pork loin for dinner tonight, it turns out perfect thank you so much for sharing 😊
ThankQ! I keep buying this but I'm never happy with how it comes out! Thanks for the step by step! Can't wait to give it a try! 👍🏼
Awesome job! I will be cooking this for my family tonight. Thank you!!
The most tender, moist and delicious pork loin I've ever had! You guys rock! Thank you!
tecababa i followed their instructions also, my pork loin turned out perfect also 🤗
I made this recipe just as you described and it was fantastic. Thank you!
Good job, fellas. I was a hero with your recipe last night. Way to go! Thanks
I always check the comments on recipes, and these were spot on! Thanks guys, this was amazing! You gave me a reason to buy this cut a lot more!
Me too so I can tell if people have made it and actually liked it!
Awesome thanks guys for keepin it simple
I loved this video. VERY SIMPLE🌟🌟I've never cooked this right before but with your timing method---I can't wait~
Beautiful cooking, looks delicious!
If I may offer 2 small hints...
A. No matter what you're cooking, always place the DULL (not shiny) side of foil touching whatever you're cooking.
B. For goodness sake, PLEASE sharpen that / those knives - the one in this video is very obviously dull. A truly sharp knife is a joy to work with, and is scientifically PROVEN to be safer than a dull one.
Thank you both for this video, and for all of your hard work!
Lol
Thanks guys I just got one. Looks delicious!
thanks for keeping it simple
So you guys aren't going to read this, but maybe a viewer will...
First of all, open the package in the sink and rinse off the juices.
Next, you should have seasoned the meat WHILE it was coming to room temp, not before going into the oven. Let those seasonings leach deeper into the meat as it comes to room temp.
Definitely good call on letting the loin come to room temp (you should ALWAYS allow meat to come to room temp before cooking). But you should ALWAYS cook your meat FAT SIDE UP! This way, as the fat renders off, it drips down into the meat and naturally bastes it.
Anyone who is questioning the speed in which this is cooked, isn't taking the residual heat (and time) into consideration. They cooked it for nearly an hour and 20 minutes TOTAL, plus a 10 minute rest outside of the oven. This is enough time to cook, as the 500 degree oven will render the outside like a nice, even sear. Searing the meat will help lock in the juices. Your pork loin only needs to hit 130-135 to be ready to eat. It will increase internal temp as it rests.
Other than these few things, i think you did a fine job here. Just a couple ways to help elevate it to the next level. The only other thing you could have done is to brine the loin overnight in a salt and sugar water bath... but not required.
Anyone complaining about being RAW, didn't follow the directions. Likely they didn't let it come to room temp, and probably opened the oven door while it was cooking, and brought the oven temp WAY down, too soon... I know this, because OTHER people are complaining that theirs was WAY over cooked, and dry... This was probably because you let the meat cook TOO LONG, and used a meat thermometer to pull at 150-165... Keep in mind, that the temp will increase by 10-15 degrees internally, as it rests on the counter. IF YOU CUT INTO IT IMMEDIATELY you will drain the meat of all its juices, that are hot, and moving wildly throughout the meat. Letting it rest allows the juices to stabilize and spread throughout the entire loin... DON'T CUT INTO IT right away.
NOW YOU SHOULD KNOW!!!!
a god of the loin has spoken
And when u going make some cooking video your spot on with it all not being a smart... Just would like to see what you come up with
Woah thank you! Dude if you made a cooking channel I’d watch, you seem to be quite knowledgeable!
Thank you so much! Making this tonight and your input was very helpful
Broyce Risker I concur, excellent advice!
I jut followed the instructions as they suggested and it came just perfect. Thumps up!!
Tried it OUTSTANDING ‼️ thanks for the recipe my family loved it and it impressed my mother-in-law and she’s hard to impress 😉
that was awesome !! thanks guys
Awesome video....thank you!!!❤❤❤
Delish!!! Best recipe for a pork loin I've found yet!
used this recipe for the second time. Great Results!
LOVE THIS RECIPE!!!
This is the BEST recipe I've ever used for pork loin! Thank you!
Excellent!! Quick, moist and tasty. Thank you.
You guys are awesome. Meat beats every other food it competes with.
Thanks - came out perfect!
I have always made a good pork loin but I love to see how other people do things. Ran across this video and thought... what are these kids gonna teach me about pork loin. But I watched and tried it and not for nothing but so perfectly cooked! Like this is in my saved vids and I reference it as my go to for pork loin. I do buy mine fresh no brine and marinate mine in olive oil fresh garlic and spices for the couple hours of standing time before cooking (sometimes in the fridge over night if there is time). The method though... and the calculation have not failed me yet. I used their method at least once a month. I am subscribed and a fan... Thanks guys!! Try it before you knock it... it works out again everytime... 💓✌💓😊💓
I followed to the letter, And it came just perfect. Great job guys!!
I tried this method. I used half of a pork loin-3.5 lbs. My smoke detector down the hall from my kitchen went off five minutes after putting the meat in the oven. After removing the meat from the oven the internal temperature was 163 F. I was hoping that it wasn’t too high making the meat drier than it should. There was a great aroma. I sliced the meat quite thin. It was a bit dry. So I added the juices to the slices and that made it very tasty. In hindsight I miscalculated the 500 F cooking time which should have been 19.25 minutes and I kept the oven on for 21 minutes. I also think my gas oven is 25 to 50 degrees F hotter than the dial set at 500 F. Next time I’m going to use my thermometer to set the temperature to 500 F and double check my cooking time. I did serve this meat to my neighbors who said they enjoyed it.
Thank you both very much. I like this method.
Looks positively fantastic!
Yummy, thank you, quick and simple recipe.
Greatly appreciated.
Tried this for my first roast ever and it came out awesome! Thanks for the vid!!
Followed your instructions and it turned out perfect.
I’m impressed! Great job.
Thank you so much for this video. It has helped me tremendously!!!
Will try this for recipe this Sunday, looking forward to trying this great sounding recipe, serving it to our family.
I agreed to make this at last minute soooo this video helped me out so much! Thank you!! 😁
Thank you so much! This helped a lot!
100% Recommend. I have made this recipe now several times (and am about to again right now). I serve it to large groups and events. I refer to this video over and over.
Genius - guys. GREAT job.
I will reply at some point with my gravy - which is red wine and mushroom gravy made from the drippings. It is mind blowing.
THANKS AGAIN GUYS!
Can you explain it to me please. How many minutes per pound and cooking temp. Thanx
@@jasonking9602 it's a simple method in measuring the time you should using to cook the meat, its important that you understand the method because it's used with cooking other meats as well. what you do is check the weight of the loin take that weight multiply it by 5.5 or 5 and half, 5.50... the number that you get is the number of minutes you should cook your meat. however, he said that you cook it at 500 degrees for that amount of time that you calculated and then turn the heat of the oven off, and without taking it out of the oven for 50 to 60 minutes in the hot-soon to be cool oven.
@@sumswaggaming Thank You I appreciate it......
Excellent video.... thank You!
This is my go to for pork loin. Thanks for the content guys
Ok, I'm cooking it right now. I can't wait to see the results!
This is great. Thank you! I'm going to go cook it right now.
I love cooking at this way thank you so much for your tips
This will be the 4th time I have made this recipe. It's perfect every time! Thanks for sharing!
How cute! Really awesome little joke you have going on there! You Totally got me, I had no idea you two were swapping out eachother 😅🤣
Turned out delicious!!
Thank you, guys. Well done
Oh my God I did exactly like you and it came out fabulous thank you so much for the recipe I have 2 pork loins in my freezer I had no idea how to make them.. simple thank you
I am trying it for the 5th time today. The pork loin turns out delicious every single time. No fuss, no mess, time-saving. Thank you so much! :-)
Seems like a lot of pork to eat in one day, but you do you.
@@Wannabanana17 Yes, lots! LOL! I separate them into portions and freeze them. :-)
did u get it out of the fridge for the full 2 hours before hand like they said in the video? just curious
I am going to try this, hope it comes out good!
Done this a few times now, pretty good method!
Looks good so going to try this!
Looks delicious! Good job
Great recipe. The best pork loin I have ever cooked and so simple. Thank you. 😀
Looks great !
This worked very well on my roast! Thanks!
That looks amazing
I do mine on the grill! Intense heat followed by indirect heat. About 35 minutes and let rest for 1 hour. It’s delicious and the juices just flow!
Looks yummy! I am making it for dinner tonight!
I was skeptical until I tried a similar process on a standing rib roast that came out perfect. Now, trying your recipe for the first time. To be continued.
Bros!!! I was a bit skeptical cooking a 2lb loin for like 10 minutes. When it was all said and done, it was so JUICY and TENDER! Thank You!
What temperature?
This really is good! Our recipe from now on 👊🏼
nice vid but cook it fat side up not down, the fat will melt and the moisture goes down into the meat.
Good call Mach51 I was thinking the same thing.
Exactly and it made me shockkkkk
correct
mach51 I thought everyone knew fat side up.
How can they teach others if they don't even know THAT
If you do it that way then the bottom of the pan will not crisp the fat and it will not be fully rendered, im mean seriously guys, how many times does Gordan Ramsey need to say this.
This is a great formula. I am so glad y'all did this video. I also do an eye of round the same way. The only difference is I do it 4 minutes a pound and let it sit in the oven for 2 and a half hours. Comes out great. Thanks again!
What temp did he say?? I swear I'm hearing 500!??
@@sarahornbaun9329 he did say 500 degrees
@@sarahornbaun9329my question as well. Good grief! So I have 2 tenderloins (both in same package, so I thought it was a whole loin). So only 2 pounds. So 2 × 5.5 =11 minutes.... Is that right? Then let it set and continue to cook in the off oven for an hour? 1 1/2 hour? I hope I can leave the meat thermometer in the roast, because I don't want to keep opening the oven door to check the temp.
Do you do any other meats or poultry this way?
Looks very good, learned the pork loin shorter time cook leave it in in the cooker longer time, so the loin self organized .Thanks.
Tried it and it came out perfect. I used the big ones you can get at Sam's for cheap. Keto heaven! Thanks so much.
great job
Great job! Thank you....
Hi guys,
Here is my complement to you.
Everybody says that I cook good, but you guys rock!
I made it and the result was just amazing!
Thank you! 😊
I have cooked Pork loin many ways. But this was so tender cooked just as stated and it was prefect!! Family loved it.. Thanks guys:D
Please anyone reading this listen to these kids!!!! Haha this was the best loin I’ve ever made. So juicy and I’ve made other rubs but same cooking method works every time! Thanks so much. So flavorful and soft and juicy
I’ll never cook a pork loin any way other than this ever again. Hands down the best way I’ve ever had pork loin. I hope they make a comeback for cooling tips 🤞
I always go to your video, simple, comes out great... Half for me and half for my 2 little dogs, thanks again-
Thank you thank you thank you so much out of all the pork loins I have ever made they never have been as juicy as this one I am definitely a subscriber of yours 4life..
Thank you!
This better come out good cuz I'm about to use this to cook mine thank you for the video and instructions
Very good recipe thank you all yummmmy 😋😋😋🥰
I know this is an old video, but I tried it today came out perfect. These guy’s are on hit. Thanks for the recipe! Much Love.
I didn't heat the cooking temp. What did you cook yours at?
we say on point..not on hit
good vid thanks
Well done. Thanks
Great job thanks
8 absolutely loved the result. I tried one just normally how I would cook it, and then I followed your video,and there is a DISTINCT DIFFERENCE. SOOO DELICIOUS
We made this again. Again it was loved and praised!
Ok. The best on here hands down. I am cooking it. Thanks
They the best on UA-cam? You cook fat side up, you only do fat side down when in a pan
Yayyy! So glad you guys are making videos again! Can you do a crepe recipe video? :D
I was shocked at how this method resulted in the most moist pork loin! It's such a simple and foolproof method. You can use any rub you like. Before adding the rub, I spread olive oil on the roast.
came out amazing!!! juicy, tender, and full of flavor, thanks guys!
Thanks guys
Excellent job.👍👍👍👍👍😊😊😊😊😊