Tried this on a whim after clicking the first video I saw for "pork tenderloin" at 5:30pm. It came together effortlessly. We were shocked by the result. It's amazing how such basic ingredients created such an incredible depth of flavour. Made some candied carrots (Carrots Vichy) since we had the honey out, and mashed potatoes. What a combo!
Thank you very much for providing us with this excellent recipe. It is highly appropriate for this time of year and I will look forward to trying it out. I do share your enthusiasm for garlic, too!
So I made this recipe this evening, and it was indeed delicious. However, I didn’t realize I was out of honey until I was too far into the recipe, so had to substitute pomegranate molasses in the sauce. Still turned out perfect. I did use an internal meat thermometer to get it to the perfect 140°. Thank you for your perfect instructions 🥰
Lisa’s Beef Brisket was soooo good so I know her pork tenderloin will be amazing.looks delicious.I have company coming in this week and I’m sure we will all love this one too-i always let meats rest on the counter and it does make a difference.Thank you for sharing this and all your recipes with us.
You really can't overhype how good Pork Tenderloin is. In the past, I tried making it for my entire family, but it went so fast, not everyone had enough. Now I only make it when I'm hosting a few people at my house. Even then, I'm truly lucky if I have leftovers.
Did this for 4th of July for something new, and did NOT expect it to be this good!! Will definitely make this again. Thanks for such an awesome, easy, flavorful recipe!
Oh my gosh Lisa! This recipe was so delicious and the glaze was perfect! My husband has never been a fan of pork tenderloin,but this one won him over. Thank you for all the work you put in to give us amazing recipes! 💜
I just ordered your new cook book from Amazon. I have followed your for a couple years now and I absolutely love your recipes. I am so excited to get your book! I’m excited to make this tenderloin recipe too. Thanks Lisa. ❤
I haven't tried this one yet, but tonight I made the pork tenderloin from your recipe book, and it was fantastic! I had to make a couple of changes, I used onion instead of a shallot and fresh rosemary instead of thyme, because that's what I had on hand.
I recreated it yesterday. It tastes really wonderful and is a success right away. Aromatic and wonderfully juicy. As a side dish, I made Turkish "bulgur pilav" and steamed carrots.They are especially delicious with a little mortared fennel seeds and white pepper. For me, it is a nice Christmas dinner, that I can definitely recommend. 👍👍
Thank you so much now I can conquer pork loin 👏 all your recipes that Ive tried they keep asking for more (lentil soup) mega hit. Still #1 enjoy your day 🌷
This is perfect. Thank you. Tender loin has no flavor, but this recipe changes that. I made this for my wife, and she couldn't believe how good it was.
WOW! This was awesome. My wife and I decided to try your recipe. We have never made pork tenderloin before. I can't get over how good this tasted. we both ate way to many helping. Thanks for sharing this wonderful recipe.
Made this last night for the first time and I will definitely be adding it to the regular dinner rotation! Only thing I would change would be to omit the thyme. Just a personal preference, I love thyme on chicken and beef, just not on pork. But seriously, one of the best pork tenderloin I’ve ever had! Thanks for sharing.
Thank you! Made this for Christmas 🎄 with (my last Cooks Venture Kurobuta tenderloin) mashed potatoes and green beans! You are our go-to for gluten, dairy, egg, and refined sugar free anytime foods. Every recipe is a hit!!!
That looks so good, Lisa. Sauces raise the bar and make any meat dish more flavorful. Great recipe. I'm a bit surprised the sugar doesn't burn in a 375F oven. It seems to have darkened a bit, so perhaps it caramelized, but stopped short of burning. Wonderful!
So true on the sauces! And yes, the honey doesn't burn as it's not that much time in the oven. It actually gets a bit darker from being reduced on the stove. Enjoy!
I am a vegetarian and I have made almost all your vegetarian recipes. Thank you for the amazing easy and best recipes. Can I request you to teach me how to make cauliflower steak.
I actually have cauliflower steaks in my cookbook, but I also have these delicious cabbage steaks on my website here: downshiftology.com/recipes/cabbage-steaks/
Could I smoke the pork in indirect smoke instead with the sauce on it and then just with the rest of the sauce make it into the glaze on the stove without the oven part?
This looks so good I can almost taste it! As I have some in my freezer it will surely come to my table. I enjoy all your recipes that I have tried. Purchased your book and am making my way through it. Thank you for all the creative and tasty ideas you come up with. Happy Holidays!
You've helped create a nice appetite just in time for today dinner preparations. Have the ingredients so.... For whatever reason for about 6 weeks my gut for the first time other than illness started behaving poorly recently. Concerning at my age. But whatever it was seems to have passed, hopefully. Have had what I always called a cast iron stomach. Spicier hot foods were never problem. It may have all started when I met my match with the Carolina Reaper pepper. I'll never eat one again. Lol After decades we tend to fall into a rut your recipes are greatly appreciated for a nice change. Been a Rancher all my life. With my own operation starting over 50 years ago. So besides the typical cattle n chickens ( Eggs only) also been keeping Apiaries as well. But also have the pigs, stocked ponds, and rabbits for the other white meat. Also grow most all our own veggies. along with apple n cherry Orchard, grape and blueberry Vineyards. Fresh non modified organically grown food. Been that way since the beginning. 🤠🏞️🐂
Perfect timing! I hope you enjoy this delicious pork tenderloin. Also, that's amazing to hear about your ranch. It must be so nice to have fresh organic food right at your fingertips.
Looks delicious! Been trying several of your recipes and love them! Would love to buy your cookbook; I got the email that it was on sale. But I live in Canada and it seems to only be on sale on the American Amazon website not the Canadian one. Do you ever allow it to go on sale in Canada?
Never understood why people don't remove it. You have a lovely tender piece of pork with a chewy rubber band attached to it. Much more pleasant experience if it's removed.
@@Downshiftologyit's called the loin on the bone and is best compared to the rack of lamb with the cap of fat and skin that makes for amazing crackling when crisped up. Or she means to the center cut loin which is twice the size of tenderloin
Best brand of honey is the one nearest to you. Truly. Buy the most local honey you can find because it contains local pollen and that can help allergies. Of course once cooked, honey loses some of its amazing characteristics (like most food), so for this recipe it will not really matter as much. But just generally buy the honey from your neighbors. Or for a few hundred bucks you can buy a Langstroth hive and a package of bees, wait a bit and harvest your own honey. That will AlWaYs be the very best honey.
I think it would be fabulous. At our group's summer party, one of the gang often brings a sliced pork roast, and it goes over well with everyone. Cubed and toothpicked, it would also be a succulent treat for a cocktail party.
There will always be a link in the video description that goes to my website. When you arrive, you can scroll down to the recipe card and there should be a print button 😊
Something that you could do that I'm sure that would help a lot of people is if you tell us (in each recipe) how long it takes for your protein to come to room temperature. ... You'll say, but everyone's conditions are different. Yes, but most refrigerators are supposed to be kept within a certain range and you could say... It's took my protein took ____ to come to room temp, my kitchen is usually 75f or 20c or whatever. ... Just to give us an idea how far in advanced that we need to start the recipe before meal time. Jamie Oliver said the same thing about his turkey, but I'm sure a turkey takes a lot longer than 2 dry rubbed tenderloins. But I have no idea and I don't want my meat to stand too long and go bad. 💖🌞🌵😷
Treat this cut of pork as you would a prime cut of steak. At least 1/2 and hour out of the fridge. Prep your sides before you touch the meat here it's even less forgiving than the beef despite being cheaper.
This looks really seductively delicious! For me, the meat can be fried a touch more pink. But that's personal taste. The side dishes are suitable and adapted to "low carb", I think. For me, carbohydrates are no problem and therefore I will serve Turkish "Bulgur pilav" and steamed pepper ragout as a side dish. Nice recipe - clear LIKE! 👍
Lisa can you answer a question for me please... I recently bought a GE Monogram gas range because I wanted something high end that performs well and so far it has. It costs $6400 to install. Are you using the Whirlpool range that costs about $900? I wanted to know because you depend on it for your channel. And especially about the Staub skillet. What is the difference between searing the meat in that and a cheaper one like a $40 Oxo or Cuisinart? I haven't even bought anything as expensive as a Staub yet because it hasn't been necessary, everything sears nicely in any skillet on my new range! Thank you for your help. Anyone's comments are welcome.
Sadly, I can’t use the recipes in the book that include nightshades like paprika, tomatoes, eggplant, potatoes, etc. But I like the safe recipes in your book. I wish you could write a cookbook for those allergic to nightshades.
America's test kitchen did testing on the whole bringing your meat to room temp. They proved overall it made little to no difference. With that being said this recipe looked amazing.
This recipe is soooo good! I can't wait to hear what you guys think of it! xo - Lisa
I would love if you could put centigrade degrees in a text box when you mention Fahrenheit.
Love, love, love you’re food❣️
Just made it tonight for our guests. First time! Turned out perfect, not dry at all and super flavorful!! Everyone loved it! Thank you for the recipe
Tried this on a whim after clicking the first video I saw for "pork tenderloin" at 5:30pm. It came together effortlessly. We were shocked by the result. It's amazing how such basic ingredients created such an incredible depth of flavour. Made some candied carrots (Carrots Vichy) since we had the honey out, and mashed potatoes. What a combo!
Thank you very much for providing us with this excellent recipe. It is highly appropriate for this time of year and I will look forward to trying it out. I do share your enthusiasm for garlic, too!
This looks so good!
So I made this recipe this evening, and it was indeed delicious. However, I didn’t realize I was out of honey until I was too far into the recipe, so had to substitute pomegranate molasses in the sauce. Still turned out perfect. I did use an internal meat thermometer to get it to the perfect 140°. Thank you for your perfect instructions 🥰
Lisa’s Beef Brisket was soooo good so I know her pork tenderloin will be amazing.looks delicious.I have company coming in this week and I’m sure we will all love this one too-i always let meats rest on the counter and it does make a difference.Thank you for sharing this and all your recipes with us.
Thanks so much, Maria! Happy to hear you loved the brisket recipe as well!
You really can't overhype how good Pork Tenderloin is. In the past, I tried making it for my entire family, but it went so fast, not everyone had enough. Now I only make it when I'm hosting a few people at my house. Even then, I'm truly lucky if I have leftovers.
Honey and garlic?! It's sound fantastic!! I'll try it as soon as possible!! 🥰☺️
The flavor combination is sensational! Hope you love it 😊
I'm sure@@Downshiftology ☺
Did this for 4th of July for something new, and did NOT expect it to be this good!! Will definitely make this again. Thanks for such an awesome, easy, flavorful recipe!
Oh my gosh Lisa! This recipe was so delicious and the glaze was perfect! My husband has never been a fan of pork tenderloin,but this one won him over. Thank you for all the work you put in to give us amazing recipes! 💜
I just ordered your new cook book from Amazon. I have followed your for a couple years now and I absolutely love your recipes. I am so excited to get your book! I’m excited to make this tenderloin recipe too. Thanks Lisa. ❤
So excited for you to receive your new cookbook! Hope you love all the recipes in it and this pork tenderloin as well 😊
I haven't tried this one yet, but tonight I made the pork tenderloin from your recipe book, and it was fantastic! I had to make a couple of changes, I used onion instead of a shallot and fresh rosemary instead of thyme, because that's what I had on hand.
I recreated it yesterday. It tastes really wonderful and is a success right away. Aromatic and wonderfully juicy. As a side dish, I made Turkish "bulgur pilav" and steamed carrots.They are especially delicious with a little mortared fennel seeds and white pepper. For me, it is a nice Christmas dinner, that I can definitely recommend. 👍👍
Thank you so much now I can conquer pork loin 👏 all your recipes that Ive tried they keep asking for more (lentil soup) mega hit. Still #1 enjoy your day 🌷
It's so easy to make! I'm sure you'll love it. And I'm glad you love the lentil soup 😊
This is perfect. Thank you. Tender loin has no flavor, but this recipe changes that. I made this for my wife, and she couldn't believe how good it was.
Amazing! I'm glad she loved it.
WOW! This was awesome. My wife and I decided to try your recipe. We have never made pork tenderloin before. I can't get over how good this tasted. we both ate way to many helping. Thanks for sharing this wonderful recipe.
OMG!! This pork was AMAZING!! Thank you for making my meal be a home run❤️
I can’t wait to try this for the holidays. Thank you Lisa! I love all of your videos ❤
Hope everyone enjoys this pork tenderloin for the holidays!
We made this for dinner tonight and it was delicious. Thank you for sharing this wonderful recipe.
This is bomb with the sauteed spinach but I prefer a puree for the cauliflower. Just a personal preference
My mouth is watering! Clearly going on the recipe rotation.
Can't wait for you to try this!
Made this last night for the first time and I will definitely be adding it to the regular dinner rotation! Only thing I would change would be to omit the thyme. Just a personal preference, I love thyme on chicken and beef, just not on pork. But seriously, one of the best pork tenderloin I’ve ever had! Thanks for sharing.
Glad you enjoyed this pork tenderloin!
Thank you! Made this for Christmas 🎄 with (my last Cooks Venture Kurobuta tenderloin) mashed potatoes and green beans! You are our go-to for gluten, dairy, egg, and refined sugar free anytime foods. Every recipe is a hit!!!
That honey garlic glaze sounds great over baked chicken too!
Great idea! 😉
I cooked it 3 days ago and it was fantastic. Definitely going into my tried and wonderful recipe folder.
Another must make looks absolutely delicious 😊
Can't wait for you to try this! You're going to love it 😊
Made this for dinner tonight. Simple, quick, & delicious!
My pork tenderloin turned out perfectly! Fabulous recipe and super easy and quick. ❤
Glad you liked it!
Lisa you’re totally outdoing yourself with this! I CAN’T wait to make this! ❤
Absolutely perfect recipe for Christmastime! Thank you
Hope everyone in your family enjoys this recipe!
Great recipe, straightforward & so tasteful. Well done
That looks so good, Lisa. Sauces raise the bar and make any meat dish more flavorful. Great recipe. I'm a bit surprised the sugar doesn't burn in a 375F oven. It seems to have darkened a bit, so perhaps it caramelized, but stopped short of burning. Wonderful!
So true on the sauces! And yes, the honey doesn't burn as it's not that much time in the oven. It actually gets a bit darker from being reduced on the stove. Enjoy!
Thanks for the tip on bringing the meat to room temperature, this looks delicious, easy but elegant for company.
I made this it is by far the best !
Loving your recipes, thank you!
I can’t wait to make this! Looks delicious!
You're going to love it!!
This looks amazing, can’t wait to try it
Hope you enjoy!
I’m so ready to try this recipe, thank you for sharing 🙏🍷
Can’t wait to try this one…I love tenderloins and the sauce intrigues me. This just sounds and looks amazing!
Excited for you to try this!! 😊
Definitely trying this recipe!
Hope you like it!
Thanks again for sharing ❤❤❤❤happy holidays.
Happy holidays!
Love it! Something to try to make over the holidays
Hope you enjoy it!
What meat thermometer were you using? I have yet to find one that works and is accurate. TY
I am a vegetarian and I have made almost all your vegetarian recipes. Thank you for the amazing easy and best recipes. Can I request you to teach me how to make cauliflower steak.
I actually have cauliflower steaks in my cookbook, but I also have these delicious cabbage steaks on my website here: downshiftology.com/recipes/cabbage-steaks/
Could I smoke the pork in indirect smoke instead with the sauce on it and then just with the rest of the sauce make it into the glaze on the stove without the oven part?
I've often heard to bring the meat to room temperature but this is the first time I've heard why. Thank you.
Mmmm looks absolutely delicious!😋👌
This looks so good I can almost taste it! As I have some in my freezer it will surely come to my table. I enjoy all your recipes that I have tried. Purchased your book and am making my way through it. Thank you for all the creative and tasty ideas you come up with. Happy Holidays!
I can't wait for you to try this pork tenderloin! 😊 Also, I'm glad you love your new book as well.
Great recipe, thank you!
Looks delicious and simple. I like the teriyaki flavor
This is going to be our family’s Christmas dinner!
Oh yay! Hope everyone loves this recipe 😊
You've helped create a nice appetite just in time for today dinner preparations.
Have the ingredients so....
For whatever reason for about 6 weeks my gut for the first time other than illness started behaving poorly recently. Concerning at my age. But whatever it was seems to have passed, hopefully. Have had what I always called a cast iron stomach. Spicier hot foods were never problem.
It may have all started when I met my match with the Carolina Reaper pepper. I'll never eat one again. Lol
After decades we tend to fall into a rut your recipes are greatly appreciated for a nice change.
Been a Rancher all my life. With my own operation starting over 50 years ago. So besides the typical cattle n chickens ( Eggs only) also been keeping Apiaries as well. But also have the pigs, stocked ponds, and rabbits for the other white meat.
Also grow most all our own veggies. along with apple n cherry Orchard, grape and blueberry Vineyards. Fresh non modified organically grown food. Been that way since the beginning.
🤠🏞️🐂
Perfect timing! I hope you enjoy this delicious pork tenderloin. Also, that's amazing to hear about your ranch. It must be so nice to have fresh organic food right at your fingertips.
Very tasty recipe! Yummy!
Buenos días hermosa eso se ve delicioso 😋 lo prepararé bendiciones ❤
Wow 😲 looks so delicious 😋
Thx fr sharing!
You always look beautiful Lisa.
Aw, thanks so much! xo
Gonna try this soon. Pork, unlike other meat, is reasonably priced these days.
Can I do this to turkey tenderloin? ...love your channel😊
What kind of stainless steel pans do you recommend? I was trying to find where you have talked about it but I can’t seem to find it
Looks delicious! Been trying several of your recipes and love them! Would love to buy your cookbook; I got the email that it was on sale. But I live in Canada and it seems to only be on sale on the American Amazon website not the Canadian one. Do you ever allow it to go on sale in Canada?
Can I use a glass Pyrex dish to bake it?
I was just wondering where you purchased the sweet paprika? It's the only part of the recipe i haven't been able to find in stores
Looks so good! I noticed you didn’t remove the silver. Something I always do.mis this not necessary?
Ditto. I always get rid of the silver skin!
Never understood why people don't remove it. You have a lovely tender piece of pork with a chewy rubber band attached to it. Much more pleasant experience if it's removed.
Thank you
Thank you.
I sous-vide my pork tenderloins. Would the sauce work poured over them after searing?
THANK YOU
So delicious
Can't wait for you to try this pork tenderloin!
Can we use this honey garlic glaze with beef ?
Fun fact: pork tenderloin is the small part of a pork chop. (The kinda pork chop that looks like a mimi t-bone or porterhouse steak). 💖🌞🌵😷
Thanks for sharing 😊
Fun fact no it's not. It's much the same as beef fillet. I know the cut you mean and this ain't it.
@@Downshiftologyit's called the loin on the bone and is best compared to the rack of lamb with the cap of fat and skin that makes for amazing crackling when crisped up. Or she means to the center cut loin which is twice the size of tenderloin
Looks yummy, but I always overcook my pork tenderloin ....I'm so nervous about eating raw pork! Lisa, how do I avoid this??
@@evieaddy9580 , according to the USDA the loin and the tenderloin are different cuts entirely. 💖🌞🌵😷
Thank you, this looks amazing! Can I sub the soy sauce for coconut amino?
Yes you can!
If you dont got a cousin with a beehive, what would the best brand of honey to use for the sauce?
Best brand of honey is the one nearest to you. Truly. Buy the most local honey you can find because it contains local pollen and that can help allergies.
Of course once cooked, honey loses some of its amazing characteristics (like most food), so for this recipe it will not really matter as much. But just generally buy the honey from your neighbors.
Or for a few hundred bucks you can buy a Langstroth hive and a package of bees, wait a bit and harvest your own honey. That will AlWaYs be the very best honey.
@@RR-yh6vr Thank you. 🙏🏼
can I substitute coconut amino for the soy sauce
Yes, no problem!
Any thoughts on how this would be served at room temperature?
I think it would be fabulous. At our group's summer party, one of the gang often brings a sliced pork roast, and it goes over well with everyone. Cubed and toothpicked, it would also be a succulent treat for a cocktail party.
Shouldn't be too big of an issue 😊
can i use sugar cane vinegar instead of apple cider?
Yes in any recipe vinegars can be subbed for one another. I know this because I have done it. Good luck.
Pork chops next?
Can we use honey garlic glaze with beef?
Yes, absolutely!
Very good recipe. Whole 2 pork recipe costs only about $8.
Should the tough skin be removed?
Where is recipie I can print?
There will always be a link in the video description that goes to my website. When you arrive, you can scroll down to the recipe card and there should be a print button 😊
Daaaamn
looks gorgeous, but also seems doable...
What’s the point of preheating the oven?
So it can get all hot when you stuff it insides
Something that you could do that I'm sure that would help a lot of people is if you tell us (in each recipe) how long it takes for your protein to come to room temperature. ... You'll say, but everyone's conditions are different. Yes, but most refrigerators are supposed to be kept within a certain range and you could say... It's took my protein took ____ to come to room temp, my kitchen is usually 75f or 20c or whatever. ... Just to give us an idea how far in advanced that we need to start the recipe before meal time. Jamie Oliver said the same thing about his turkey, but I'm sure a turkey takes a lot longer than 2 dry rubbed tenderloins. But I have no idea and I don't want my meat to stand too long and go bad. 💖🌞🌵😷
I'll definitely keep that in mind for future videos!
Treat this cut of pork as you would a prime cut of steak. At least 1/2 and hour out of the fridge. Prep your sides before you touch the meat here it's even less forgiving than the beef despite being cheaper.
@@evieaddy9580 thanks for your reply. Sending lots of love 💖 from sunny 🌞 Arizona 🌵. Take care of yourself and each other 😷.
This looks really seductively delicious! For me, the meat can be fried a touch more pink. But that's personal taste. The side dishes are suitable and adapted to "low carb", I think. For me, carbohydrates are no problem and therefore I will serve Turkish "Bulgur pilav" and steamed pepper ragout as a side dish. Nice recipe - clear LIKE! 👍
Hope you love it! And yes, you can serve it up with a variety of side dishes. Enjoy!
Lisa can you answer a question for me please... I recently bought a GE Monogram gas range because I wanted something high end that performs well and so far it has. It costs $6400 to install. Are you using the Whirlpool range that costs about $900? I wanted to know because you depend on it for your channel. And especially about the Staub skillet. What is the difference between searing the meat in that and a cheaper one like a $40 Oxo or Cuisinart? I haven't even bought anything as expensive as a Staub yet because it hasn't been necessary, everything sears nicely in any skillet on my new range! Thank you for your help. Anyone's comments are welcome.
Nice recipe though
J'ai testé et beaucoup trop épicé... de bonnes épices mais en trop grande quantité selon mon goût...
Sadly, I can’t use the recipes in the book that include nightshades like paprika, tomatoes, eggplant, potatoes, etc. But I like the safe recipes in your book. I wish you could write a cookbook for those allergic to nightshades.
One way to get thousands of likes is to make a great recipe.
America's test kitchen did testing on the whole bringing your meat to room temp. They proved overall it made little to no difference. With that being said this recipe looked amazing.
Might be time to sharpen that knife🤔
Sodium!!! Way too much...
ew who eats pork anymore?
Very good recipe. Whole 2 pork recipe costs only about $8.