@@jeycalc6877it’s not even the nonstick that prevents the scratching. If this is what I think it is, there’s stainless steel inlaid in the surface of the pan which helps prevent utensils from digging into the nonstick and scratching.
Can i just say, ive been watching your content for a while now and you have inspired me to go to culinary school and become a chef. I start going to ICE in NY starting February and watching these shorts just have me really excited to start
Pork loin and tenderloin are great cuts. Pork loin is usually the cheapest cut in the store. It's good with a nice seasoning rub on the outside and a sear like you said. Even though it's quite a lean cut, it's very juicy from it's water content. Because of this, you can make a juicy medium well / well done on it. The flavors on the outside usually penetrate, but since the loin is way thicker than the tenderloin, it's best with some sort of sauce added to it. Pork loins are perhaps even more useful than chicken breasts, because you can do almost anything you could ever want to do with them. I'm quite a fan of meat roasts though. Tenderloins on the other hand are pretty much only useful as a roast, due to being way more tender, smaller and a more awkard shape than the loin is.
My parents own a restaurant. We do something similar for our Christmas catering menu, except we smoke it using oak wood over low flames. We slice it thin, smear a French baguette with some dijon, and then top the meat with cranberry compote and blue cheese. It's really really good.
Yes the usda changed the temp to safely eat pork from 160 to 145. It will be slightly pink at 145 but safe. The reason it's safe now is since farming practices have become for pigs have become alot cleaner
Pork tenderloin the most underrated?? More like the most expensive and difficult to find plain. Every time I look for one it's already seasoned and vacuum sealed.
Tonight for Christmas I made a 5 pound prime rib roast with lobster tails, crab legs, carrots cooked in the tallow from the roast and 2 sunny side up eggs with extra egg whites for more protein. Absolutely my favorite
@@ploppyjr2373 There's always an inherent risk with undercooked meat, no matter where you are. Although I do acknowledge temp is more important than color, medium rare pork is not what you should be aiming for. Also, the noise of the metal on metal scraping is what bothered me. So maybe you should try being less narrow minded and keep your short sighted bullshit to yourself.
@@packsnbroncs i agree, small issue, it wasn’t undercooked. Nobody is forcing you to eat the stuff she cooks but she hasn’t done anything wrong. You said that somebody who completed culinary school should be banned from cooking forever and then called me shortsighted. I think you can fill in the rest of that
@@ploppyjr2373 So your take is that someone who completes culinary school is infallible? So if I go get a Political Science Degree, I can predict how the world's political climate will shift with %100 accuracy? If she got it to the right temp, great, it is safe to eat, but pork is one of the riskier meats to cook. It doesn't need to be well done by any means but medium rare is walking the line.
in Leviticus 11:7 that eating pork is forbidden to God's people for the very first time-“… and the swine, though it divides the hoof, having cloven hooves, yet does not chew the cud, is unclean to you
Hope ya realize how privileged an fortunate u are because frankly a lot of people couldn’t afford a lot of the food ya are able to eat an make but also to be able to do all the things u are able to ! Because frankly there are hella people starving at this very moment so count yo blessings fr fr! Speaking as someone struggling hella u could always be in a way way worse position like millions of people have to experience each moment of every day ! Frankly ur very privileged to be in the position u are because ik hella people who would do a lot just to have ur smile on their face, because many in this life don’t even get to do that in this world, also when u say affordable I would think about using that word because a lot of stuff today especially food isn’t easily affordable, a lot are living paycheck to paycheck
Wow that looks amazing, thanks for sharing
I literally went out and bought some pork tenderloin to make this TODAY. I haven’t even made it yet and I’m obsessed!
How did it turn out?! 😊
@@brianam5370 FANTASTIC! *chef’s kiss* (I had capers, so used those instead.)
@@Laurilue13 thank you! I’m going to make this tomorrow night!!! ❤️ Happy New Year 😊
I like to make it with a big pan of roasted veggies like potatoes, beets, carrots and such 😍
The sound of the spoon scraping the pan sends shivers down my spine… RIP non stick lol
They're HexClad. Almost indestructible. Metal utensils are no problem with them.
It's a wooden spoon on a hex clad😂 are you joking?
@@Beautyymark the first and last utensils are metal spoons.
@@pixelrancher hexclad uses forever chemicals
@@jeycalc6877it’s not even the nonstick that prevents the scratching. If this is what I think it is, there’s stainless steel inlaid in the surface of the pan which helps prevent utensils from digging into the nonstick and scratching.
Something I should make. Great dish for beginners!
That noise with the spoon in the laced skilled ...
Can i just say, ive been watching your content for a while now and you have inspired me to go to culinary school and become a chef. I start going to ICE in NY starting February and watching these shorts just have me really excited to start
That's awesome good luck !!
You're gonna make it big
Congratulations !!!! 🎉
I don't know you, but I'm proud of you!! 🤍
Congratulations Chef ❤ you got this and are going to crush it 💪🏽 🙌🏽👏🏼
Whats the temperature of the oven?
Pork loin and tenderloin are great cuts. Pork loin is usually the cheapest cut in the store. It's good with a nice seasoning rub on the outside and a sear like you said. Even though it's quite a lean cut, it's very juicy from it's water content. Because of this, you can make a juicy medium well / well done on it. The flavors on the outside usually penetrate, but since the loin is way thicker than the tenderloin, it's best with some sort of sauce added to it. Pork loins are perhaps even more useful than chicken breasts, because you can do almost anything you could ever want to do with them. I'm quite a fan of meat roasts though. Tenderloins on the other hand are pretty much only useful as a roast, due to being way more tender, smaller and a more awkard shape than the loin is.
This looks amazing. I'd like to make this for Christmas dinner, instead of a ham this year.😊
May I know what’s the temp you bake the pork at?
Looks amazingly delicious! I’m definitely making this for dinner soon.😋
I need the proportions for that sauce! Yum!
Brava! LOVE this!
i love the wine swigging! your food always looks amazing too
Great video. What’s the difference between salting the food before or after?
With all this access to information you would think people would learn that is not about the color of the meat... It's about the temperature.
Fabuloso Chef Alessandra
This looks dang good
🍷 one the dish and 2.. 3.. 4 for me
always love your content, reminds me of my talented little sister!
I love pork tenderloins❤
New pet peeve unlocked: Drinking wine out of a bottle WHILE using it for cooking 😂😂😂
Anyone know where the apron is from?
Love pork loin Cook it often
My parents own a restaurant. We do something similar for our Christmas catering menu, except we smoke it using oak wood over low flames. We slice it thin, smear a French baguette with some dijon, and then top the meat with cranberry compote and blue cheese. It's really really good.
Im scurd to cook pork tenderloin I always over cook them. 😞
What sides would you recommend?
YUMMMMMMMM, YES PLEASE 😊😊😊😊😊😊😊
Can you share the recipe?
I love you videos
How does one save a short?
A bit pinker than I like it. Otherwise, looks good.
Wait but the recipe isn't on your website😢
Where do I get the recipe?
Love that olive oil
Looks yummy although you can cook pork tenderloin in a medium heat pan with garlic,thyme and butter.
pork can be eaten while still pink?
Yes.
Yes the usda changed the temp to safely eat pork from 160 to 145. It will be slightly pink at 145 but safe. The reason it's safe now is since farming practices have become for pigs have become alot cleaner
In Germany we eat it completely raw
Can you add the amount of ingredients for the sauce please?
Could you slow down a bit with the ingredients 😅 my mind doesn’t work that fast
My god
i buy them on sale all the time. you can get a tendorloin for like 3 dollars.
that looks so good. but girl did not just take a metal spoon to a nonstick pan :skull:
It’s not teflon my guy
Whys is still pink
Because it’s cooked to the proper temp?
Because it’s a tenderloin it’s always pink
What pans are you using?
hexclad, most pro chefs use them :)
hexclad uses forever chemicals, yum
@imaginereshio7090 most pro chefs use basic, high quality stainless steel pans...
God, you're so pretty
Okay but first, that apron and THAT PAN! Can anyone help me find it 😭
you sound like london tipton
One day i will steal her :D
You look beautiful
Gimmeachancegimmeachancegimmeachance
im an extremely picky eater to say the least but would absolutely devour this
🤌🏻🤌🏻🤌🏻🤌🏻🤌🏻🤌🏻
Where’s the recipe?
Pork tenderloin is underrated and cheap? Where are you girl?
Pork tenderloin the most underrated?? More like the most expensive and difficult to find plain. Every time I look for one it's already seasoned and vacuum sealed.
Kids in there parents kitchen ?
I know some people like pink pork but I'm not getting worms.
Not everyone is from a third world country dude
Neither am I but you can still get worms. There are food recalls all the time, worms don't care about your social status.
@@cathymoore5550 dude u can literally see the temp on the thermometer. I’m pretty sure worms also don’t care about the colour of the meat…
Tonight for Christmas I made a 5 pound prime rib roast with lobster tails, crab legs, carrots cooked in the tallow from the roast and 2 sunny side up eggs with extra egg whites for more protein. Absolutely my favorite
That looks undercooked
The sound of the spoon is shameful
I need you
I think you’re beautiful 😍
👍
Pink pork... Raw pork is just craziness.
If you knew ANYTHING about cooking you'd know it's perfectly fine to serve pork pink as long as the internal temperature is where it should be.
Ignorance is crazy also. She checked the temp and actually went to culinary school. It’s fine and not raw at all!🤡
You do realize that that piece of pork is also pink when overcooked ( btw ham is also pork what color does ham have )
Looks great but does not look fully cooked
Accoriding to the usda 145 is fully cooked it will be slightly pink in the middle.
It’s fully cooked tho, u see the temp
It’s tenderloin that’s supposed to be pink
I was gonna let it slide the first time but you just had to show the metal scraping the pan twice so I’m gonna tell @mrnigelng
Metal spoon on a non stick pan ?? Pink pork ?? Yummy !! Teflon and food poisoning!!
Jesus you are a snowflake Anthony
Nah between the color of the pork and the metal utensil scraping the pan, you need to be banned from cooking forever.
She’s from a first world country so pink pork is fine and she’s not using teflon so maybe u should know when the chef knows more than you
@@ploppyjr2373 There's always an inherent risk with undercooked meat, no matter where you are. Although I do acknowledge temp is more important than color, medium rare pork is not what you should be aiming for. Also, the noise of the metal on metal scraping is what bothered me. So maybe you should try being less narrow minded and keep your short sighted bullshit to yourself.
Also, you're really just running down all of the comments white knighting for them against every question and criticism. Holy shit get a life.
@@packsnbroncs i agree, small issue, it wasn’t undercooked. Nobody is forcing you to eat the stuff she cooks but she hasn’t done anything wrong.
You said that somebody who completed culinary school should be banned from cooking forever and then called me shortsighted.
I think you can fill in the rest of that
@@ploppyjr2373 So your take is that someone who completes culinary school is infallible? So if I go get a Political Science Degree, I can predict how the world's political climate will shift with %100 accuracy? If she got it to the right temp, great, it is safe to eat, but pork is one of the riskier meats to cook. It doesn't need to be well done by any means but medium rare is walking the line.
Did this ninny quit going to culinary school before she graduated? 😮😂 😮
I hate tenderloin
"juicy and succulent meat" is crazy
Yup, I just need save 4 hours of my day to makes this.
That’s like 20 minutes of hands-on time! Most of it is just in the oven doing nothing.
Did you use metal spoon on nonstick pan! Ignorance lol
Ok, but in which world is pork tenderloin affordable?
$7/lb isn’t bad at all.
Pretty much all around the world. Pork tenderloin maybe the most expensive of all pork cut but it's still cheaper than beef, a lot cheaper.
@@beformidable12 that is true though
@@beformidable12US is not all world. Pretty much anywhere else it is one of the expensive cuts.
Pink pork is just a no. You cannot change my mind period.
“Pink steak is always a no. You cannot change my mind”
Go ahead and have dry pork for the rest of your life.
Then you’re an idiot. “You can’t change my mind” means that you don’t even have an opinion, you’re just wrong
That piece of pork will stay pink even when you cook it for 3 hours
in Leviticus 11:7 that eating pork is forbidden to God's people for the very first time-“… and the swine, though it divides the hoof, having cloven hooves, yet does not chew the cud, is unclean to you
Oh no, anyway
You don't know what showstopper means
Sauce is over reduced
Hope ya realize how privileged an fortunate u are because frankly a lot of people couldn’t afford a lot of the food ya are able to eat an make but also to be able to do all the things u are able to ! Because frankly there are hella people starving at this very moment so count yo blessings fr fr! Speaking as someone struggling hella u could always be in a way way worse position like millions of people have to experience each moment of every day ! Frankly ur very privileged to be in the position u are because ik hella people who would do a lot just to have ur smile on their face, because many in this life don’t even get to do that in this world, also when u say affordable I would think about using that word because a lot of stuff today especially food isn’t easily affordable, a lot are living paycheck to paycheck
Ok, is this a hex clad pan? Are they really so robust that it dorsnt concern you to use metal utensils on them? Im horrified of scratching my scanpan
Charcutiere sauce, charcuterie is a kind of shop
Charcuterie is cured meats.