@everydayisfeastday: Use this marinade on whatever you want! 1 ea onion, thin sliced 4-6 garlic cloves, crushed 1/2 bunch thyme 2-3 sprigs rosemary 1 bunch parsley Black or red pepper 1/4 cup balsamic vinegar 2-3 tbsp olive oil Sauce: 1 garlic clove 2 cups chicken stock, reduced at least 50 percent 1-2 tbsp Dijon 1/4 cup heavy cream Salt and pepper #cheapmeals #pork #cookingathome

papajoe4evah :

135?! Is that safe? Man I am probably just scared from growing up being told I would get worms from undercooked pork.

andy.sweden :

kosher salt? why?

That One Fudge Guy :

My brother, you’re genuinely one of my favorite accounts on TikTok. Always teaching, always kind, always delicious recipes. Thank you!

Cathal Kelly :

I always thought Pork had to be very well cooked!!

seriouslyitsjake :

This is by far the best cooking page on TikTok. The way you explain things, and give the reason for certain ingredients, temperatures, or decisions is super helpful. Keep it up!

boredsquidward :

Why in the us everything has to come with cream

AppleG05 :

My husband always gets his food last for dinner (though most of the time I cook for an army) The three kids go first, then me, then him. He’s absurdly insistent.

Mostly Nice :

That looks delicious! I can’t wait to try it. I love a well-seasoned and cooked pork tenderloin

Sean :

You're a great chef & a better father. Trying to get my content like yours. Thanks for what you do!

bhawkce252 :

oh this looks magnificent. ill have to give this a swing. my local grocery must have ordered too much pork, theyre having a great sale!

Vincent Williams :

I love a good Dijon Cream sauce for my pork tenderloin

Kana :

hey, "host always takes last" is what I was taught. Make sure your guests have everything they need before sitting down yourself.

tonightwillbeourss :

Pork tenderloin is my all-time favourite cut of meat. It makes an amazing stir fry, you can make a great Wellington with it, it works well as a roast, so much good stuff with relatively cheap meat.

Donya Bauer :

I love pork with some pink. 👏👏👏

Trafficman6102 :

Pardon me, but do you have anything Grey Poupon [Red heart][Red heart]

Judy Gray :

This is a great video! I’ve never done polenta like that. I love your pan sauces. I was telling my mom that I’ve become a better cook because of your videos. ☺️

Di :

I have a nice pork loin I was going to make schnitzel with, but I've changed my mind with this instead. 😆🔥😋

David :

👏👏👏🤗🤗🤗🎉🎉🎉

Lexx.oso :

kajoeled :

For those of you worried about the temperature, our parents were taught to cook the crap out of pork because of the parasite that causes Trichinosis, a foodborne parasitic infection caused by eating raw or undercooked pork (and wild game). In the US from the 50s to the 80s that risk was eliminated in the supply. You can and should cook pork like beef now. If it’s ground, cook to 145°. As roast or steak, seer the outside and go wild. I like medium for pork. 128-130°F. I’ll always argue a well made pork chop is good as if not better than most steaks.

remy :

i need to try making tenderloin... both of my parents always made it soooo dry i've been nervous to make it myself

no habla inglés :

FIVE BUCKS?!

370Z :

Noice, Boyle

Just2Bears :

What do you think of Alton Brown's technique of slicing the tenderloin lengthwise and flipping one side around before tying the sides back together and then cooking? He says it fixes the problem of having a narrow overcooked end.

𝔅𝔬𝔟1𝔤𝔬𝔱 ☦️ :

one question do you have a whole industrial kitchen in you're house?🥹