I just made this and Yeah Maine this is must try mines came out so good I'm from Little Rock Arkansas we eat pork alot just follow it just like she said it was amazing for real with little southern seasoning with ol my God it's good foreal
I made it into a sandwich just like you suggested … OMG!!! It was soooooo good., literally the best thing EVER! And I make every single recipe you post 😍
People freak out every time I make a pork tenderloin and it’s slightly pink inside. I told them the same thing as you. I pull it up on Google and show them that 145° is totally safe to eat. I typically pull mine out at 140° or even 138° because of the carryover temperature it will rise to 145°. Laura I love your videos. Take care❤
I'm thinking that home canned jalapeño peach jam in my pantry would be perfect for this, too. Definitely will look for a small pork tenderloin to make this for myself... so I don't have to freeze leftovers.
Looks amazing can't wait to make it ❤️ love that roll with the spices what a great idea I'll be doing that from now on and I don't know why I didn't think of that 😀
Hi, Would this work? After the browning step or before it. Cut the tenderloin where it starts to narrow and place this smaller piece in the oven after the larger piece has cooked for several minutes, to avoid overcooking the smaller piece? Will try this recipe soon either way.
I think this would great for a small Christmas dinner - maybe with a butternut bisque to start, and on the side some roasted potatoes and the FoodWishes French onion green bean casserole.
Mmmmm! But can I ask . . . Would it be a clever idea to marinate the pork for a bit in this glaze? So it soaks into the pork a little? Just wondering, love a marinated meat 😊
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I just made this and Yeah Maine this is must try mines came out so good I'm from Little Rock Arkansas we eat pork alot just follow it just like she said it was amazing for real with little southern seasoning with ol my God it's good foreal
I made it into a sandwich just like you suggested … OMG!!! It was soooooo good., literally the best thing EVER! And I make every single recipe you post 😍
People freak out every time I make a pork tenderloin and it’s slightly pink inside. I told them the same thing as you. I pull it up on Google and show them that 145° is totally safe to eat. I typically pull mine out at 140° or even 138° because of the carryover temperature it will rise to 145°. Laura I love your videos. Take care❤
I made it yesterday, it was delicious, my toddler finished all and loved it. I’m impressed because she is very picky.
Look yummy. Would this work with beef? Or what kind of glaze would work with beef?
Rediscovering Laura in the Kitchen again. :D
Have this in the oven right now, can't wait to eat 😘
I followed this recipe to the T and it is the most juicy pork I’ve ever had. This will be a saver for sure. I paired it with southern fried cabbage.
Love pork tenderloin!! You could use so many different jam flavors. Great recipe!
Excuse me Laura I have a question: is this nice if I make it ahead? If so, what is the best way to reheat? Thanks in advance, beautiful!
I'm thinking that home canned jalapeño peach jam in my pantry would be perfect for this, too. Definitely will look for a small pork tenderloin to make this for myself... so I don't have to freeze leftovers.
Oh definitely!!! Give it a try!
Love you, Laura Vitalie, you are the best!
Can we just take a moment and admire this pie that im not eating at this moment, and i should be?
Grazie ..
Looks amazing can't wait to make it ❤️ love that roll with the spices what a great idea I'll be doing that from now on and I don't know why I didn't think of that 😀
Looks delicious. I’m going to use a jerk spice rub and serve with cilantro on slider buns! ❤
Wow what a great idea!! Looks delicious!
Laura V this looks absolutely amazing thanks for sharing this recipe with us
I am a pescatarian but love the aesthetics that went into making this delicacy also the garnish!! YESSS!!❤️
As always a great recipe. We Irish also eat some fruits with meat but so does a lot of other cultures.
Hi.. would this glaze go well with a roast Turkey breast?
وصفاتك لذيذة🤤
Looks awesome Laura! I'm giving It a try for sure
Love your recipes. I'm going to give it a go.
Looks delicious Laura...I can't wait to make this :)
Hi,
Would this work? After the browning step or before it. Cut the tenderloin where it starts to narrow and place this smaller piece in the oven after the larger piece has cooked for several minutes, to avoid overcooking the smaller piece? Will try this recipe soon either way.
Can I use turkey tenderloin?
I do this all the time but with red pepper jelly (perfectly sweet and spicy)
Love your vibe Laura ❤
Soooo GOOD!!!!
That's look so yum😋🤤, will surely try this one.
I also want the recipe of how to make a Boccone Dolce cake, can we have this one
This looks so delicious definitely a holiday recipe for sure looking forward for more delicious recipes for the holiday season
I think this would great for a small Christmas dinner - maybe with a butternut bisque to start, and on the side some roasted potatoes and the FoodWishes French onion green bean casserole.
Thanks for the recipe ❤
Awesome recipe for the family gathering. Instead of non stick pan, would cast iron skillet work out fine here?
Mmmmm! But can I ask . . . Would it be a clever idea to marinate the pork for a bit in this glaze? So it soaks into the pork a little? Just wondering, love a marinated meat 😊
yummy❤❤❤❤
Beautifully done!!💞
Black cherry cranberry sauce!😇💪🏻✌🏻
Amazing video!😸
I love you so much Laura❤️❤️
Where is the recipe written
Looks great Laura! When I read the thumbnail I assumed beef. Boy, Am I glad I was wrong.
Sprig of rosemary.
Things go better with balsamic.
We call it a “sprig” of rosemary! 😊
Yummy 🤤😋🤤🤤👍👍👍💯💯💯💯❤️
I dont even clean my board,lol
I use wax paper and roll lolol
I love it
Smart!
@@LauraintheKitchen
Thank u I think so...but I want to thank you
For the delicious recipe though 😋 👌
With the pork tenderloin, it looks awesome 👌
Firstt😍
I'd leave out the pepper sauce.