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 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💖✌💖
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!!!!
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!!!!
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.
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.
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!
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 watched this video years ago and made the best pork loin ever. I just spent 30 mins searching my RUclips history to find this again so I can make another one.
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!
@@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.
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!
@@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.
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.
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.
Good video. Came out perfect. I'm a pretty good cook but haven't made a pork roast in, well, about 10 years. So... Your process is similar to the way I do rib roast. It worked excellent for me. I rubbed the roast with EVOO and then "my" dry rub. (salt, black pepper, garlic powder, paprika, dried rosemary) this is good but, absolutely, use what you like.... I used a cast iron pan and loaded it with sliced onions. After cooking for 5.5 min per pound @ 500 degrees, I shut the oven off and waited "30" min. I check the temp. was @ 164 degrees. So done... Rest, DON"T forget the rest... Roast was cooked "just barely med", perfect for pork. Very, very juicy. Excellent.... The roasted onions went into my gravy.
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.
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.
This reminds me of a prime rib recipe where you cook 5 mins x weight @ 500f and shut off oven for 2 hours. Comes out perfect. I usually use a probe thermometer when cooking large cuts but mine broke and I dont want to keep poking with my instant read. I may give this method a try.
I make Prime rib (medium) for Christmas & Easter. I bought a MEATER (brand) thermometer and program on my cell phone (bluetooth). All u do is pick type of meat and Medium and the Meater thermometer does the work. Comes out perfect everytime!
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
At the sober living home I was the live-in manager for, we used to get free pork loins from the food bank all the time. I always avoided making them at all cost because I had no idea what to do with them. Now I wish I had watched this video before hand and gave it a go.
Just made this, except I put slices of onions and garlic down on the pan first. Dang! So good! Plus I cut the top off of a couple more heads of garlic, assed a lil oil on top and put them in foil and closed the top. Mmmm.
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 never tries this method but just some friendly advice, you should season a pork loin that size with salt overnight in the fridge to let the salt do its job and not right before cooking it. You should also cook it fat side up in the oven. The fat will render and its juices will keep the loin moist.
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..
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 🤞
Always cook fat side up. Personally, I melt butter and throw in some minced garlic. Make a foil "boat" spoon butter on the bottom, place loin on top, drizzle the rest of the butter over the top of the loin (the fat). Then season however you choose. Mine are usually premarinated so any seasoning just adds to the flavor (smokehouse maple and garluc salt are good go tos) Close up the foil. Usually you want to do 30 to 40 minutes per pound. So a 2 pound loin, at 375...i do 40 minutes foil closed, then open for the remainder of the time (I check temp after 20 mins, get it to 145), let rest, then slice. I allow the slices pork to sit for a few minutes in all the wonderful juices.
I still have not found a way to roast it so it turns out juicy. I have, however, purchased some pre-seasoned, "cook in the bag" tenderloins from Kroger, and they turn out very juicy. But they only have one flavor that I like. So, I'm wondering if 1) it's seasoned with some kind of meat tenderizer or 2) the extra pressure, ie because it's cooking in an unvented package, makes a difference in how it turns out. But, I am willing to try this method. Nothing ventured, nothing gained.
Just made the pork it was perfect and temp was spot on,please note always cook with fat side up if down you lose some of the flavor of the juices from the fat. Thanks for the great recipe.
Thank you so much for helping me with this pork tender loin. I’ve been afraid of cooking this type of meat because of it coming out dry as the Sahara desert and tough as a rhinos behind. So, I took on the challenge and followed your guidance. To my surprise that meat came out delicious. I’m not afraid anymore but confident in making this type meat again. Blessing to you both.
Good video. I come from a family of butchers and most people don't understand how to cook pork. Even bacon, air fried bacon is fantastic! A LL salt is sea salt. Whether from the salt flats of Utah or the Himalayan mountains, its sea salt. SO, please be specific as to course, fine or pink, etc. sea salt. :) It does make s difference as to which salt you choose (course or fine) as to the end product. The reason I ni-pickec about the salt is that, depending upon which store you frequent, simply asking for sea salt will land you several options. I do know most supermarkets have one option of "sea salt" so no need to bombard me with redundant posts but try to pick an appropriate sea salt for your need. Course sea salt is great for roasting. Pink course sea salt for post cook seasoning unless you can get it in abundance, then use it for everything (it's my go to, not the only go to. Pick the ones best for your taste and needs.) Unless you like the iodized salt for your table. After using other salts then going back you'll probably find the iodized salt is pretty nasty. But it doesn't clump in the shaker for quite awhile. And it helps fight radiation poisoning. But that's about all it's good for. LOL Keep it up!
@@anothersomebody8195 Tastexthem and see! Many salts, including them, taste different depending upon the types of minerals in them but. they all come from oceans, even at 7k ft above current sea level.
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
If you use a gas stove, give it another 15 to 20 minutes on 500 then turn it off. Mine wasn't done. I cut it in half to check (cause I had no way to check the internal temp) and it wasn't quite there. If that happens to you and it's not done then stand each half up in the juices so as to not dry out the middles area that was cut, and cook it a little longer.
I see a lot of people saying to cook this fat side up, but this is the best looking pork loin roast I've seen after scouring all of the internets. So I'm doing it the way they said.
Great job guys! I had my doubts lol it actually looks juicy you guys just need a sharper knife to cut it is all! Awesome video its great to see Young guys cooking! 😍
I certainly agree Charlene. Some people thinks it builds themselves UP.. by cuttin other people down. The more they criticize, why the smarter other people will think they are.
Not criticism. Just something you may not have realized. I thought theirs looked delicious too, but even on the package it says to leave the fat side up. So....you learned something new. Great job guys!
If you follow the directions correctly you will have the juiciest, most tender pork you've ever tasted. this video was amazing! I'll be subscribing and hope to see many more awesome tips in the future!
I would like to add the seasoning here works great, but I mix 3 tablespoons dijion mustard 3 crushed garlic and a tablespoon Worcester sauce and slather it in it. Then I roll it or pat it with my dry rub and let it sit in plastic wrap or foil. Right before it goes in I squirt it and my tin lined tray with olive oil. Play with the spices it will still cook perfectly as long as it isn't cooking in a significant amount of liquid.
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 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💖✌💖
I gotta tell ya...that came out so perfectly! You taught an old lady something.
Oh good lord
@@salperea3523 😂
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!
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 !
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.
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
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 watched this video years ago and made the best pork loin ever. I just spent 30 mins searching my RUclips history to find this again so I can make another one.
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......
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
This will be the 4th time I have made this recipe. It's perfect every time! Thanks for sharing!
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
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 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?
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.
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.
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.
Tried it OUTSTANDING ‼️ thanks for the recipe my family loved it and it impressed my mother-in-law and she’s hard to impress 😉
Good video. Came out perfect. I'm a pretty good cook but haven't made a pork roast in, well, about 10 years. So... Your process is similar to the way I do rib roast. It worked excellent for me. I rubbed the roast with EVOO and then "my" dry rub. (salt, black pepper, garlic powder, paprika, dried rosemary) this is good but, absolutely, use what you like.... I used a cast iron pan and loaded it with sliced onions. After cooking for 5.5 min per pound @ 500 degrees, I shut the oven off and waited "30" min. I check the temp. was @ 164 degrees. So done... Rest, DON"T forget the rest... Roast was cooked "just barely med", perfect for pork. Very, very juicy. Excellent.... The roasted onions went into my gravy.
Some thing I forgot, 2 fit twins.. You guys are doing pull-ups? Right? Ab wheel? Push-ups? Dead lifts? Come on, WTF.
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!
were you using the right side of that knife?
i noticed that too....dull knife or is it dry ?
Think it was a paring knife
@@1daxwood yeah was just a really small knife. If he had a serated knife it would look more smooth, he was going for perfect cuts over fast cuts
Will try this for recipe this Sunday, looking forward to trying this great sounding recipe, serving it to our family.
I wish I had watched this video before I attempted my first pork ;loin. . .im still chewing
Lmaooooo
How many years have you been attempting to cok your own meals? :)
🤣🤣🤣
OMG 😂😂😂😂😂😂😂
This is the Only way i do know
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 😅🤣
Nice to see a couple of strapping young lads putting together a cooking video.
Great work. Keep going 💪
I always go to your video, simple, comes out great... Half for me and half for my 2 little dogs, thanks again-
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.
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.
This is the BEST recipe I've ever used for pork loin! Thank you!
Good job, fellas. I was a hero with your recipe last night. Way to go! Thanks
You guys are awesome. Meat beats every other food it competes with.
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 jut followed the instructions as they suggested and it came just perfect. Thumps up!!
This reminds me of a prime rib recipe where you cook 5 mins x weight @ 500f and shut off oven for 2 hours. Comes out perfect. I usually use a probe thermometer when cooking large cuts but mine broke and I dont want to keep poking with my instant read. I may give this method a try.
Did you try it? I’m scared its not gonna cook enough when I turn the oven off😬
I make Prime rib (medium) for Christmas & Easter. I bought a MEATER (brand) thermometer and program on my cell phone (bluetooth). All u do is pick type of meat and Medium and the Meater thermometer does the work. Comes out perfect everytime!
I come back to this video each time, 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
Straight foreword I love it !! 2:11 5.5 x the weight of the pork loin = time in oven LOVE IT !!
At the sober living home I was the live-in manager for, we used to get free pork loins from the food bank all the time. I always avoided making them at all cost because I had no idea what to do with them. Now I wish I had watched this video before hand and gave it a go.
No worries. I swore to never try it again after tonight's bbq attempt. I'm going to try this, and if it's bad.... never again.
Just made this, except I put slices of onions and garlic down on the pan first. Dang! So good! Plus I cut the top off of a couple more heads of garlic, assed a lil oil on top and put them in foil and closed the top. Mmmm.
This really is good! Our recipe from now on 👊🏼
Hi did you guys bake it or broil it? Thanks
Thank you guys! I know this is a whole video, but reading the comments I know it’s gonna come out great!
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
made this tonight, came out great. i think the people complaining cant follow basic instructions
what temp did he set his at?
I tried this tonight. Absolutely perfect. Thanks for posting this. 👍🏼
Ok, I'm cooking it right now. I can't wait to see the results!
Ok. The best on here hands down. I am cooking it. Thanks
They the best on RUclips? You cook fat side up, you only do fat side down when in a pan
I’m impressed! Great job.
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! 😊
Will this method work with a beef roast? And what adjustments would be needed?
Did the exact same thing today and it was amazing! Thanks
I never tries this method but just some friendly advice, you should season a pork loin that size with salt overnight in the fridge to let the salt do its job and not right before cooking it. You should also cook it fat side up in the oven. The fat will render and its juices will keep the loin moist.
It's 2.47 per pound in California (in July 2024).
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..
Very good video. Would suggest you invest in a good sharp knife. I use Mercer, low price great quality. And buy a ceramic honing rod!
Tried this for my first roast ever and it came out awesome! Thanks for the vid!!
I've watched this 8 times now . Basically every time I make pork loin and I just noticed that both of the twins were in the prep video 😂😂 yes I'm slow
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 🤞
Always cook fat side up. Personally, I melt butter and throw in some minced garlic. Make a foil "boat" spoon butter on the bottom, place loin on top, drizzle the rest of the butter over the top of the loin (the fat). Then season however you choose. Mine are usually premarinated so any seasoning just adds to the flavor (smokehouse maple and garluc salt are good go tos) Close up the foil. Usually you want to do 30 to 40 minutes per pound. So a 2 pound loin, at 375...i do 40 minutes foil closed, then open for the remainder of the time (I check temp after 20 mins, get it to 145), let rest, then slice. I allow the slices pork to sit for a few minutes in all the wonderful juices.
So basical
ly you did absolutely Nothing the way they did ?????????????????????
@@monkee69 what are you even talking about?
I still have not found a way to roast it so it turns out juicy. I have, however, purchased some pre-seasoned, "cook in the bag" tenderloins from Kroger, and they turn out very juicy. But they only have one flavor that I like. So, I'm wondering if 1) it's seasoned with some kind of meat tenderizer or 2) the extra pressure, ie because it's cooking in an unvented package, makes a difference in how it turns out. But, I am willing to try this method. Nothing ventured, nothing gained.
I love cooking at this way thank you so much for your tips
Just made the pork it was perfect and temp was spot on,please note always cook with fat side up if down you lose some of the flavor of the juices from the fat. Thanks for the great recipe.
Then the fat washes the seasoning away as it melts
This is my go to for pork loin. Thanks for the content guys
Looks very good, learned the pork loin shorter time cook leave it in in the cooker longer time, so the loin self organized .Thanks.
Thank you so much for helping me with this pork tender loin. I’ve been afraid of cooking this type of meat because of it coming out dry as the Sahara desert and tough as a rhinos behind. So, I took on the challenge and followed your guidance. To my surprise that meat came out delicious. I’m not afraid anymore but confident in making this type meat again. Blessing to you both.
Cheap pork tenderloin roast-those were the days. Today, it’s difficult to afford ground beef.
Awesome video....thank you!!!❤❤❤
Best pork loin I have ever had! Thanks!
used this recipe for the second time. Great Results!
Good video. I come from a family of butchers and most people don't understand how to cook pork. Even bacon, air fried bacon is fantastic!
A LL salt is sea salt. Whether from the salt flats of Utah or the Himalayan mountains, its sea salt. SO, please be specific as to course, fine or pink, etc. sea salt. :)
It does make s difference as to which salt you choose (course or fine) as to the end product.
The reason I ni-pickec about the salt is that, depending upon which store you frequent, simply asking for sea salt will land you several options. I do know most supermarkets have one option of "sea salt" so no need to bombard me with redundant posts but try to pick an appropriate sea salt for your need. Course sea salt is great for roasting. Pink course sea salt for post cook seasoning unless you can get it in abundance, then use it for everything (it's my go to, not the only go to. Pick the ones best for your taste and needs.) Unless you like the iodized salt for your table. After using other salts then going back you'll probably find the iodized salt is pretty nasty. But it doesn't clump in the shaker for quite awhile. And it helps fight radiation poisoning. But that's about all it's good for. LOL
Keep it up!
Do coarse kosher and pink himalayan really taste different?
@@anothersomebody8195 Tastexthem and see! Many salts, including them, taste different depending upon the types of minerals in them but. they all come from oceans, even at 7k ft above current sea level.
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 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
I made this pork loin for dinner tonight, it turns out perfect thank you so much for sharing 😊
Thank you so much for this video. It has helped me tremendously!!!
If you use a gas stove, give it another 15 to 20 minutes on 500 then turn it off. Mine wasn't done. I cut it in half to check (cause I had no way to check the internal temp) and it wasn't quite there. If that happens to you and it's not done then stand each half up in the juices so as to not dry out the middles area that was cut, and cook it a little longer.
Can you actually tell the temp by sight? I'm guessing not.
I see a lot of people saying to cook this fat side up, but this is the best looking pork loin roast I've seen after scouring all of the internets. So I'm doing it the way they said.
Looks yummy! I am making it for dinner tonight!
I loved this video. VERY SIMPLE🌟🌟I've never cooked this right before but with your timing method---I can't wait~
Used this method today and it worked pork loin came out excellent
Great job guys! I had my doubts lol it actually looks juicy you guys just need a sharper knife to cut it is all! Awesome video its great to see Young guys cooking! 😍
Awesome job! I will be cooking this for my family tonight. Thank you!!
LOVE THIS RECIPE!!!
Wow that looks like it came out fantastic! I'm excited to give this a try. Thanks for sharing this simple recipe!
People just cannot watch a video without leaving rude and unnecessary comments. The pork looks great.
I certainly agree Charlene. Some people thinks it builds themselves UP.. by cuttin other people down. The more they criticize, why the smarter other people will think they are.
Not criticism. Just something you may not have realized. I thought theirs looked delicious too, but even on the package it says to leave the fat side up. So....you learned something new. Great job guys!
If you follow the directions correctly you will have the juiciest, most tender pork you've ever tasted. this video was amazing! I'll be subscribing and hope to see many more awesome tips in the future!
This recipe looks pretty good! I can see cutting the slices into strips, wrap in a flour tortilla with a little salsa and shredded cheese.
😜🤔
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! 👍🏼
I did this recipe with a preseasoned loin. Came out really good.
You had tenderloin, their’s was pork loin
Yeah, and c4azy as it sounds they are very different. I bbqed pork loin thinking it was the same as tenderloin. Tasted like wet cardboard.
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!
Yummy, thank you, quick and simple recipe.
Greatly appreciated.
I have a pork loin on the counter top thawing now. I never knew how to properly cook one. Thank you
Ruby O'kosi - thaw in the fridge.
@@julesmusic789 thank you
Excellent job.👍👍👍👍👍😊😊😊😊😊
Awesome thanks guys for keepin it simple
I would like to add the seasoning here works great, but I mix 3 tablespoons dijion mustard 3 crushed garlic and a tablespoon Worcester sauce and slather it in it. Then I roll it or pat it with my dry rub and let it sit in plastic wrap or foil. Right before it goes in I squirt it and my tin lined tray with olive oil. Play with the spices it will still cook perfectly as long as it isn't cooking in a significant amount of liquid.
You're adorable! Doing it your way for our Senior community potluck tomorrow THANK YOU BOYS...Boise, Idaho 😊
thanks for keeping it simple
I JUST COOKED THIS PORK LOIN, YOU GUYS HAVE THE SAME STOVE AS I DO.. EVERYONE LOVES THIS, IT WILL BE GONE BEFORE THE DAY IS OVER. THANKS!!
Thanks - came out perfect!
Excellent!! Quick, moist and tasty. Thank you.