You Should Know: How To Cook the BEST Pork Loin You'll Ever Have!
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- Опубликовано: 30 сен 2024
- Episode 01 of our YSK (You Should Know) series, where we teach you simple cooking recipes/methods/tips that everybody should know.
Twitter: twofittwins
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Paul's Instagram: HealthNutLife
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More Recipes: www.TwoFitTwins.com
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I gotta tell ya...that came out so perfectly! You taught an old lady something.
Oh good lord
@@salperea3523 😂
This will be the 4th time I have made this recipe. It's perfect every time! Thanks for sharing!
thanks for keeping it simple
Thank you both very much. I like this method.
Still trying to figure out the equation part! How do you get to(5.5)times the poundage??
To calculate the initial cooking time at 500 F, you multiply 5.5 minutes by the weight (in pounds) of your roast. So, if your roast is 4 lbs, you would get (5.5 X 4 = 22). So, you would put your roast into a preheated 500 degree oven, close the door, cook it for 22 minutes, and then without opening the oven door, you turn off the temperature and leave the roast to finish cooking for 50 to 60 minutes. If you open the oven during this time, the temperature will fall off too quickly for the second stage of cooking to complete. Hope this helps. :)
@@tanyafenske5091 Would this process work in my counter top oven? 🤔😜
Oven set to 500?! No way bro
You two really make something look so eewy in the package look SOOO damn good.. just got bacon srs.. now I wish i had Pork Loin!! I love you two and your video's!! keep them comming and i'll be a lil fangirl!! I'll be trying this soon.. so much inspiration; you guys are amazing Paul and Joe!! xx louz
The Strong Girls AWW Louzzie! You're so awesome! You definitely gotta give this a try! So Good! :D
What temp did he cook it in 350? I rather cook mine in 250 slow cook let the meat get to temperature.
Great job thanks
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!
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.
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
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
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.
Come on people stop putting music over the top of yourself speaking.
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
My loin is 2.05lbs that’s under 12 minutes. I’m scared 😂
😅😂 are you still alive😂
Ha ha you made me laugh 🙂
Hope all is well 🙂
Well I don’t eat pork but the people who ate it are still alive lol thanks
12 minutes at 500° then a lot longer as the unopened oven cools which takes a while.
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!!
Cheap pork tenderloin roast-those were the days. Today, it’s difficult to afford ground beef.
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
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
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 know they're twins, but they weirdly come across as a gay couple.
You're are always looking for action I guess? LOL
They are both
It's the yorkie 😂 usually an indicator
LOLOLLllll
In this day and age - I believe that everyone is somewhat queer that is expressed differently. I have no phobia nor attitude towards "gays". I do enjoy humor and will laugh at anything - although it can offend others.
Laughter is like an unbridled horse. It runs free and unrestrained
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.
It's insane seeing how many views this video has versus their other videos. Algorithm much?
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 !
That's got to be the dullest knife on earth. Invest in a knife sharpener.
It's 2.47 per pound in California (in July 2024).
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 😅🤣
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 🤗
You guys are awesome. Meat beats every other food it competes with.
Nasty why not wash meat first before cooking. Should always wash.
Still good to this day even though it’s 10 years old.
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
Cut it thicker too so meat dun dry out.
Presents better as well.
Hi did you guys bake it or broil it? Thanks
Ok so my pork loin is only 1.5lbs so I only leave it in a fully heated oven for about 8 minutes
Did it turn out good
@G Reg it definitely wasn't long enough! I can't remember how long in total I put in for though. After 8 mins it was still very pink.
Don’t take this advice... it’s shit... you will be chewing on a belt
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......
Oh no. No skin for crackling. That is criminal. lol
The way i cook my pork loin is on my smoker. Always comes out tender,and juicy. 500 degrees is way to hot slow down your cooking boys. Rise off the pork loin. Use bbq rub instead.
I use a pellet smoker. I a smoker my general rule is LOW AND SLOW. Mine was about 200-250. I don't recall the time. I would check temp after 4-5 hrs, a beautiful smoke ring. Then have another amber ale. If your guests are salivating and you are impatient. Resort to the oven to finish it off. This might be a good time to slather on BBQ Sause, on this I don't use the sauce, offer as a side.
Use a thermo, very necessary.
I would be open for an invite. As sides, I like pot sal, baked beans, and corn(if fresh).
Don't use Farmland Extra Tender or Hormel Alway's Tender brands of pork. They are what is known in the meat industry as "pumped pork" the pork is injected with a sodium phosphate solution so it hold lots of water and salt (look at the ingredients on their labels). Just use regular pork.
Like the simplicity of the recipe.....but you may want to sharpen your knives. Too much sawing.
They need a carving fork and knife.
😜🤓
If you trim off the silver skin you can cut through it easier and you wont have to chew it. Yuk. Who cooks in oven anymore? You need to grill that thing!!
Are those little dogs good to eat?
Actually yes, very tender especially when you marinate them. Thanks for caring.
why yall stop making videos
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!
Am wondering why other videos say to cook the roast at 25 minutes per pound? Pork is nothing to mess around with.
prolly because they dont use the 500 deg method.
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... 💓✌💓😊💓
Nice video but u was cutting that pork loin like u was cutting a tree down poor butter knife
Cook fat side up - not down
Nope, if you do that it keeps the bottom from getting crispy. Gordon Ramsay said it many times. Also because the fat is on the bottom, when it melts it will not wash the seasoning away, and the bark retains all the flavors you added
did you say 500F? you are not really clear what degrees.
500F for 27 minutes THEN TURN OVEN OFF AND don’t disturb for an hour
Could hardly be clearer. 509F for 27 minute, oven off, do not disturb for 1 hour. Done.
5.5 x number of pounds of loin = ______. That amount of time at 500F then oven off for 1 hour. Boom! Done!
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!
made this tonight, came out great. i think the people complaining cant follow basic instructions
what temp did he set his at?
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
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!
Did the exact same thing today and it was amazing! Thanks
Wow that looks like it came out fantastic! I'm excited to give this a try. Thanks for sharing this simple recipe!
Excellent job.👍👍👍👍👍😊😊😊😊😊
I'm cooking this tonight, God help me lol.
Wonder why this was their last video they made on here?!
I'm hoping I don't burn the house down but if I don't this might work!
I made this pork loin for dinner tonight, it turns out perfect thank you so much for sharing 😊
Good job, fellas. I was a hero with your recipe last night. Way to go! Thanks
I stopped watching after he didn't rinse to meet
"The same thing from bacon..."
Oh boy. 🤦🏻♂️😂
Did I miss what the temperature of the oven was?
550
Nvm looks busssin
The whole twin thing threw me tf off i was like WTF
Same here aint got nun to do with the meal
Just noticed the clock on the stove. That was 14 minutes of resting! 🤣🤣🤣
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?
Roasting the pork loin (uncovered)with 1inch of water in the bottom of the pan is a better method to introduce moisture into the meat IMO.
So my pork loin is only 1.15 pounds. So 5.5x1.15 is 6.325. So I cook mine for 6 minutes? Cause I'm make one in a couple of hours.
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?
Tried it OUTSTANDING ‼️ thanks for the recipe my family loved it and it impressed my mother-in-law and she’s hard to impress 😉
Tried this for my first roast ever and it came out awesome! Thanks for the vid!!
Hi! Please explain what the 5.5 means? Thank you!!
I always go to your video, simple, comes out great... Half for me and half for my 2 little dogs, thanks again-
Lol, … dang I know this was an old video I little baby pork loin.
Was a unbelievable 393 a pound ! And this was just eight years ago, holy crap!
Nice to see a couple of strapping young lads putting together a cooking video.
Great work. Keep going 💪
The Cooking method looks good, will try it. You others, who are commenting not related to cooking, get lost!I came here to read and see good ideas not to read filthy comments.
Zsuzsanna Matalucci. Your just as bad as the people your griping about.
(1st amendment) let em speak.
Thank you guys! I know this is a whole video, but reading the comments I know it’s gonna come out great!
Mine turned out fucking amazing, also the easiest recipe i've ever cooked.
Looks overcooked. Should be a bit pink. I cook by temp, not time. Pull it out at 140 degrees F. and rest for 10 minutes. Cooking by time is for baking cake and cookies, never for meat.
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.
So.....................whats the oven temp? Ok i found it thanks 500 Degrees
My oven doesn't go to 500 degrees Fahrenheit. The highest it'll go is 446 and that'll probably burn my place down.
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 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.
Better than diced or minced onion is quartered onion, like a couple large quartered onions.
AMAZING PORK LOIN ROAST YUMMY 😋❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨,
Thumbs down! You didn't remove the silverskin first! That is rule #1 always!
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.
I cant sub for u guys to teach ME the things I should know bc unfortunately y'all have alot more learning, yourselves! Yikes! Sorry...mistakes are necessary for perfection one day. I'd leave this vid out of your repertoire🙊 Painful to watch! BUT GOOD LUCK!
I've got an excellent prime rib recipe very similar to this. On the other hand. Eww! Almost puked when you opened that roast and didn't bother rinsing it off before prepping.
Hmmm, I'm thinking that the formula would be dependent on your altitude? I live in Colorado at 7,000 feet above sea level...
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!
It’s cold where we live and it didn’t cook in an hour with the oven off. Need to compensate for ambient temperature.
I'm truly surprised how many people comment on here that failed to follow the recipe step-by-step or that don't realize we cook meat to kill off bacteria (salmonella, contamination, ect.)
Beautiful! Thank you very much! Jesus loves you! He died for you and took your sins and gave whoever will believe in Him, in their heart, Salvation! Salvation is Grace alone, through Faith alone, in Christ alone! All you have to do is believe!! Jesus did it all! We are all sinners and the wages of sining is death! So Jesus (God the Son, the Son of god, the one and only Saviour of the world) came, died (taking all sin for all time with Him) to the grave, and He rose again on the third day! Proving that He is God!!!! Proving that his perfect sinless sacrifice was enough! That those that believe in him are declared justified, (just if I'd never sinned)!!! You are declared innocent, forever!! Jesus died taking all sin, for all time with Him to the grave, it was buried, paid for in full, and He gave us, all those that will believe, His righteousness! We are the righteousness of God, in Christ Jesus! All you have to do is believe it, receive the free gift of Salvation! We are all born sinners! We are born with a virus called sin! There is nothing we can do, nothing we cannot do, and nothing we can continue or not continue to do to keep our Salvation, once we have it! God did it all, continues to do all and it is done, finished! You will be sealed with the Holy Spirit! You're dead spirit, that you were born with, because of sin will now be alive forevermore! That is the good news!!! That is the Gospel of Jesus Christ! Gospel means good news! You are free!! ALL you have to do is believe and receive His free gift! God bless you and your brother, and whoever's reading this and I hope you have an absolutely beautiful day!
Anyone else end up with a raw pork loin?
Scott Caputo I followed the step by step ended up with raw pork.
Jose Abreu This method works perfectly on a beef rib roast, especially if you want it pink in the center and tender. But for pork... no way... there's no way this works on pork.
Scott Caputo
did you let the raw pork roast sit out and come to room twmperature.
Aaron Mackay - I let it sit with foil over it for more than 10 minutes... longer than the directions
Scott Caputo
That isn't what i meant.
I meant before cooking did you allow your roast to come to room temp. at least an hour.
You need to make sure you do that before cooking or the center is cold. thos method requires the roast to be room temp or the cook time has to be modified.
The piece of Pork Loin is too big, I have to cut it in two pieces and I will Cook it together, do I use the total time for the whole piece or just as I will cooking one small piece?