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Rhoda Makes Perfect Pork Tenderloin | Epicurious
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- Опубликовано: 17 сен 2017
- Rhoda Boone shows us how to grill the perfect pork tenderloin!
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I made this tonight for dinner with roasted potatoes, carrots and onions along with fresh spinach, garlic and lemon juice. The pork tenderloin was juicy, moist and the carmelization of the brown sugar was perfect. We ate and we are better people because of this dish.
Next time glaze the potato and carrots with honey mate, it takes the experience to a while new level
We need to see more of Rhoda's wholesomeness back in the BA test kitchen too
I concur
@@dobby1327 👏👏👏
I just love Rhoda so much, I know I'm not the only one
This is the easiest recipe, with such a high end flavor payoff. That sauce, because of the pan being deglazed from that rub cooked into the pan is spectacular. I took pieces of leftover tenderloin and gingerly dipped them into the pan, after I finished dinner, as I put it away. I just can’t get enough!
Love quick simple recipes like this! I've made Rhoda's recipe a few times now in a cast iron skillet and it's so good.
Great recipe and great presentation! Thank you.
Wow I just finished eating this amazing dish. It was exquisite. Thank you!
great video thank you! Tasted great!
I have used this recipe like 10 times and it's great everytime! Thanks Rhoda!
Thanks for your help!!!
Just made this. AWESOME!
OMG! That was really The Perfect Tenderloin! Thank you!
Made it today and it was delicious!!!
Made this this evening. Awesome!
Wow she is just as I expected calming influence excellent cook
Gonna try this one this weekend, very excited. I think I'll use the Traeger for the oven cook with asparagus. Thanks for posting.
Well Done Chef Bravo best Recipe besides mine...I Loved it!!!!
I did it today.........delicious!!!!...Greetings from Quilpue, Chile
Made this tenderloin last night and it was awesome! The cumin and brown sugar were a great combo. The pork came out juicy and flavorful. I did have to cook the pork about 6 minutes longer to get the meat to 140.
I made the tenderest of tenderloins today thanks to you Ms Boone, thank you!
I made this tonight for my hubby and it tastes amazing. So Easy.
Just made this tonight. Best pork of any kind, that I've ever made. Tender, salty, sweet. Thank you for this delicious recipe!
Someone hasn’t had pork belly before.
Thank you!
Nice and simple.
I just made it, delicious and simple !
I did this with a twice baked potato tonight. A whole luxury meal for three people under $15 total. I just cant believe how good this was. First time I've ever eaten pink pork.
I tried this with just a regular pork loin roast. It tasted great!
Well Done Chef.. I liked your Video... Well Done.....
im going to try your method tonight.
it looks delicious. i dont have a thermometer so that part will be guess work
They’ve got them at the store...
I'm definitely making this. Quick, easy, and saves on dishes. Plus I already have most of the ingredients.
I’m in love
It’s incredible, made it with carmelized carrots, and asparagus. About to do it for the second time tonight
I am going to reverse sear one tonight. I expect to leave behind the ancient way of searing first. My marinade will be a salt pepper mustard and honey mix.
We stan our queen Rhoda
You must try smoked pork tenderloin. Yummy!
If you want your sauce to be a sauce, reduce the wine by 1/2. Better yet, use half that much wine, make up the difference with stock and reduce by 1/2.
please add a link to the thermometer that you used. tks
Its 1:25 am right now.... what am I doing with my life
Yogurt Man haaaaaaaaaa
i clicked...
This approach worked really well, though I kept mine in a little longer. I also did a totally different seasoning, but I was really interested in this video for the approach. If anyone's curious, I used thyme, mustard powder, oregano, sage, garlic powder, and onion powder. It turned out really well! Using the cold butter, versus how I usually just take a piece of room-temperature butter, made a huge difference in the pan sauce texture.
Pan seared pork and a sauce to boot! Nice!
Rhoda is stunning
I wanted to know what temp the oven is set to and maybe I missed it --- Time to find another utube vid
Do you let it rest an hour at room temp before cooking or straight from fridge is fine?
No need for the rest, makes no difference in a hot pan. (But yes, this was often advised in the past but turned out to be useless).
Hey, it's super nice and tasty , but isn't the sauce too thin?
Thanks for answering in advance
also would have been nice if she had plated it with potato and veg or something better visual.
Did it, was great.
Stan Rhoda
where is the recipe located on this page? Usually it here under the video but I don't see it.
What temp??
I LOVE U RHODA
Nice recipe, but you need to reduce your sauce more.
Yeah looks more like a broth
Was it tender ??
um... what oven temp did you use???
190 C degrees
She never said what would be the oven temperature
Got that same stove as you.
A beautiful recipe presented by a beautiful cook. Win, win!
What is the alternative for cumin??
0:20 when you say ground cumin i thought you said human. xD
LMAO!
Gotta grind up that human flesh am I right
What non-alcohol would you suggest instead of wine?
Chicken or veggie broth
Rub ingredients:
teaspoon pepper
tsp salt
tsp cumin
tsp brown sugar
Hi what if I dont have cumin what should I use? Also in white wine I dont have that too.
What kind of wine.. does it make a difference??
If you can have a glass of it and enjoy it then is good to go.
@@JoeHabana ha.. thx joe .. the logic is undeniable
Reverse searing works much better. 195F in oven for 20 minutes then sear all around.
Reverse sear is 100% the way to do these. Did two of these tonight. Put in oven together at 250f for 50 minutes then sear at 500f on a bbq for 6 min. Came out perfect. Make sure to salt and spice 24hr before
Never tried reverse searing pork tenderloin, but the video's method works perfectly for me. I've probably used this method about 20 times.
I pitched a tent
This is about as fail-safe as recipes get and the result is great. It's the foundation for everyone to do what they like: thin sauce, thick sauce; wine, stock, whisky; cumin, mustard; sugar, honey. . . Start with this basic method and you're away. (Did it say it was great as is?)
"its a healthy lean meal" .... proceeds to put a stick of butter into the sauce.... ... ...
Can anyone tell me how to make this using only the pan? I live in Korea, and here, we don't use ovens, so very few people have ovens in their homes. I don't either, but I really want to try this using just the pan.
Hmm you could lower the heat, and cook it with the pan covered after searing! Flip the meat occasionally as well.
Look for one of Jacques Pépin’s recipes. He does a pork tenderloin using only the pan.
Rhoda!
what, no garlic? still looks good
Who gave pam from the office a cooking show??
Call it a broth
You dint say what temp the oven is
They did, 375 but I'd go with 450
Sauce not nearly thick enough, meet overcooked. Seasoning I like
Do you people realize that the people in these videos are real people. They see your comments, and they react to them, even if they don’t respond. Would you say all the things you comment on the internet to the person, if the person were right in front if you? If not, keep it to yourself next time. She cooked a simple meal, and all most of you did was criticize the way she did it, and criticize her way of talking. I bet all of you are perfect, and cook better than everyone..... 🙄
I read your comment expecting to see a bunch of horrible comments but didn't find any. One person commenting on her tone and a few comments asking her questions about the recipe or criticizing it. None of them seemed overly mean or off topic. Just because they don't word it in the most sensitive way possible doesn't mean it's hate, it's just a bit of constructive criticism.
🤡
shes so beautiful
Love the attention to detail, using kosher salt with pork. - I'm joking, I'm going to follow this technique at home.
I didn't use the brown sugar because I am diabetic but the recipe otherwise was good.
Pan sauce = gravy ?
CAn I use beer instead of white wine?
Is the sauce supposed to be that runny and thin?
Just add some cornstarch to your liking
Probably should be reduced down about half to intensify the flavor and pour better onto its intended target.
Delicious !!! I have as well a pork tenderloin recipe, if you want to check it out
I miss her
No time or oven temperature.
Love this recipe but am I the only one who has to almost double the cooking time to get to internal 140 degrees. Tried in both ovens and needed much longer cooking time
I like her 🙂
i tried this and im never puting cumin on it again
She's beautiful
Perfect..... NOT Sous Vide..... I don't think so Tim....
Who is here for the new body marker by pork tenderloin?
Left it 14 min in the oven at 375 and it was totally raw
Marian Pantilei: even after searing the exterior? Must had started with a very cold piece of meet.
Than cook it longer?
When you cook wine or any alcohol doesn’t it lose all alcohol content after cooked??
No. A percentage of the alcohol remains depending on the method of cooking e.g. flaming or reduction
That's gotta be the smallest pork tenderloin I've ever seen...kinda don't wanna say what I've seen that's bigger than that...
The only way i cook any meats is my charcoal grill or my smoker. Low and slow..yummy!!!!!!
sauce is watery. meat looks dry. nice color though. pity thats not gonna save the meat.
Nice work. Cheers from #bbqsavedmylife
mannnn she can handle meat
Good recipe but if you make the sauce it takes to long to reduce the wine i would just add cornstarch if you do the wine the pork will be practically cold by the time your sauce is done.
That pan 'sauce is watery as heck! Should have reduced till syrupy
Did you just say, "If you're tired of chicken..."? We're talking about pork here, right? That's like comparing bacon to chicken wings.
Finally, a cooking demonstration where the cook uses a meat thermometer to be 100% sure about the doneness of the meat. Unless you're a professional cook and cook meat on a daily basis, I do not see how the "touching your palm" could be a reliable method.
Oh also…Searing keeps the moisture inside vs on the pan or plate…… 🙄
Probably not a good idea to make a pan sauce in a cast iron...