The Best Pork Tenderloin Sliders I've Ever Made | SAM THE COOKING GUY 4K
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- Опубликовано: 31 май 2024
- This video was sponsored by National Pork Board. Visit pork.org/cooking to learn more.
Today I'll show you how to cook pork tenderloin (the right way) - and turn it into the best sliders! And I forgot to mention my smoker was set to approx 225 degrees
00:00 Intro
1:10 Making a rub
2:07 Prepping the pork
4:42 Seasoning the pork
6:03 Pork cooking instructions
7:48 Grilling
9:00 Boiling potatoes
9:11 Cooking bacon
11:07 Cutting egg
12:40 Making dressing
13:35 Making potato salad
15:50 Trying the potato salad
17:14 Making a sauce
17:44 Pork cooking tips
20:08 Painting in the sauce
21:39 Plating
23:57 First Bite
26:50 Pork tenderloin ideas
28:15 Outro
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🔴 INGREDIENTS:
➔Pork Tenderloin
⭕ FOR THE RUB...
➔Smoked Paprika
➔Chili Powder
➔Celery Seed
➔Garlic Powder
➔Kosher Salt
➔Black Pepper
➔ Brown Sugar
⭕ FOR THE SAUCE...
➔Dijon Mustard
➔Soy Sauce
➔Honey
➔Salt
➔Pepper
➔Cayenne Pepper
⭕ FOR THE SALAD...
➔Potatoes
➔Bacon
➔Celery
➔Red Onion
➔Parsley
➔Hard Boiled Eggs
⭕ FOR THE DRESSING...
➔Red Wine Vinegar
➔Olive Oil
➔Dijon Mustard
➔Garlic
➔Chives
➔Sugar
➔Kosher Salt
➔Pepper
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
-
THANK YOU ❗️ 
Развлечения
Who else shouted out "Egg slicer thingy" when Sam asked? I did! I was proud of myself when he revealed the answer lol
I am French, I *don't* have that accent, I absolutely HATE hearing it, but it's SO accurately depicted here... I giggled.
This video has aged like fine wine. I hope someone strolls along this video and agrees!
You got it , I totally agree! Sam is my go to for everything I want to cook!
For sure. All the Sam recipes I've made have been fantastic. 😋
🤘
@@bwhaley419 Yeah, I'll be making this. After I do the fish tacos for lunch tomorrow and then the goat cheese mac n cheese for dinner...
Yoo
OMG, “ who invented ‘bacon bits?’...who is the person who said, ‘I want a tiny piece of bacon’ “
just one of the reasons I love watching Sam!
Those, 1 inch wide, large chunks of golden bacon were bacon "chips", not bacon "bits".
My dad and i havent had the best relationship after i had the chance to intoduce him to your channel we now have something to talk about all the time, thank you sam and max and everyone.
Sam has the most common sense about cooking, how to procedures, what to stock in the kitchen, how to process new things and overall, he has an excellent set of taste buds that thrive on the good things there are to try on other things. His kitchen/cooking skills are spot on...he belongs in the kitchen way more than that B Flay guy does, he's a natural. Flay seems jittery and skittish in the kitchen.
Def agree
awwweee, bittersweet, glad for the breakthrough
Like when you want to see him make a Texas style brisket
*if
Please do
Fan of Sam but he couldn't.. could not make a Texas brisket if his life depended on it. He could make a San Diego style brisket.. but never ever a true Texas brisket
Yo i was about to comment on here For him to make a brisket
pbe70 why not?
"And we mix." Genuinely one of the great signature phrases of all time.
I find myself thinking it regularly as I cook. So simple but evocative.
This guy and guga my two favorite channels I can't get enough
Imma have to agree with you but I cringe every time the guy says "lets do it" lol his voice is just so weird
Joey McDonel reminds me of nacho libre
Problem with Guga is no one is going to be able to make his recipes the man uses like 4 grand worth of kitchen products in his videos
Agreed
Binging with Babish is another good channel for awesome food :D both these guys are fantastic to watch!
PLEASE PLEASE PLEASE SHOW US:
Steamed Pork Dumplings. I've never been able to find just the right recipe...
For the filling you need a chinese restaurant to scrape the leftovers off the customer plates and grind it up for you.
Chef John on Food Wishes does a good one, but it won’t be Sam’s amped up stoner pork dumplings.
Can I add another PLEASE!!
Binging with babish has a good recipe for a fried/steamed dumpling
Do okonomiyaki next plz.
As a french I must admit that this imitation was on point ! I laughed a lot !
So funny, my Nana had one of those gadgets. My job was to use it to slice the radishes, limes and pearl onions. The limes and onions were for cocktails and they were a little hard to slice. The radishes, to make salad look pretty. Oh the things they did back then. When my Nana died I ended up with all the funny kitchen tools. I’m starting to use them again so my grandkids can see how crazy we are and carry on the madness. Don’t stop Sam, I love seeing the “tools” from years ago.
I’ve done pork tenderloin sous vide to 135 for 1.5 - 2 hrs, then reverse searing. Super easy and perfectly cooked every time.
We need a knife sharpening / utensil care video Sam!
I agree. Reason is, some knife sharpeners in retail stores are a gimmick when compared to the proper methods of blade sharpening. A sharpening steel is also part of knife maintenance and they aren't all created equal according to the Knife Merchant in San Diego, a wonderful place to shop for them as well as receiving the best customer service from each staff member. There's lot's of methods from lots of sources in how to sharpen, maintain and use cutlery so, it seems a mixed bag as to the correct method. Good knives are the start of long lasting cutlery that could easily be passed down generation to generation. Sam, I agree, how about a 30 minute or so video on this subject? Maybe join up with The Knife Merchant on the many types and uses for just your knife types collection?
@@Garth2011 I would agree on starting with good knives. But they don't need to be overly expensive if you know how to touch them up. The biggest part is not letting them get dull. I love my Japanese knives as much as my inexpensive Victorinox that I don't have to baby.
The instructions on this video work great.
ruclips.net/video/TdxqplP4LBI/видео.html
yeah i cant get my knives sharp for shit and they're not cheap knives!
@@akwilk80 Whats the issue? (I mean other than not getting them sharp. What have you been doing?) I'm a knife maker and if I can help, I'd be happy to.
That little smile at 13:09 is the reason why i watch every episode. I don't even cook but it's quite refreshing to watch someone doing something they truly enjoy. Cheers to you my good sir!
'Screaming Probe ' .....I ADORE you Sam!!!!😂❤
I`m so happy that you call it for what it is .....a pork tenderloin, I`m from Sweden been living now for 21 years in the USA.I was a Burcher in Sweden for 16 years and now I have been a meat cutter/ meat manager.... for 21 years in the USA....all people call Boneless pork loin a tenderloin.... well what it is worth...love your cooking vids..
Watching this after not eating for 12 hours is such a bad idea...
Mike Topps my guy, I feel your pain
I sleep for 12 hours and am never hungry in the morning
@@evan-ru9dq glad im not alone...cant eat till noon cus of my anxiety
NOT A BALLER
Congratulations?
@@evan-ru9dq I'm the same way. I can't eat when I wake up.
Sams the best personality on RUclips hands down.
I got So Excited when you said Bacon Pieces for the Potato Salad! Yes! 😍
Since you have stopped swearing, you have become my favorite cooking guy.
I love Sam.. the guy talking about knife safety while waving around a sharp knife in his hand. You da man, Sam! 😎
The ends need love haha, enjoyed everything about this, love watching u in the middle of the day instead of working... dreaming of pork! 💜
I’ve been cooking pork to 142F for over 30 years. I design systems used to control the thermal processing of meat and fish on a large industrial scale. You can well imagine I keep up on food safety issues in this line of work and the key is careful placement of the temp probe. The probe must be placed in the center of the thickest part as you pointed out. With that in mind it’s nice to see someone willing to recommend a more reasonable core temp for pork.
Just so happens I have lots of that dry rub already made up and a pork loin in the fridge. Thanks for the inspiration on the potato salad, looks like we will be eating well tomorrow in my home.
Sam, kudos to you!!! You made it thru the video without cursing and it didnt go unnoticed. AWESOME, we knew you could do it!!! I'm so proud of you.
There were however 2
"Oh Gods" that we can work on, but you are headed in the right direction. Maybe if you dont talk to Max much like in this video. Ok, its Max's fault. Lol
The ring on the outside of the slice is the smoke ring! Nice job! Traegers are awesome!
“People have been ruining pork for years...”
I see you’ve met my wife.
I feel your pain bro.
That’s funny cause while my girlfriend is a great cook, for everything on the bbq I must insist that I do the cooking and Sams recipes have made it easier for me to convince her that I too can cook!
You've met my mom.
LOL 😆
I made this. Not in a smoker but in a little 'toaster oven' in the garage because I don't have a smoker and it's hot here. We tossed the pork on some slider buns with coleslaw. To quote Sam, it was f****** amazing. Super flavorful. The wife loved it.
First of all, I am a kick ass grill master/pit master and really don’t need any help. Second of all, I mainly defer to your wisdom (with a few exceptions). Thanks Sam!
*painting on the sauce*
Sam: “please, oh please don’t toy with my emotions”
Fkn funniest shit ever
Sam, teach us about cutlery, silverware, like what are the main elements of a good pan, or a good cutting table.
Made the tenderloin, sliced it thin and put it on a 'pistolet' (a crispy bun / small baguette / explained for you Americans) with a bit of Boursin (creamcheese with herbs, again explained for you americans, lol).. It was friggin awesome. thx for the inspiration cooking guy!
I've been cooking Pork tenderloin at 145* forever, its about time a chef actually backed that
I have been watching you for years and everything you make is so simple and easy to make! Your personality just brings that extra ingredient to making you my favorite chef ❤️love your humor and thank you for sharing wonderful recipes...I’m about to go rub my pork tenderloin now👍🏽😋can’t wait to try it🥰
That's becasue IT IS SO SIMPLE -It's this guy who is making it complicated. ME? Lightly BROWN you tenderloin and do a PORK WELLINGTON. If you muck up cooking a Pork Tenderloin perhaps you should quit the kitchen!!
@@alberthall8148your so good in the kitchen that you have to watch Sam cook too 😂
Make beer battered shrimp tacos!!!! TACO TUESDAY!!!!
Hey, Sam! Two suggestions: 1) try using yellow mustard on the pork to adhere the dry rub, 2) Add some bacon grease to your PS dressing. Enjoy watching your videos!
I love Sams impersonation of Jacque Peppin’ ! 😎
Iv'e never made potato salad without mayo, this dressing looks really good! Maybe I will be converted
Mayo-less potato salad is German-style potato salad and its delicious
It does look good but raw garlic? I could go with say smoked garlic but wouldn't the raw garlic make it a bit punchy?
Love the smoker, you guys should use it more!
”this will help our rub stick”
Sam invented my new favorite euphemism for the male member. 🤣 Thought Max would’ve caught that one.
That black dress analogy, magnificent
Very very nice and tasty recipe my friend .... The pork is very well cooked and delicious Thanks a lot for this great recipe ! ! ! ! Hello from FRANCE ! ! ! !🍊😍🍄💖🍚🍄
nobody:
sam: *picks up whole roll of paper towels to wipe his face*
😂
He always does it 😂
It gives off a "I'm rich enough to use a whole roll to wipe my face once" vibe. Two or three sheets are getting soiled at once, so it's excessive!
Osrs or rs3?
It's at his house... At least he is not wiping his mouth with his hand or sleeve...When you buy his paper towels then yell at him.
Pork tenderloin is one of my favorite cuts of meat, my kids and significant other both hated pork. We were cash poor this week and I made pork tenderloin twice this week and I converted them.
Thank you National pork board for sponsoring this episode. Nothing boring here! I've been a fan of "lightly" cooked pork for years. I'm glad you share my enthusiasm. And I would be remiss if I don't mention your amazing potato salad. Let's all forget about bacon bits and use bacon bites 😋
I just made the BEST pork tenderloin I ever tasted in my electric smoker following Sam's advice and recipe. The thermostat-thing is a game changer. Looked all over for one to buy at a store and couldn't find one. Used my instant read one instead. Came out fantastic. Thanks Sam!
This might be the best looking thing I’ve ever seen on a food channel... my lord
German Hot Potato Salad...old time favorite. I made potato salad with a Honey Mustard BBQ sauce...potluck and no leftovers.
What is it with the uber confidence that Canadian RUclipsrs (ie. Peter Mckinnon) exhibit? Wonderful to watch!
Sam's laugh at 11:19 is fantastic and pure childish joy
I'm pretty positive serving that potato salad anywhere in the south would start a fight.
Pork looks great though
my thoughts too!
My mother would've cussed his ass out for that shit.
@Graham PGH I would respond negatively but I'm not because I'm not going to lower myself to your stupidity.
@@djpat5998 you still responded negatively by calling him stupid, jus'sayn
Matt Wright not really but go off
If you and the people that eat and like your cooking.....
THEN Your cooking is Perfect 😁😁😁
I'm starting to develop some sort of emotional bond with pork tenderloin due to Sam talking about pork here. Damn you, Sam "The Cooking" Guy!
I think it's the fourth time I've asked you Sam... Can you make a Juicy Lucy Burger pleeese?
already did it I think?
No seems like all he cooks is fucking burgers enough God damned burgers.
Even beforehand burger, burger,burger we get it ground beef veggies cheese some kind of fancy ingredient
@Max Go look at the last 3 months of videos I counted at least 12 burgers in 3 months. It's literally the same thing constantly bread, meat, cheese veggies, and some unique ingredient. It's lazy you child
@@jotto3638 im kinda new to the channel, but when you think of any dish its kinda similar. meat, maybe cheese, veggie, seasonings, a side dish, whatever. looking at sams videos and how far back they go, im surprised he hasnt run out of things to make lol. i wouldnt call it lazy
Here I am with a smoker in the backyard (ex's) that I was just going to give away. I'll have to try this! Thanks, Sam!
I thought your ex was in the backyard smoking...
pork tendering process excellent. bacon in potatoe salad,great idea. for me mayonnaise needs to be in salid. I do find you informative and entertaining. thanks Sam
This looks amazing...I am going to try making this soon..Thank you to you and max for making these videos
"There's enough here for 3 or 4 people."
Me: "Um...sure okay...or just 1 of me."
Exactly my thought. What are the other 3 people going to eat? I'm more like: One filet for each person.
Sam, I want you to know I’ve been binge watching your videos since I discovered you, keep up the tasty food and funny ass commentary!
We have never agreed with the federal governments guidelines for pork and we have always cooked pork to be pink not white. We watched your video yesterday and we made it for dinner, your glaze is sooooooo amazingly good we had it for breakfast today! I am now going to force my sister to try it because it was TFG (That -bleep as necessary- Good!). A thumbs up is Not good enough, not talking to your fans....Taking to YOU! Love Ya Sam, your humor your food heck everything, THANK YOU MUCHO LOTS for sharing!
This is by far my favorite cooking channel! The editing is top, Sam’s humor and skills amazing and the food just comes out incredible every time. Very good. Subbed and shared. #MACA
The potato salad is amazing! I've made it a handfull of times and I have friends that have as well. My personal go to recipe for a Potato Salad, and Honestly you don't need the bacon. It could be an episode all on its own.
No way, the bacon stays. Honestly, you don't need the hard boiled egg.
Order of operations and efficiency gained from tips like, “before I wash this hand” are important to me. I appreciate the advice and your attention to detail!
I made all of this tonight. It was divine in flavor. Unique taste.
Westmark from Germany still makes that kind of egg slicer !
I dont know about you guys but I love my pork chops fried hard 💯
But this is pork loin And I love chops with chard BBQ
I made this last night in a 275 oven with a meat thermometer set to 145 degrees. Sauced it up right out of the oven, waited 10 mins and oh good lord! Leftovers will be the sliders tonight. So good. Added a little extra smoked paprika to “mimic” at least a little more smoky flavor into the meat.
Excellent video! Your dishes always make me hungry! Keep up the good work. Thanks
I've been trying to convince my mom of this pork temp for YEARS. I made her some tenderloin once and she finally believes me!
PS...you forgot a killer Cuban sandwich in your versatility segment 🤤🤤
Mine, too. She yells at me when I cook a steak to a perfect medium that it is raw. 🙄
@@scottamori3188 "Medium" steak is overdone. Perfect is somewhere between rare and medium-rare.
@@jreyman depends on the steak
Not just pork and beef, every meat (including fish) that are cooked all the way through are ruined meat.
@@osamu_90 tell that to chicken
The most unproblematic man on RUclips 😂
Yes yes yes I have been beating the butcher block on this subject thx for enlightening us. Great job as always
Never made pork tenderloin before but I purchased a quick-read thermometer w/probe and your video made me want to give it a whirl. I set the temp to 143° and it was the juiciest pork tenderloin I have ever had. The rub and sauce were also great (I also made a garlic sauce, using Kewpie mayo, of course).
As a Portuguese I appreciate you making fun of the French.
As do I with my English heritage!
As a dutchie I appreciate it too😀
I'm Italian. I make fun of the French all the time.
American here, the French aren’t commenting because they surrendered.
@@barrymcockener4336 🤣🤣🤣
this is porkfection
I love the relationship you have with your sons. So genuine.
Hi Sam, I really liked the educational side of this video... versatility, healthy, lower in fat than Chicken... and the fun vibe. Keep ‘em coming. Cheers. 🇨🇦
The Mayo comment vs the shark took me out. 😂 My face was like... 😔 Here he goes about to lie.. 😂😂😂🤣🤣
That's the *BEST PORK TENDERLOIN EVER* gotta be a big like 27 from me......😋😋😋😁
the clip is 28minutes long posted 10 minutes ago, how the fuck do you know? Also, you posted 6 minutes ago.
0stmackaa that is hysterical!!
Kiddie fiddler
Just pulled this off tonight. It was amazing, gorgeous, juicy, tender..... Thx Sam!
My guy.... I just followed your recipe (although I did baked potato with butter, chives, and bacon cooked in a cast iron skillet while the pork was smoking) and it was absolutely money!!! Looking forward to doing more of your recipes!!!
“By the way I washed my hands” 😂
Brother wen he say this will feed
3-4 people
“Dad it’s just us two right yah k get 10 of them !!”
The excitement sam has over the egg slicer! #gold
Sam you are my hero! So fricking good! I'm going to try all of the different pork loin recipe's you show cased!
I've been eating pork pink for years and I haven't died yet...
Try pink snapper...
@@kfstreich4787 Now that will kill ya.
@@johnchase4408 avoid the bad stuff
Me too. No issues!
a man before his time.
What was the temp on the smoker?
When he put the pork on it was 285.
I made these tenderloins tonight on my Weber Classic. Temp probe (ThermoPro) was a perfect tool. Pulled them off at 145 and gave them a baste. Outstanding. I made my own German style potato salad which was similar to yours (no mayo). Tip: use great bacon. It pays. I'll never make tenderloins again without monitoring the temp. What an improvement. Thanks Sam and the gang.
Well Mr Sam Sir,for me that was the very best video,absolutely ,have to very make that meal,thank you so much for the way you speak about and explain as you go along.
Sam:People have been ruining pork for years
Me: *Laughs in spanish*
jajajajaja
How did he not say "It's eggcellent" after slicing that egg :D
Been watching for quite a while and somehow missed this one. But gotta be one of my favourite videos you have made. Just love the analogies and the French accent!! So entertaining I’m not sure what you are cooking
Nice job, Sam & Crew! I've cooke pork loins fer many years, still haveta tackle me some tenderloins on my smoker!
I want a “ And We Mix” T-shirt
this does not help me with my intermittent fasting... 😂😂😂
Can’t wait to try this...looks amazing
Sam, you are the most entertaining cooking show on Utube & your recipes are great. I so enjoy watching you. And I love your off color occasional comments..
Who else likes pickles and olives in their potato salad?
TeaKae olives?! 😳
I Play tuba green olives are the best!
Pickels absalutly!!!👍👍 olives???🤔 huh never tryed it there good by there selves,
Green olive with pimento 😍😍🤘🤘👍 dang it now I'm going to the store!!!
Should’ve used the egg slicer on the potatoes too.
Hey Sam - I've been cooking Pork to slightly pink for a number of years. Glad to see you joining the crowd. I'ts soooooo yummmilicious ! !
I have made this several times on my kamado grill! You have knocked this out of the park! Keep up the awesome vids!
the French impression had ME CRYING of laughter!!!!! OMG!