That looks delicious and very easy (always assuming I don't mess up the slicing of the pork at the beginning!!).Will try that tonight - thanks from Crete (Greek island) Have subscribed x
I've been making potatoes like that for decades, except I leave out all the salt, but do add freshly chopped garlic, onions, paprika, dill weed, and savoury. I also use olive oil. Sometimes I add fresh mushrooms to it. The tenderloin looks good, but again, what is with the salt? It would be too salty both for good taste and good health. The last time I did a tenderloin I used two halves and made a bread stuffing with cranberries to put between the layers. Tied it together and wrapped in sugar cured bacon. Roasted potatoes and onions around the roast. Then, using the drippings on the bottom of the cast iron skillet I used as a roasting pan, made gravy with fresh garlic, parsley, savoury, dill and real Worcestershire sauce. After the pan was deglazed, thickened the gravy right in the pan. Delicious indeed.
The human body is as salty as the oceans. If you do not get your salt in canned or preserved foods then you must get it from somewhere! In North America, 70% of the products sold as "food" is garbage" preserved with sodium chloride. If you are eating a good quality salt, then go ahead, salt liberally. The salt/blood pressure thing is a myth.
Bonjour, Je vous regarde depuis la France (Paris) et vois que votre recette a fait le tour du monde ! BRAVO ! Je vais la tenter prochainement. Amicalement Christiane
Merci pour cette bonne recette que j' ai réussie. Très originale la découpe décorative du filet mignon. Je regarde votre vidéo depuis la FRANCE et la ville de LACANAU en Gironde près de l' océan.
Elisabeth from St Louis, USA here. I love having a new way to prepare pork tenderloin. It's a wonderful cut of meat and so versatile. Sometimes I make schnitzel with it, sometimes I stuff it, cutting it open like you do, but then rolling it around the stuffing. Your way looks very tasty! Thank you for this video. It is well done.
This sounds really good. Thank you. I cook every evening meal. Love it. But short on ideas for variety. Going to try this. Thank you. Melbourne Australia. Patterson Lakes actually. Lol
Hallo Patrick, es hat Spaß gemacht, dir beim Kochen und Backen zuzuschauen. Du kochst sehr herzhaft schmeckt bestimmt sehr gut. Werde Mal etwas nach kochen. Man sieht das du sehr gerne und mit viel Liebe kochst. Wünsche dir weiterhin viel Spaß bei deinen neuen Kreationen. Liebe Grüße und guten Appetit 😊
Jestem z Polski z Krakowa.Dziekuje za przepis na poledwiczke bardzo łatwy i prosty Tsk musze zrobic I przekonać się czy pyszna jest poledwicxka.Dziękuje bardzo.Serdecznie pozdrawiam.
Pork tenderloin is a delicate flavor and it can be dry when over cooked, perhaps pan seared medallions with portobellomushrooms in a marsala flame and pan fried bread,,,this recipe would do for meaty pork belly bone in,,,
Hola, Gracias por compartir tus deliciosas recetas. ¿Me puedes dar una sugerencia para hacerlo condimentado así, pero asado a las brazas en la parrilla? Un fuerte abrazo desde Uruguay
I love this recipe, but I needed to make a change since I didn’t have barbecue sauce. So I made a simple one using teriyaki sauce, pineapple juice and garlic. Then I put a couple of slices of pineapple on top during the cooking. The result was extraordinary.
You asked, I'm WATCHING YOU from the biggest state (TEXAS) in the U.S. I love watching you prepare things I've never had, but your video's are so great, I'll be trying some of them shortly, surprising my family. Thank you for all your recipes and hard work. By the way, do you live in Spain, or not? Best wishes and God Bless You. Linda
Ich finde es großartig,wie sie das FILET STÜCK VERARBEITEN!
USA. Your recipes are wonderful. Thank you for sharing them with us.
Hallo aus Deutschland. Wir testen heute das Gericht
Я Ольга всегда смотрю ваши рецепты вот завтра что то приготовлю я живу в Израиле
Россия, Москва Выглядит очень аппетитно!!!
Да, Москва - это самый аппетитный город
Delicious. Watching from Cape Town, South Africa.
London, England. 👏🏼👏🏼👏🏼👏🏼🥰
This looks so good. I love a pork tenderloin. I think my grandchildren would also like. I can hardly wait to try.
USA😍😍😍👍👍👍👍👍👍👍👍🙏🏻
I hate to cook! but that recipe looks so easy and delicious. I'm in Western Australia.
That looks delicious and very easy (always assuming I don't mess up the slicing of the pork at the beginning!!).Will try that tonight - thanks from Crete (Greek island) Have subscribed x
Watching from Canada. Like your work very much. Thanks.
Jsem z Českých Budějovic. Velmi mě baví vaše recepty. Jindřich Týra
It looks delicious! Mike from Minnesota USA
Hello, Mike! Thank you!
Good Evening from North Carolina in USA. I love your videos🥰
From Latvia!
Wonderful recipes!!!! 🤩 Thanks!
That looks delicious. Thanks for sharing your recipe. Hello from America.
I've been making potatoes like that for decades, except I leave out all the salt, but do add freshly chopped garlic, onions, paprika, dill weed, and savoury. I also use olive oil. Sometimes I add fresh mushrooms to it.
The tenderloin looks good, but again, what is with the salt? It would be too salty both for good taste and good health.
The last time I did a tenderloin I used two halves and made a bread stuffing with cranberries to put between the layers. Tied it together and wrapped in sugar cured bacon. Roasted potatoes and onions around the roast. Then, using the drippings on the bottom of the cast iron skillet I used as a roasting pan, made gravy with fresh garlic, parsley, savoury, dill and real Worcestershire sauce. After the pan was deglazed, thickened the gravy right in the pan. Delicious indeed.
The human body is as salty as the oceans. If you do not get your salt in canned or preserved foods then you must get it from somewhere! In North America, 70% of the products sold as "food" is garbage" preserved with sodium chloride. If you are eating a good quality salt, then go ahead, salt liberally. The salt/blood pressure thing is a myth.
Thank you for your work.
Bonjour, Je vous regarde depuis la France (Paris) et vois que votre recette a fait le tour du monde ! BRAVO ! Je vais la tenter prochainement. Amicalement Christiane
Desde URUGUAY. Muy ricas sus recetas. Saludos y agradecida por compartir.
Można przy tym zasnàć
Hi I can't wait to try this as I love pork tenderloin Many thanks.
I watch You from Romania, Cluj
Финляндия посмотрела, спасибо.
Merci pour cette bonne recette que j' ai réussie. Très originale la découpe décorative du filet mignon. Je regarde votre vidéo depuis la FRANCE et la ville de LACANAU en Gironde près de l' océan.
Hola❤soy de Uruguay,me gusta mucho tu receta e la voy hacer
Very unusual way but I love it 🎉, watching from Hungary 👍👍😋😋🤗🤗
Fascinating way to cut and roast the pork upside down on a smaller bread pan. Beautiful.
Elisabeth from St Louis, USA here. I love having a new way to prepare pork tenderloin. It's a wonderful cut of meat and so versatile. Sometimes I make schnitzel with it, sometimes I stuff it, cutting it open like you do, but then rolling it around the stuffing. Your way looks very tasty! Thank you for this video. It is well done.
Mm
This sounds really good. Thank you. I cook every evening meal. Love it. But short on ideas for variety. Going to try this. Thank you. Melbourne Australia. Patterson Lakes actually. Lol
Watching from Canada😊
Ficou perfeito, adorei a receita .
Acabei de me inscrever no canal,não vou perder um vídeo.
Parabéns.
Ricetta fantastica! Il filetto di maiale cucinato in questo modo rimane morbido, succoso e saporito. Ti ringrazio per questa splendida ricetta 😊
Watching from USA. Great recipe. Very creative. A sriracha type sauce or mustard aioli sauce wud be interesting I think
Another one I have to try! Your videos are excellent in demonstrating the exact steps in creating delicious looking meals! Thanks again!
Hello Donald North! Thank you very much I am very pleased! 💖
Просто и здорово.......
Love it from Norway👍👍
Depuis la France bravo ❤❤❤❤
Grate some fresh parmesan cheese on top of those potatoes to and put tyme with it also !! Looks very tasty !! America ,Wisconsin
Hello! Thanks for the advice!
Da un paese dove non si mangia aglio..
WOW you video just knocked out of the park I will never cook a pork tenderloin whole ever again!
Je suis de la Province de Québec au Canada. Plus précisément à Rimouski. Je vais certainement essayer cette recette. Merci
Hallo Patrick, es hat Spaß gemacht, dir beim Kochen und Backen zuzuschauen. Du kochst sehr herzhaft schmeckt bestimmt sehr gut. Werde Mal etwas nach kochen. Man sieht das du sehr gerne und mit viel Liebe kochst. Wünsche dir weiterhin viel Spaß bei deinen neuen Kreationen. Liebe Grüße und guten Appetit 😊
Jistě. dobrý recept,vyzkouším v neděli, Česko
Omg that looks delicious, will try it, thanks.
Muuuuy buena receta. Muy antojable. Un saludo desde Mexico feliz año 2024
Desde Argentina huelo y saboreo tu maravillosa receta. Saludos 🙋
Bin aus Rostock 🇩🇪 kann ich mal lang kommen zum Essen sieht lecker aus 😉✌️
Hallo!!!! Danke!
😂
Realmente rico 😋😋😋
Yo te veo desde Barcelona 🌹🌹🌹⭐⭐⭐🍀🍀🍀
Looks delicious. I look forward to making this
that would be very good and tender, great idea
Horst Kronstadt sehr lecker bravo.
extrem leckeres Fleisch. gute idee❤
Cette recette me paraît très appétissante. Je vais tester.
Vďaka z recept - zajtra ho robím. Prajem pekný deň, Bratislava-Slovensko
Thank you. Oerfect 💚
Scotland 🏴 🦕 😻
❤ merci beaucoup je vais essayer
I will try it👍
That looks like something, well worth trying, here, in the west of ireland!
Россия
Ik bekijk de video vanuit Amsterdam!
sou do Brasil e aprecio muito suas receitas
Fiquei morrendo de vontade de comer essas carnes .muito boa.parabens❤
Jestem z Polski z Krakowa.Dziekuje za przepis na poledwiczke bardzo łatwy i prosty
Tsk musze zrobic I przekonać się czy pyszna jest poledwicxka.Dziękuje bardzo.Serdecznie pozdrawiam.
Heel goed recept , ik ga het zeker proberen , Lena uit België ❤❤
Pork tenderloin is a delicate flavor and it can be dry when over cooked, perhaps pan seared medallions with portobellomushrooms in a marsala flame and pan fried bread,,,this recipe would do for meaty pork belly bone in,,,
Looks wonderful!
Looks simple and delicious - the hardest part was slicing the raw pork.
Estou assistindo no Brazil! Luiz
Jestem z Krakowa - Polska. Przepis rewelacja.
Надо попробовать я с Украины.😊
Привет! Вам понравится! ❤
Me gustan algo dulces, preferiría puré de papas o manzana Reciba un afectuoso saludo desde el Ajusco México.
Ich sehe aus Prag😊
Ogladam Twoje filmy z New Yorku
Hola, Gracias por compartir tus deliciosas recetas. ¿Me puedes dar una sugerencia para hacerlo condimentado así, pero asado a las brazas en la parrilla? Un fuerte abrazo desde Uruguay
I love this recipe, but I needed to make a change since I didn’t have barbecue sauce. So I made a simple one using teriyaki sauce, pineapple juice and garlic. Then I put a couple of slices of pineapple on top during the cooking. The result was extraordinary.
Thanks for this. I get too much bbq where I’m from and was trying to get another way to end this tremendous video and presentation.
@@danedwards8535😊
Great suggestion. Thank you
Estou em Recife ,Pernambuco, Brasil
Pozdrawiam z POLSKI👍❤️🌞
Cześć! Dziękuję! ❤️
From Canada
You asked, I'm WATCHING YOU from the biggest state (TEXAS) in the U.S. I love watching you prepare things I've never had, but your video's are so great, I'll be trying some of them shortly, surprising my family. Thank you for all your recipes and hard work. By the way, do you live in Spain, or not? Best wishes and God Bless You. Linda
I thought Alaska was the biggest state
I love what you did to the pork tenderloin❤
Thank you!❤
Montréal,Canada
Bonjour!❤
Ricetta bella penso anche buonissima grazie. Chiamo da Agordo Belluno 👍💖🍀❤️
Ogladam z Polskipozdrawiam i dziękuję
Turlock California 😊
Je vous regarde depuis la France
Bonjour! Merci! 💖
Bo njour recette réussie pterre trop bonne merci du Luxembourg
Desde España que buena pinta tiene.
ziet er goed uit ik ga dat zeker proberen ik kom uit nederland
aus der USA
Looks good
USA, state of New Jersey on the East Coast.
I prefere a souce , not too spicy, but with olive oil, oregano,1 teaspoon of sweet mustard, and garlic
ATLANTA, GA USA
Delicious recipe just exquisite tastes.
Que rico plato y nutritivo
Que rica receta❤
Very nice!
Toronto - Canada
Hello! 😊
Desde España 🇪🇦
What is the BBQ ssuce used?
Hummmmmmm que receita fantástica, molho vermelho
Polska❤