I’m going to try and make this nonalcoholic for a pregnant guest with nonalcoholic, sparkling rosé Instead of Moscato. I’ll let you know how it turns out!
Made this with Dan-O's seasoning using your cooking method. Cooking time may vary. 15min per lb was perfect for my oven. Came out tasting absolutely phenomenal 🤌
I would consider myself a good cook (noyhing fancy, just serioius decent meals) but I have to admit, I have over-cooked pork, like, always?. A tender=loin dosent like slow cooking, well, maybe if you need two glasses of water with every slice? Yes, I am the original guy who likes his steak well done or at a push, medium well? Getting to the point where I have to admit you cannot treat pork like that? or can you? different to make a slow braize stew or curry, still a bit tough though? I'm just glad I didn't post photos of my bread making attempts, oh dearie dearie me? AND I followed the recipe exactly, big mistake, huge, I generally cook with my nose, whatever ingredients and patience. It doesn't seem to work with pork? Less is more, probably?
Hey, Connor?! (It says con McGrath, so I'm guessing Connor... Sorry if your name is not Connor). I read your comment, and I may be misreading it, so ignore me if I am. If you are saying that steaks and pork loins should be cooked differently to get the results you want, yes. If you are saying that "well done" steak and "well done" pork are two different things, definitely. Before air fryers, if you wanted a fully cooked pork loin that was moist and flavorful, you absolutely would slow cook it. I'm not very experienced myself, but I do know that using an oven/a grill to cook pork loin is a long, slow process and totally worth it. Also, I have tried a couple crockpot recipes that were 8 hour recipes that were delicious and moist as well. However, now there are air fryer recipes that, if done correctly, are delicious, moist, and less time :) idk if any of this helps.
I am literally making this as I watch your video. I found your recipe and clicked this link. Talk about a humongous improvement!! Best of all, children approved. My Godchildren asked me, "Pow Pow, did Aunty Erin make this for us"? I replied, "No, I guess I better step up my game then huh"? We all know kids and the o tact they have at times lol. The quick reply I got from all of them went something like this, "Yes you do Pow Pow, Aunty Erin makes it better"! Thank You for saving my butt and dinner!!
I found this recipe on the internet then looked for it on RU-vid (Obviously I found it!). I've used this recipe once and I followed the recipe almost exactly...I didn't do the 10 minutes at 400 degrees however it turned out great. I'm going to do another pork loin today and I will make sure to do the 10 minutes at 400 degrees. This pork loin along with parslied new potatoes, green beans, another side dish and biscuits will be a wonderful meal. Thanks for sharing.
I want to make tenderloins for thanksgiving this year and need to make 8-10 can I cook them all at once in the instant pot? or should I try to run 2 pots?
Nice! Your videos should be seen by more watchers. May I repost your channel without changing anything on the clean platform named Ganjing World? Thank you!
Followed the recipe to the letter. Said to cook with fat side up to internal temp of 145…Wasn’t sure about this recipe…website was full of ads…a bit on the dry side but not bad, flavor was ok but not great. Definitely not “perfectly moist” like the video stated. Oh well. Good place to start for a beginner cook like me. Thanks
A nice variation on this is using mascarpone cheese with the fig jam and arugula. I tried this the first time to Marina Bay in Massachusetts and have been having it since. With the mascarpone, the pizza had a delicious, buttery flavor that married wonderfully with the salt of the meat and the sweetness of jam. Some day I would like to return and try something new on their menu but I keep gravitating back to that pizza.
