You Should Know: How To Cook the BEST Pork Loin You'll Ever Have! 

I gotta tell ya...that came out so perfectly! You taught an old lady something.

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

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!!

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💖✌💖

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!!!!

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!!!!

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.

were you using the right side of that knife?

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!

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!

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.

I wish I had watched this video before I attempted my first pork ;loin. . .im still chewing

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 vid but cook it fat side up not down, the fat will melt and the moisture goes down into the meat.

The most tender, moist and delicious pork loin I've ever had! You guys rock! Thank you!

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.

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!

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!

I am trying it for the 5th time today. The pork loin turns out delicious every single time. No fuss, no mess, time-saving. Thank you so much! :-)

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!

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.

Come on people stop putting music over the top of yourself speaking.

You guys are awesome. Meat beats every other food it competes with.

Tried it OUTSTANDING ‼️ thanks for the recipe my family loved it and it impressed my mother-in-law and she’s hard to impress 😉

Good job, fellas. I was a hero with your recipe last night. Way to go! Thanks

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 😅🤣

I was shocked at how this method resulted in the most moist pork loin! It's such a simple and foolproof method. You can use any rub you like. Before adding the rub, I spread olive oil on the roast.

Did the exact same thing today and it was amazing! Thanks

Tried this for my first roast ever and it came out awesome! Thanks for the vid!!

Nice to see a couple of strapping young lads putting together a cooking video. Great work. Keep going 💪

I made this pork loin for dinner tonight, it turns out perfect thank you so much for sharing 😊

I tried this tonight. Absolutely perfect. Thanks for posting this. 👍🏼

Wow that looks like it came out fantastic! I'm excited to give this a try. Thanks for sharing this simple recipe!

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 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.

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.

Thank you guys! I know this is a whole video, but reading the comments I know it’s gonna come out great!

I’ll never cook a pork loin any way other than this ever again. Hands down the best way I’ve ever had pork loin. I hope they make a comeback for cooling tips 🤞

Please anyone reading this listen to these kids!!!! Haha this was the best loin I’ve ever made. So juicy and I’ve made other rubs but same cooking method works every time! Thanks so much. So flavorful and soft and juicy

This will be the 4th time I have made this recipe. It's perfect every time! Thanks for sharing!

At the sober living home I was the live-in manager for, we used to get free pork loins from the food bank all the time. I always avoided making them at all cost because I had no idea what to do with them. Now I wish I had watched this video before hand and gave it a go.

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.

I watched this video years ago and made the best pork loin ever. I just spent 30 mins searching my RU-vid history to find this again so I can make another one.

Hi guys, Here is my complement to you. Everybody says that I cook good, but you guys rock! I made it and the result was just amazing! Thank you! 😊

used this recipe for the second time. Great Results!

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.)

I always go to your video, simple, comes out great... Half for me and half for my 2 little dogs, thanks again-

ThankQ! I keep buying this but I'm never happy with how it comes out! Thanks for the step by step! Can't wait to give it a try! 👍🏼

thanks for keeping it simple

LOVE THIS RECIPE!!!

Cheap pork tenderloin roast-those were the days. Today, it’s difficult to afford ground beef.

I jut followed the instructions as they suggested and it came just perfect. Thumps up!!

I've watched this 8 times now . Basically every time I make pork loin and I just noticed that both of the twins were in the prep video 😂😂 yes I'm slow

made this tonight, came out great. i think the people complaining cant follow basic instructions

Hi did you guys bake it or broil it? Thanks

Good video. Came out perfect. I'm a pretty good cook but haven't made a pork roast in, well, about 10 years. So... Your process is similar to the way I do rib roast. It worked excellent for me. I rubbed the roast with EVOO and then "my" dry rub. (salt, black pepper, garlic powder, paprika, dried rosemary) this is good but, absolutely, use what you like.... I used a cast iron pan and loaded it with sliced onions. After cooking for 5.5 min per pound @ 500 degrees, I shut the oven off and waited "30" min. I check the temp. was @ 164 degrees. So done... Rest, DON"T forget the rest... Roast was cooked "just barely med", perfect for pork. Very, very juicy. Excellent.... The roasted onions went into my gravy.

I JUST COOKED THIS PORK LOIN, YOU GUYS HAVE THE SAME STOVE AS I DO.. EVERYONE LOVES THIS, IT WILL BE GONE BEFORE THE DAY IS OVER. THANKS!!

Awesome job! I will be cooking this for my family tonight. Thank you!!

This is the BEST recipe I've ever used for pork loin! Thank you!

Delish!!! Best recipe for a pork loin I've found yet!

Tried it and it came out perfect. I used the big ones you can get at Sam's for cheap. Keto heaven! Thanks so much.

My loin is 2.05lbs that’s under 12 minutes. I’m scared 😂

This is my go to for pork loin. Thanks for the content guys

I made this recipe just as you described and it was fantastic. Thank you!

Awesome video....thank you!!!❤❤❤

Looks amazing guys!!

good vid thanks

I loved this video. VERY SIMPLE🌟🌟I've never cooked this right before but with your timing method---I can't wait~

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! 😍

Always eyed these cuts and thought it was a lot of meat for a good price. People I mistakenly thought could cook said don't bother, "tough and dry." WRONG! Followed these instructions precisely and couldn't wait to get back to the store to buy another. I love dicing up the leftovers and browning for sandwiches. I'm gonna make this a regular thing.

Will try this for recipe this Sunday, looking forward to trying this great sounding recipe, serving it to our family.

Thank You!!! im a grown adult and dont know how to cook, you just saved meh lifers

If you follow the directions correctly you will have the juiciest, most tender pork you've ever tasted. this video was amazing! I'll be subscribing and hope to see many more awesome tips in the future!

I do mine on the grill! Intense heat followed by indirect heat. About 35 minutes and let rest for 1 hour. It’s delicious and the juices just flow!

Thanks guys

Ok. The best on here hands down. I am cooking it. Thanks

I have cooked Pork loin many ways. But this was so tender cooked just as stated and it was prefect!! Family loved it.. Thanks guys:D

Excellent job.👍👍👍👍👍😊😊😊😊😊

Straight foreword I love it !! 2:11 5.5 x the weight of the pork loin = time in oven LOVE IT !!

People just cannot watch a video without leaving rude and unnecessary comments. The pork looks great.

I see a lot of people saying to cook this fat side up, but this is the best looking pork loin roast I've seen after scouring all of the internets. So I'm doing it the way they said.

Oh my God I did exactly like you and it came out fabulous thank you so much for the recipe I have 2 pork loins in my freezer I had no idea how to make them.. simple thank you

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.

I agreed to make this at last minute soooo this video helped me out so much! Thank you!! 😁

Always cook fat side up. Personally, I melt butter and throw in some minced garlic. Make a foil "boat" spoon butter on the bottom, place loin on top, drizzle the rest of the butter over the top of the loin (the fat). Then season however you choose. Mine are usually premarinated so any seasoning just adds to the flavor (smokehouse maple and garluc salt are good go tos) Close up the foil. Usually you want to do 30 to 40 minutes per pound. So a 2 pound loin, at 375...i do 40 minutes foil closed, then open for the remainder of the time (I check temp after 20 mins, get it to 145), let rest, then slice. I allow the slices pork to sit for a few minutes in all the wonderful juices.

Ok, I'm cooking it right now. I can't wait to see the results!

Looks very good, learned the pork loin shorter time cook leave it in in the cooker longer time, so the loin self organized .Thanks.

Perfect, use these directions for every Pork Lion and it comes out perfect, nice and juicy!

great job

Hi! Please explain what the 5.5 means? Thank you!!

I’m impressed! Great job.

Just made this, except I put slices of onions and garlic down on the pan first. Dang! So good! Plus I cut the top off of a couple more heads of garlic, assed a lil oil on top and put them in foil and closed the top. Mmmm.

Just made the pork it was perfect and temp was spot on,please note always cook with fat side up if down you lose some of the flavor of the juices from the fat. Thanks for the great recipe.

I come back to this video each time, thanks

Will this method work with a beef roast? And what adjustments would be needed?

I wasn't sure about cooking a loin so fast at 500 degrees because a loin cooked so fast is unheard of. I followed your instructions for cooking time and temp and my loin came out tough as leather. Thanks.

Awesome thanks guys for keepin it simple

I would like to add the seasoning here works great, but I mix 3 tablespoons dijion mustard 3 crushed garlic and a tablespoon Worcester sauce and slather it in it. Then I roll it or pat it with my dry rub and let it sit in plastic wrap or foil. Right before it goes in I squirt it and my tin lined tray with olive oil. Play with the spices it will still cook perfectly as long as it isn't cooking in a significant amount of liquid.

Thank you!

Used this method today and it worked pork loin came out excellent