2 tablespoons dijon mustard 2 tablespoons barbecue sauce 2 tablespoons olive oil 1 teaspoon dried rosemary salt and freshly ground pepper 16 ounces pork tenderloin --halved and butterflied In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper. Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish) Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices. Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
How To make Barbecued Grilled Pork Tenderloin(Mf)'s Videos
I was bad today and broke all my diet rules. We smoked pork steaks today at the firehouse.
Pork Tenderloin Recipe | Sous vide Pork Tenderloin #Sousvide
Hi, thanks for watching my video. This is my take on a Sous vide Pork Tenderloin. I made Pork Tenderloin in the past and wanted to share my recipe with u! And this is the result.
❗️ Side note! I am not a Chef :-)
Ingredients and recipe: ▫️ 700 Grams of Pork loins ▫️ Salt ▫️ Black Pepper ▫️ Garlic powder
▫️ 2 Tbsp of Mayo ▫️ 1 Tbsp of Vinegar ▫️ 1 Tbsp of Honey ▫️ 1 Tbsp of BlackPepper ▫️ 1 Tbsp of Pickles ▫️ 1 Tbsp of Pickled Onions ▫️ 1 Red onion (Diced) ▫️ 1 Tsp Garlic Powder ▫️ 1 Bag of mixed Salad ▫️ Eggs (i used 1)
00:10 Prepping the Pork with salt, pepper, garlic 00:35 Prepping for Sous vide 01:12 Sous vide at 57 degrees for 1h.45m 01:30 Making a Simple Salad 02:24 Putting the Pork on the BBQ 02:40 Cutting the Pork 02:55 Plating, Enjoy!
Also check out these amazing video's! Katsu Sandwich Picanha Steak Skewers
► My name is Jan and i love to cook! Its a out of control hobby and i like it!. I love different kinds of food as my channel name tells you.
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Extra Tender and Juicy Pork Ribs Ever!! HD 720p
Most tender and Juicy Pork ribs Ever, Charcoal, Gas grill. Weber Smokey Joe
MF Cooks- Brine Video
Easy Brine at home.
Offset Smokers Number One Beginner Mistake
Hey Everyone, when it comes to BBQ nothing is more iconic than the offset smoker. I see a lot of new smokers making the same mistake over and over when it comes to smaller offsets and today we're going to fix that mistake and get you all making great BBQ on your pits. To me the number one skill to hone on any pit is the art of fire management. Once you learn how to make that fire burn clean and hold the temperatures you want it to nothing is out of reach for your BBQ. People like to think that the only way to run an offset stick burner correctly is to try to run your fire using only wood splits and that any other way is wrong. What I've seen this result in for folks running smaller offsets is their fire is constantly going out because they can't build a big enough fire to allow it to run on its own. The result is a stressful cook session and that's something I don't want anyone to experience. My recommendation when it comes to smaller offsets, is put our ego aside and start by loading up your firebasked with a full chimney of lit charcoal. I don't care if its charcoal briquettes or lump charcoal, what I care about is that you start off with a full coal bed ready to burn whatever smoke wood you put in there. A full coal bed means you don't have to throw big wood splits that may not want to burn cleanly in the firebox...you could even keep your fire going with chunks of wood at this point if you so choose. I promise if you start with a full chimney of charcoal running your pit will be easier and the whole experience will be more enjoyable. If you've been having trouble running your offset give this method a try and let me know how it works out for you, and til next time, y'all take it easy.
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