Pork Tenderloin with Hasselback Potatoes & Carrot Sauce
In this video, I am going to show how you can cook a super tasty recipe with pork tenderloin, Hasselback potatoes, mustard puree, and carrot sauce at home. This fine dining recipe you can do easily at home for your friends and family without any special equipment.
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Butter Garlic And Herb Pork Tenderloin | Pork Tenderloin Recipe
Butter Garlic And Herb Pork Tenderloin | Flavorful Quick And Easy Pork Tenderloin Recipe
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Butter Garlic And Herb Pork Tenderloin
2 lbs pork tenderloin
1/4 cup kosher salt
2 tbsp apple cider vinegar
2 tbsp brown sugar
4 cups water
1 tbsp chili powder
1 tbsp garlic powder
1/2 tbsp roasted garlic and herb seasoning
1 tsp onion powder
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp black pepper
Italian Seasoning or Herb Ingredients listed below
1 tbsp dried parsley
1 tbsp dried basil
1 tbsp rosemary
1/2 tbsp dried thyme
1/2 tbsp dried oregano
4 tbsp butter
4 tbsp lemon juice
Preheat oven to 400F.
Add salt, sugar, apple cider vinegar to water and combine.
Add pork loins and marinate for 20 minutes.
Remove rinse and pat dry.
Combine chili powder, smoked paprika, pepper, salt, garlic powder, onion powder, and garlic and herb seasoning.
Pat the seasoning unto the pork loin on both sides.
Using a heavy-duty skillet, cast iron preferred, drizzle with oil.
Allow the pan to become very hot.
Sear the pork loins on all sides.
Open a window or two to let the smoke out. LOL.
Remove and place the pork loins into aluminum foil, adding the Italian seasoning or dry herbs. ( parsley, basil, oregano, thyme, and rosemary)
Top with butter and lemon juice and wrap in foil.
Place in oven and bake for about 25-40 minutes until the meat becomes tender.
Wait 5 minutes before slicing.
Baste with sauce and serve with a favorite side dish.
Moist and Tender Turkey Breast in a Crock Pot
Moist and Tender Turkey Breast in a Crock Pot - Here's another easy recipe that will not only help you produce a moist, tender and juicy Turkey Breast recipe, but also free's up your oven so you can use it for something else. Where I come from we call that a 2fer, lol. Enjoy!
There’s nothing better than a quick and easy holiday recipe! This turkey recipe is so easy, it’s only 2 steps! The best part? For having so few steps and ingredients, this turkey still has tons of flavor! Try this recipe out for yourself to find out, and be sure to Like, Comments and Subscribe!
Difficulty Level: 1/5
Ingredients:
1 Bone in Turkey Breast (6 -8 lbs.)
4 ea. Cloves of Fresh Garlic ( smashed )
4 ea. Fresh Rosemary sprigs
1 Tbsp. Brown Sugar
Salt and Fresh Ground Pepper (to taste)
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Smoked Texas Style Turkey Breast on a Weber Kettle! | Chuds BBQ
In this vid I show how I smoked a turkey breast on the weber kettle, this beauty is a staple at Texas BBQ joints for a good reason! If you haven't made smoked turkey before, give this easy recipe a try!
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Homemade Demi-Glace
To call this classic sauce base kitchen gold would be to overly flatter gold. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to and add code “RAGUSEA at checkout to save 10% off your first purchase of a website or domain.
This is an adaptation of a recipe by Chef John at Food Wishes. See his original vid and subscribe to his channel:
Here's my Christmas dinner recipe that uses this stuff:
****RECIPE****
8-10 pounds chicken wings
5-7 pounds beef shank and/or oxtail
4 red onions, peeled and cut in half
2-4 tablespoons tomato paste
oil
water
ice cubes
Preheat oven to 400 F / 200 C convection (or 425 without convection). Oil a large roasting tray and put in the chicken wings. Oil another roasting tray or a rimmed baking sheet and put in the beef and onions. Roast both trays for about 45 minutes.
Remove the trays, and flip the beef and onions. Squeeze the tomato paste onto the chicken wings, and toss to coat them. Return the trays to the oven and roast them until everything is browned but not burned — about another 45 minutes.
Dump all the food and any juices into a large stock pot — at least 12 quarts. If any fond as developed on the trays, dry to deglaze it with some water and a wooden spoon, and add that liquid to the pot. Pour enough water in the pot to just barely submerge the ingredients.
Bring the pot to a bare simmer and hold it here for at least 12 hours, covered. Remove and discard the solids (no need to throughly strain at this stage), then bring the liquid to a boil and reduce the liquid by half, which should take about an hour. Transfer the liquid to a large bowl or other suitable container and add ice cubes until it's no longer hot.
Cover and refrigerate until all of the fat has risen to the top and solidified — overnight at least. If the fat still isn't solid, you can put it int he freezer for about a half hour — that should do it. Scrape all of the solid fat off the top and discard.
Return the liquid to the stock pot, bring to a boil, and reduce until it just achieves a syrupy consistency, stirring frequently once the liquid starts to get thick to keep it from burning. This could take up to two hours.
Let the demi-glace cool for a moment, then ladle it into ice-cube trays. You should get 32-48 cubes. Freeze them then transfer to a freezer bag. 1-2 cubes can be used to flavor and thicken enough pan sauce for 1-2 people.
Roasted Rolled Pork Loin with Lemon and Sage | Gordon Ramsay
This is the most tender part of the pig. Rich and sumptuous - if cooked right (slightly pink) it never disappoints.
From Gordon Ramsay’s The F Word
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