The Perfect Pork Tenderloin | Epicurious


Comments • 46

  • Name
    Name 6 days ago

    "It's also lean, so it's's healthy"
    Are you implying fat is not healthy? Because that would make you wrong.
    Then you proceed to add suger...

  • TrueHero123
    TrueHero123 6 days ago +1

    Finally, a cooking demonstration where the cook uses a meat thermometer to be 100% sure about the doneness of the meat. Unless you're a professional cook and cook meat on a daily basis, I do not see how the "touching your palm" could be a reliable method.

  • Bobby Frydell
    Bobby Frydell 9 days ago


  • Ernest M
    Ernest M 9 days ago

    Women’s place is in the kitchen however men are way better chefs

  • yabes Entertainment
    yabes Entertainment 11 days ago

    great video thank you! Tasted great!

  • Poguito33
    Poguito33 12 days ago +5

    Do you people realize that the people in these videos are real people. They see your comments, and they react to them, even if they don’t respond. Would you say all the things you comment on the internet to the person, if the person were right in front if you? If not, keep it to yourself next time. She cooked a simple meal, and all most of you did was criticize the way she did it, and criticize her way of talking. I bet all of you are perfect, and cook better than everyone..... 🙄

  • Siege
    Siege 28 days ago

    well a few things how much wine? "Some" Isnt a measurement. also its either less than a 1 1/2 cups or by the time the sauce is done the pork is cold =.= anyway didnt ended up not finishing the sauce because it was taking to long 1 1/2 cups of wine down the drain used a1 the pork was good just wanted to point out that the measurement for that wasnt very specific.

  • Paul Catalano
    Paul Catalano Month ago +1

    What kind of wine.. does it make a difference??

    • Paul Catalano
      Paul Catalano 16 hours ago

      +Joe Habana ha.. thx joe .. the logic is undeniable

    • Joe Habana
      Joe Habana 16 hours ago +1

      If you can have a glass of it and enjoy it then is good to go.

  • Bobby Drake
    Bobby Drake Month ago +3

    do yourself a favor, mute the volume, turn on the closed captioning. Her incessant intoning the last 1/3 of each sentence, as though she's constantly asking questions yet actually making statements, is unbearable.
    Closed caption this!

  • OnTape just a person ok

    0:20 when you say ground cumin i thought you said human. xD

  • Zivago Bunting
    Zivago Bunting 3 months ago

    Nice and simple.

  • EPA Sketch
    EPA Sketch 3 months ago

    This approach worked really well, though I kept mine in a little longer. I also did a totally different seasoning, but I was really interested in this video for the approach. If anyone's curious, I used thyme, mustard powder, oregano, sage, garlic powder, and onion powder. It turned out really well! Using the cold butter, versus how I usually just take a piece of room-temperature butter, made a huge difference in the pan sauce texture.

  • Sniper K
    Sniper K 3 months ago +2

    I hate cumin it makes u stink

  • Lee Davey
    Lee Davey 3 months ago

    Gonna try this one this weekend, very excited. I think I'll use the Traeger for the oven cook with asparagus. Thanks for posting.

  • Gerwin Bergsma
    Gerwin Bergsma 4 months ago +1

    "Healty"... Adds sugar

    • Name
      Name 6 days ago +1

      +EPA Sketch
      Thanks, I particularly enjoyed the detailed and nuanced argument you put forth in your first comment also...

    • EPA Sketch
      EPA Sketch 6 days ago

      +Name well, you've convinced me, what an argument

    • Name
      Name 6 days ago

      +EPA Sketch
      Yes it is

    • EPA Sketch
      EPA Sketch 3 months ago +4

      Sugar is not nearly the horrible thing people make it out to be.

  • Kilo Kilo
    Kilo Kilo 4 months ago +5

    Call it a broth

  • Christopher John Connor

    You dint say what temp the oven is

    • keneblana
      keneblana 5 months ago +1

      They did, 375 but I'd go with 450

  • Yogurt Man
    Yogurt Man 5 months ago +21

    Its 1:25 am right now.... what am I doing with my life

  • Sayuri
    Sayuri 5 months ago +1

    Rub ingredients:
    teaspoon pepper
    tsp salt
    tsp cumin
    tsp brown sugar

  • gvstradamvs
    gvstradamvs 6 months ago +23

    Please, do yourself a favor and work on eliminating that 'rising intonation' when you speak. It makes everything you say sound like a question? and like you're really unsure of yourself?
    See what i mean?

  • King Slayer
    King Slayer 7 months ago

    When you cook wine or any alcohol doesn’t it lose all alcohol content after cooked??

    • Frank Balmer
      Frank Balmer 11 days ago

      No. A percentage of the alcohol remains depending on the method of cooking e.g. flaming or reduction

    • Christina Liew
      Christina Liew 6 months ago

      King Slayer Yes, but it’s not the alcohol content you want, but the liquid, flavors, and sugars from the wine.

  • Rochelle Johnson Cabil
    Rochelle Johnson Cabil 7 months ago +27

    I made this tonight for dinner with roasted potatoes, carrots and onions along with fresh spinach, garlic and lemon juice. The pork tenderloin was juicy, moist and the carmelization of the brown sugar was perfect. We ate and we are better people because of this dish.

    • Joe Habana
      Joe Habana 16 hours ago

      Next time glaze the potato and carrots with honey mate, it takes the experience to a while new level

  • roshbob
    roshbob 8 months ago +4

    Is the sauce supposed to be that runny and thin?

    • Michael Kelley
      Michael Kelley 5 months ago +3

      Probably should be reduced down about half to intensify the flavor and pour better onto its intended target.

    • Robert Cheung
      Robert Cheung 6 months ago +2

      Just add some cornstarch to your liking

  • nilsonneto
    nilsonneto 9 months ago

    You guys could show the temperatures in Celsius, since she also said the temperatures in Celsius...

  • 11 months ago

    Great video and info. Thanks! I've never made a Pork Tenderloin... now, I will!

  • szorohov85
    szorohov85 Year ago

    hi. plz visit in jewish supermarket. they have very intersting kosher fod seperated meet and dairy kosher wines

  • fralican
    fralican Year ago +3

    Why drain excess oil but then add butter? Does it emulsify differently?

    • sombo sombo
      sombo sombo 5 months ago

      Monter au beurre

    • fralican
      fralican 9 months ago +1

      Thanks, that's what I thought!

    • ApplepieFTW
      ApplepieFTW 9 months ago +2

      fralican it's unusual to drain the oil; you deglaze, then burn off the alcohol (flambé-esque), then add butter/cream. You can also do as shown, but it's worse.

  • Paras Bendi
    Paras Bendi Year ago +3

    Amazing, I loved it ! Like this comment if you loved it and want to try this recipe !