Комментарии:
I just made this and it came out absolutely amazing! My wife took one bite and tore up the divorce papers! Thank you!
Ответитьfor sure the one you cut at the beginning was not cooked to the temperatures and time you mentioned
ОтветитьTried it. Taste fantastic. Everyone loves it.
ОтветитьDevious, I'm uncomfortable by this recipe
Ответитьmaillard reaction causes browning
ОтветитьHi!
I was going to make this tonight. I don't have ground mustard on hand can I substitute another mustard product? Also where do I go to "jump to recipe", on your channel? Can't wait to try it!!
I don't have what wine vin so I substituted apple cider vin. Shud be Ok, rite?
ОтветитьI made this tonight and it was delicious!!!!!! Thank you 🙏
ОтветитьI don’t know what it is about you. But I don’t like your voice or your face. But the scientific term you’re looking for is Maillard reaction.
ОтветитьLove this recipe. What's the difference between searing and braising?
ОтветитьExtremadamente DELICIOSO. The best I've ever tasted. 🙏 ❤
ОтветитьProcess is caramelization of protein/maillard reaction.
Ответитьty so much just like my mom used to make ❤
ОтветитьMade it and it was delicious. I’m eating it as I’m writing this
ОтветитьThat’s a lot of garlic lol
ОтветитьWhat if I don’t have a skillet
ОтветитьMayer reaction
Ответить145⁰ .....hm....I guess 160 doesn't matter anymore
ОтветитьThis looks quite promising, going to marinade tonight.
FYI the image of you squeezing the meat with your fingers was, to say the least, not pleasing. Maybe find some other way of demonstrating juiciness?
I've learn that pork has to be really cook. I can see that the pork loin is a little pink. Can you explain
ОтветитьAfter slicing I seared the steaks in the skillet with the marinade, this is an amazing recipe! ❤
ОтветитьI also cooked pork tenderloin with soy sauce!
ОтветитьFantastic video!!!
ОтветитьGreat recipe, the marinade is super flavorful, thanks!
ОтветитьMallard reaction
ОтветитьI just went hunting and want to try this on some wild pork game I just caught. Can't wait.
Ответитьsearing
ОтветитьI made this for dinner this evening and it was so delicious. Very moist and tender. I paired it with some sweet and sour red cabbage and a fresh tossed salad with other veggies. This is a definite keeper!
ОтветитьGlycation
ОтветитьI have been told all my life to Never use the marinade sauce that you have soaked your meat in for anything else, not to pour over , or bast your meat. Throw it out........
ОтветитьCan you add rum?
ОтветитьJust came across your channel and I love it. BTW...you're cute as a button.
ОтветитьI made this tenderloin for a family dinner. My husband, son-in-laws and daughters all raved about this recipe. This is definitely a keeper.
Ответитьsearing lol
ОтветитьI've made this twice now using all natural pork tenderloin and it's absolutely delicious!
ОтветитьIt's called COOKING. am I right?
ОтветитьIs there a new host on this channel?
ОтветитьThis recipe is a keeper!
ОтветитьPlanning on making this today I have it seasoned since yesterday I'm just gonna say it smells really bad mixed 😅 🙃 wish me luck
ОтветитьI would recommend balsamic vinegar over white vinegar
ОтветитьA little heavy on the garlic, but very tasty
ОтветитьIngredients list says soy sauce. Directions say Worcester sauce. Which would be correct please?
ОтветитьMaillard reaction
Ответитьmallard duck reaction is the browning she spoke of ;)
Ответитьthat sear is a maillard reaction. it keeps the juices in.
ОтветитьMade this tonight and holy Jesus was it tender and delicious! Luckily I have leftovers so that’s coming to work with me tomorrow 🤤
ОтветитьThe Food Network won't be calling anytime soon.
ОтветитьI use balsamic vinegar not white...then you don't need sugar
ОтветитьThe finger guns are really out and about lol
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