Juiciest Pork Tenderloin Marinade

I just made this and it came out absolutely amazing! My wife took one bite and tore up the divorce papers! Thank you!

for sure the one you cut at the beginning was not cooked to the temperatures and time you mentioned

Tried it. Taste fantastic. Everyone loves it.

Devious, I'm uncomfortable by this recipe

maillard reaction causes browning

Hi!

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?

I made this tonight and it was delicious!!!!!! Thank you 🙏

I 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.

Love this recipe. What's the difference between searing and braising?

Extremadamente DELICIOSO. The best I've ever tasted. 🙏 ❤

Process is caramelization of protein/maillard reaction.

ty so much just like my mom used to make ❤

Made it and it was delicious. I’m eating it as I’m writing this

That’s a lot of garlic lol

What if I don’t have a skillet

Mayer reaction

145⁰ .....hm....I guess 160 doesn't matter anymore

This 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

After slicing I seared the steaks in the skillet with the marinade, this is an amazing recipe! ❤

I also cooked pork tenderloin with soy sauce!

Fantastic video!!!

Great recipe, the marinade is super flavorful, thanks!

Mallard reaction

I just went hunting and want to try this on some wild pork game I just caught. Can't wait.

searing

I 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!

Glycation

I 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........

Can you add rum?

Just came across your channel and I love it. BTW...you're cute as a button.

I made this tenderloin for a family dinner. My husband, son-in-laws and daughters all raved about this recipe. This is definitely a keeper.

searing lol

I've made this twice now using all natural pork tenderloin and it's absolutely delicious!

It's called COOKING. am I right?

Is there a new host on this channel?

This recipe is a keeper!

Planning on making this today I have it seasoned since yesterday I'm just gonna say it smells really bad mixed 😅 🙃 wish me luck

I would recommend balsamic vinegar over white vinegar

A little heavy on the garlic, but very tasty

Ingredients list says soy sauce. Directions say Worcester sauce. Which would be correct please?

Maillard reaction

mallard duck reaction is the browning she spoke of ;)

that sear is a maillard reaction. it keeps the juices in.

Made this tonight and holy Jesus was it tender and delicious! Luckily I have leftovers so that’s coming to work with me tomorrow 🤤

The Food Network won't be calling anytime soon.

I use balsamic vinegar not white...then you don't need sugar

The finger guns are really out and about lol