Used this recipe several times now, totally awesome. Simple, delicious. Oh, and so cool how you can change your hands from black to white and back to black.
I made this recipe last night. I had never ever cooked a pork loin before and it turned out so good and delicious and the gravy was phenomenal! Thank you for teaching me this recipe!
Ok.. so I made this today. I followed this recipe, except I need more seasoning, so I also used Soul food seasoning salt, garlic powder, onion powder, smoked Paprika. Also instead of plain water for the gravy, I used better than bullion chicken stock in the water. It came out really good for my first time making a pork loin😄 Thank you for the recipe.
@@80Cooks oh..I forgot! Once I cleaned it, I poked holes in it, so when I seasoned it I rubbed the seasoning with the garlic into the holes. The flavor was great!
GREAT job! I've been trying to roast this cut in my smoker, low & slow at 210 degrees, but it still dries out. Your method looks juicy and delicious! Internal temp at 145 - 150 looks and sounds perfect. Thank you so much. I'll let you know how it comes out...
Just made this for New year's eve for a party of 12 ppl and it turned out unbelievable delicious. Super juicy and flavorful. Ppl would comment about it all night long. Thank you @honeyPot!. My only tweak to this recipe was to use wine (not water) to deglaze the pan #youAreWelcome
Buy a probe thermometer (or a few) and learn to use temperature rather than time for meat. Cheap ones are reliable and cost less than $20. You stick the probe in and set an alarm for the desired temp. He said 145 to 150. Pro chefs go a little under and let it "carry over" to the correct temp outside of the oven during resting. Google the correct temps for the cut you're using. Resting allows juices relax and redistribute through the meat and keeps them from running out when you cut it. Cook cuts of meat to temp, not to time and let it rest! Thick piece like this could rest 20 mins if you wanted to and still steam when sliced. Good luck! P.S. pot roasts are the same! Beef is tender in two stages of F temps. 125 or so for nice, tender cuts like filet and ribeye, and 190 or so for tougher cuts like chuck roast. Rather than "six hours",😊 slow cook your pot roasts and chunky stews, in the oven, until its at the right temp. It will melt in your mouth. Go too far over temp because the setting was too high for 6 hours and it will melt into the pot. Sorry to ramble. 😂
I'm kind of winging it. Already in the oven while I'm watching this. I did sat, pepper, and garlic. Sitting on a lil olive oil and poured some apple cider in. Idk. Lol. I'm going to try your gravy by searing it after. I do have bacon grease!!
We must be looking at differant joints of pork if you think it's got fat. In my restaurant when I have pork this lean to incptulate I melt pork lard then brush the lard a.l over the pork now the lard will garden off which is what you want, repeat this process for 10 layers. Then place into your hot oven, after 35mibs baste and baste every 10 mins until its hitting 130, remove and rest for 15 mins the temp will rise to 140-145. The grease that's in the roasting tray, strain and then refrigerate, then keep using e lard for the next time
If I don't have bacon grease, would saved juices/ fat from roast chicken work? I know it won't have that flavour but I think it might be ok as a substitute?
@@80Cooks Oh okay 👌, I actually just finished cooking now, it's really good! I baked it for 45 minutes, Hubby likes it well cook. The gravy is soooo good! Thank u so much!👍❤💞
Used this recipe several times now, totally awesome. Simple, delicious. Oh, and so cool how you can change your hands from black to white and back to black.
Did a great job explaining each step looks delicious and I can hardly wait to try this recipe.
LOVE LOVE LOVE your technique! Doing it for dinner tomorrow!
Great recipe and so easy to follow. Thank you! Just made it and it is delicious! 🤤
I made this recipe last night. I had never ever cooked a pork loin before and it turned out so good and delicious and the gravy was phenomenal! Thank you for teaching me this recipe!
Thank you glad you enjoyed
No stock for this sauce? Hurts my heart.
How long did it take to cook in oven? How many pounds is the poin loan?
First time I made this it was delicious! I am making this again tomorrow. Thank you for sharing this yummy recipe❤
Definitely will try. Thanks for sharing. 👍🏼
Thank you
I’m going to try this ...Thanks looks wonderful!
Thank you glad you enjoyed!
I'm excited to try this tmrw. Thanks for this easy to follow video.
Thank you. You got this. Will turn out well!
Enjoyed your pork loin recipe, I haven't cooked mine yet, but I'm going to use your recipe. I'm a southern cook and I love your use of bacon grease!
Chef Jean-Pierre
Thank you for this delicious looking pork loin!!! Can't wait to try it!!!
Man that looks so good I can smell it.
I love how you say “a little bit of garlic”.
Looks great 👍🏻
I did this for my wife on Mother’s Day. IT WAS OUTTA THIS WORLD GOOD!
Awesome, glad she enjoyed it!
I tried cooking this meat a number different ways but I like your method the best. Thank you.
Thank you glad you enjoyed!
Ok.. so I made this today. I followed this recipe, except I need more seasoning, so I also used Soul food seasoning salt, garlic powder, onion powder, smoked Paprika. Also instead of plain water for the gravy, I used better than bullion chicken stock in the water. It came out really good for my first time making a pork loin😄
Thank you for the recipe.
That's awesome. Yeah once you get use to how to flavor to your liking you will be good! Thank you!
@@80Cooks oh..I forgot! Once I cleaned it, I poked holes in it, so when I seasoned it I rubbed the seasoning with the garlic into the holes. The flavor was great!
@@theresac3891 ok awesome I bet it gave it that extra flavor so in could distribute inside the meat good tip
Yummmmm that picture looks so delicious. Just looked through your videos and you have a new subscriber 😁👍
Thank you!
Mouth watering 😋👏
GREAT job! I've been trying to roast this cut in my smoker, low & slow at 210 degrees, but it still dries out. Your method looks juicy and delicious! Internal temp at 145 - 150 looks and sounds perfect. Thank you so much. I'll let you know how it comes out...
Thank you sir! Hope everything turns out well.
@@80Cooks OUTSTANDING! Exactly as you said. Again, thank you so much!
@@joerumaker987 Glad you enjoyed!
Dude it looks terrific .
Another 1 bites the dust
Look like a champ meal bro..gud job
2nd time doing this recipe. It's always a hit, & Has a nice crust on top & still juicy.
So happy you enjoyed! Thank you
@@80Cooks when u said left over bacon grease i said yep I'm all inn he knows what he doing
How long is it suppose to cook for?
simple and good
Thank you for the comment
Just made this for New year's eve for a party of 12 ppl and it turned out unbelievable delicious. Super juicy and flavorful. Ppl would comment about it all night long. Thank you @honeyPot!. My only tweak to this recipe was to use wine (not water) to deglaze the pan #youAreWelcome
Ok awesome!
Did you make the gravy? Also what did you serve it with?
How long did you let it bake in the oven?
Buy a probe thermometer (or a few) and learn to use temperature rather than time for meat. Cheap ones are reliable and cost less than $20. You stick the probe in and set an alarm for the desired temp. He said 145 to 150. Pro chefs go a little under and let it "carry over" to the correct temp outside of the oven during resting. Google the correct temps for the cut you're using.
Resting allows juices relax and redistribute through the meat and keeps them from running out when you cut it.
Cook cuts of meat to temp, not to time and let it rest! Thick piece like this could rest 20 mins if you wanted to and still steam when sliced. Good luck!
P.S. pot roasts are the same! Beef is tender in two stages of F temps. 125 or so for nice, tender cuts like filet and ribeye, and 190 or so for tougher cuts like chuck roast. Rather than "six hours",😊 slow cook your pot roasts and chunky stews, in the oven, until its at the right temp. It will melt in your mouth. Go too far over temp because the setting was too high for 6 hours and it will melt into the pot.
Sorry to ramble. 😂
Don't have one yet...Approximately how long???
I'm kind of winging it. Already in the oven while I'm watching this. I did sat, pepper, and garlic. Sitting on a lil olive oil and poured some apple cider in. Idk. Lol. I'm going to try your gravy by searing it after. I do have bacon grease!!
Sound good let me know how it turns out.
Instead of sat, you should have added salt in its place 🤣
How long in the oven
AMAZING PORK TENDERLOIN THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜
I would deglaze the pan with white wine or broth for more flavor
You need a thermometer to cook this because cooking times vary depending on lbs and degrees but cook to 145 degrees F
Yeah I agree if your not use to cooking it.
This looks SOOOOO good!!! Might have to take a roast out of the freezer!!!
We must be looking at differant joints of pork if you think it's got fat. In my restaurant when I have pork this lean to incptulate I melt pork lard then brush the lard a.l over the pork now the lard will garden off which is what you want, repeat this process for 10 layers. Then place into your hot oven, after 35mibs baste and baste every 10 mins until its hitting 130, remove and rest for 15 mins the temp will rise to 140-145. The grease that's in the roasting tray, strain and then refrigerate, then keep using e lard for the next time
When did you add the water (room temperature) and scrape with the spoon, aren't you killing the seasoning of your skillet?
No how would I be doing that? Only way you kill the seasoning on cask iron is when you wash with heavy detergent.
@@80Cooks what would be a heavy detergent?
@@flordelcampo7516 pretty much any soap...
Today is the first day back to school for my boys, I want them to come home to a great meal, fingers crossed!.
Good luck you got this lol
Just came out the oven!!! I wish I could post a picture. 😊
You got a new subscriber here.
@@yenikaelia7237 good job 👏
Would chicken stock work rather then water
Yes you can use either bother!
Beautiful
after 2 billion videos later on a perfact pork loin and here it is! tomorrow is D-Day with the Inlaws coming over for dinner! wish me luck!
How'd it go?
Whole milk my man! Never water
Where I’m from WE call that gravy
I'm making this right now! First time ever! We'll see....
Good luck! I believe in you I know its going to turn out well!
How to cook roasted pork loins
If I don't have bacon grease, would saved juices/ fat from roast chicken work? I know it won't have that flavour but I think it might be ok as a substitute?
Just use some Crisco or other vegetable shortening
Hearing that accent I can't place it.
Where you at?
Mmmmmmhmmmm
Thank you! Great down home cooking! But you’re killing me with the metal spoon in your cast iron pan 🥹
U didn't say how long ur supposed to cook it? Bummer
Yeah I didn't because the audience may have a bigger or smaller size than mine so I only gave the internal temperature on this video.
@@80Cooks Oh okay 👌, I actually just finished cooking now, it's really good! I baked it for 45 minutes, Hubby likes it well cook. The gravy is soooo good! Thank u so much!👍❤💞
@@MrsJPilipinangKayumangi Good thank you glad you all enjoyed!
@@80Cooks Yw!
Grsl
Looks REALLY dried out 😳