Excellent video. I like the section where you removed the silver skin. I always tried to remove it all at once and found it difficult. I see where you do it in sections, which is much easier faster and more efficient. Thanks again.
That was impressive. From the attention to sanitary practices to the dual techniques. I have learned, and that's a bit unusual with the numbers of vids I've watched. Thank you.
You want it at 150-155°, about 30 min. Unstuffed. I would check the temp at the 30 min. Mark, it's likely going to need an additional 10. Check temp at 7 ex. Min.
YOU ARE CORRECT. THIS WAS A ONLY FAIR PRESENTATION. THE STUFFING HAD TO FEEL GREASY ON THE TONGUE. WHAT WAS THE POINT OF THIS SHOW? HOW TO PREPARE A BABY LOIN AS A SINGLE SERVING IDEA? I BET IT WAS A TENDER AND TINY MORSEL. CERTAINLY NOT THE USUAL SIZE FOR A ROAST LOIN ROLL. HIS KNIFE WORK IS ACCEPTABLE.
Excellent video. I like the section where you removed the silver skin. I always tried to remove it all at once and found it difficult. I see where you do it in sections, which is much easier faster and more efficient. Thanks again.
Don't say anything if you have nothing good to say. Thankyou for sharing Chef.
Excellent presentation.a definite 10…It will be my go to pork tenderloin dinner.❤️
Dude, you need too trim your Hat!!! Hahaha! Awesome recipe!
That was impressive. From the attention to sanitary practices to the dual techniques. I have learned, and that's a bit unusual with the numbers of vids I've watched. Thank you.
Good looking cook. I’m trying this tonight.
Simple and clear explanation. Most definitely i will try this recipe. The only step missed is for how long do I keep it in the
oven?
You want it at 150-155°, about 30 min. Unstuffed. I would check the temp at the 30 min. Mark, it's likely going to need an additional 10. Check temp at 7 ex. Min.
Don't get the reason for tying the loin when you stuff it using a piping bag?
OMG. . . . Who washes all the pots & pans you used. I don’t have that many in my entire kitchen !
Looks nice, but I prefer my food hotter than 'just warm' !!
What stock is used?
thats crazy!!! the network system is in the background....lol omg just the grease residue alone... omg crazy
its like a meat joint.... i like it
Wouldn’t stock be better than all of that olive oil in the stuffing?
YOU ARE CORRECT. THIS WAS A ONLY FAIR PRESENTATION. THE STUFFING HAD TO FEEL GREASY ON THE TONGUE. WHAT WAS THE POINT OF THIS SHOW? HOW TO PREPARE A BABY LOIN AS A SINGLE SERVING IDEA? I BET IT WAS A TENDER AND TINY MORSEL. CERTAINLY NOT THE USUAL SIZE FOR A ROAST LOIN ROLL. HIS KNIFE WORK IS ACCEPTABLE.
Needs Bacon!!!!
I stuff it with local raw pork sausage,ground beef, crushed garlic, parsely,salt and pepper. It's delicious
like this I do it with local pork sausage, will add the garlic for sure
At this rate nobody's eating any time soon.
You left too much silver skin on it!
He cuts the white off but leaves a whole side of the white grissle....smh
What a waste of plastic.