Garlic Herb Crusted Roast Pork Loin Recipe, How to Make Garlic Herb Crusted Pork Tenderloin
Описание:
http://www.ThrillbillyGourmet.com Garlic Herb Crusted Roast Pork Loin Recipe, How to Make Garlic Herb Crusted Pork Tenderloin - Delicious and tender, packed with flavor, this recipe for Garlic Herb Crusted Pork Tenderloin is a snap!
Walter: You're going to roast some pork tenderloin, huh?
Jan: Well, I am going to roast some pork tenderloin, because it's New Year's, and you know it's good luck to have pork at New Year's.
Walter: Yep.
Jan: But, we want it to taste good, and one of the tricks with a loin is that it can be so incredibly dry, right?
Walter: Yes.
Jan: So, you throw a little salt, a little sugar, a few seasonings, and brine it overnight, and it's all the difference in the world.
Walter: When you get the recipe, it'll tell all about how to set the brine up, and what to do. Because, you heat it, so that you get . . .
Jan: I mean, all that you're doing is making salt water, and boil it.
Walter: Then you chill it.
Jan: Yep, it's super easy.
Walter: Now you see, my grandmother did this with chicken, a year or two ago, when I was a kid, except she just put salt in the water.
Jan: Well, now my grandmother would do it with buttermilk. She'd make a buttermilk brine.
Walter: Well, the next day, she dried that off, rolled it in buttermilk and flour to fry it.
Jan: And that's why grandmothers can cook. All right. So here's what we're going to do next. I've got about a teaspoon of salt, a half teaspoon of pepper, a couple cloves of garlic, and I don't have enough rosemary in here, because I forgot to go steal some from my neighbor. But you want a sprig or two of rosemary, chop it up real well. I've got about a half a cup of chopped fresh parsley, about two or three sprigs of fresh thyme, and I want to put a little bit of olive oil, a tablespoon or two of olive oil, because we're going to make a paste. We're going to cover this brined, and then dried pork loin with this paste. And then we've got a 350 degree oven, and that's all you have to do.
Walter: Well, let me tell you one side benefit of brining this, and then making this paste and putting it in a 350 degree oven for a while.
Jan: What's that?
Walter: It makes the whole house smell good.
Jan: I know. It's funny, somebody back here said they know when I'm here because it smells like garlic in the studio, and that's true.
Walter: Which is a good thing, I think.
Jan: That's right. Now, Walter, we've been arguing about temperature on the roast.
Walter: We old folks know you've got to go up to 160 degrees on pork.
Jan: And I say you go to 145, because even the FDA says that's how you do it.
Walter: You trust the FDA?
Jan: Only when it lets me have my own way, especially winning an argument with you.
Walter: Well, we old guys know that anything under 160 is dangerous, but we'll go along with this.
Jan: One forty-five means it's juicy and succulent, and it's fabulous.
Walter: She's exactly right, but I have no intention of mentioning that. That's a beautiful roast, it really is.
Jan: It is really good and because you did it the day ahead, and you got the brine in there, it's seasoned from the inside out.
Walter: All right. Now I'll tell you what we're going to do. If you write to Chef's Recipes, 6450 Papermill Drive, Knoxville, Tennessee, 37919, with a self-addressed stamped envelope, we will tell you how to make the brine, how to brine it, and then how to do this nice paste that makes your house smell good. Or just go to local8now.com. It'll be there waiting for you.
FACEBOOK: http://www.facebook.com/TheThrillbill...
TWITTER: https://twitter.com/TheThrillbilly or:
https://twitter.com/JanCharles
PINTEREST: http://pinterest.com/jancharles/
You can also subscribe via iTunes, and get the latest videos hand delivered - never miss a trick!
http://itunes.apple.com/us/podcast/th...
Also check out The Food City Kitchen on WVLT, for terrific, delicious, practical homestyle cooking:
http://itunes.apple.com/us/podcast/th...
And of course, subscribe here on YouTube, ask a question or leave a good comment below, and THANK YOU for stopping by!
http://www.ThrillbillyGourmet.com Garlic Herb Crusted Roast Pork Loin Recipe, How to Make Garlic Herb Crusted Pork Tenderloin - Delicious and tender, packed with flavor, this recipe for Garlic Herb Crusted Pork Tenderloin is a snap!
Walter: You're going to roast some pork tenderloin, huh?
Jan: Well, I am going to roast some pork tenderloin, because it's New Year's, and you know it's good luck to have pork at New Year's.
Walter: Yep.
Jan: But, we want it to taste good, and one of the tricks with a loin is that it can be so incredibly dry, right?
Walter: Yes.
Jan: So, you throw a little salt, a little sugar, a few seasonings, and brine it overnight, and it's all the difference in the world.
Walter: When you get the recipe, it'll tell all about how to set the brine up, and what to do. Because, you heat it, so that you get . . .
Jan: I mean, all that you're doing is making salt water, and boil it.
Walter: Then you chill it.
Jan: Yep, it's super easy.
Walter: Now you see, my grandmother did this with chicken, a year or two ago, when I was a kid, except she just put salt in the water.
Jan: Well, now my grandmother would do it with buttermilk. She'd make a buttermilk brine.
Walter: Well, the next day, she dried that off, rolled it in buttermilk and flour to fry it.
Jan: And that's why grandmothers can cook. All right. So here's what we're going to do next. I've got about a teaspoon of salt, a half teaspoon of pepper, a couple cloves of garlic, and I don't have enough rosemary in here, because I forgot to go steal some from my neighbor. But you want a sprig or two of rosemary, chop it up real well. I've got about a half a cup of chopped fresh parsley, about two or three sprigs of fresh thyme, and I want to put a little bit of olive oil, a tablespoon or two of olive oil, because we're going to make a paste. We're going to cover this brined, and then dried pork loin with this paste. And then we've got a 350 degree oven, and that's all you have to do.
Walter: Well, let me tell you one side benefit of brining this, and then making this paste and putting it in a 350 degree oven for a while.
Jan: What's that?
Walter: It makes the whole house smell good.
Jan: I know. It's funny, somebody back here said they know when I'm here because it smells like garlic in the studio, and that's true.
Walter: Which is a good thing, I think.
Jan: That's right. Now, Walter, we've been arguing about temperature on the roast.
Walter: We old folks know you've got to go up to 160 degrees on pork.
Jan: And I say you go to 145, because even the FDA says that's how you do it.
Walter: You trust the FDA?
Jan: Only when it lets me have my own way, especially winning an argument with you.
Walter: Well, we old guys know that anything under 160 is dangerous, but we'll go along with this.
Jan: One forty-five means it's juicy and succulent, and it's fabulous.
Walter: She's exactly right, but I have no intention of mentioning that. That's a beautiful roast, it really is.
Jan: It is really good and because you did it the day ahead, and you got the brine in there, it's seasoned from the inside out.
Walter: All right. Now I'll tell you what we're going to do. If you write to Chef's Recipes, 6450 Papermill Drive, Knoxville, Tennessee, 37919, with a self-addressed stamped envelope, we will tell you how to make the brine, how to brine it, and then how to do this nice paste that makes your house smell good. Or just go to local8now.com. It'll be there waiting for you.
FACEBOOK: http://www.facebook.com/TheThrillbill...
TWITTER: https://twitter.com/TheThrillbilly or:
https://twitter.com/JanCharles
PINTEREST: http://pinterest.com/jancharles/
You can also subscribe via iTunes, and get the latest videos hand delivered - never miss a trick!
http://itunes.apple.com/us/podcast/th...
Also check out The Food City Kitchen on WVLT, for terrific, delicious, practical homestyle cooking:
http://itunes.apple.com/us/podcast/th...
And of course, subscribe here on YouTube, ask a question or leave a good comment below, and THANK YOU for stopping by!
Комментарии:
Jan Charles пишет: Thank you!
anyusernamewilldonot пишет: Cute banter and looks delicious, guys!
Jan Charles пишет: Thank you!
anyusernamewilldonot пишет: Cute banter and looks delicious, guys!
You'll Need:
3 pounds pork tenderloin
1/4 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
1 tablespoon salt
2 tablespoons ground black pepper
Procedures : Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
Preheat an outdoor grill for medium-high heat.
Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 160 degrees F (72 degrees C)
Комментариев нет:
Отправить комментарий