that is WAAAAAY too much oil.....WAY too much.. You need a quarter of that amount. When the meat give sup it's flavor you're just getting beef flavored oil..that's terrible....add just a little oil, sear the meat, finish in the oven, add stock and scrape the pan drippings with a knob of butter...add wine if needed, reduce..done....but far..far FAR too much oil used at the start of this video..im shocked.
@umadbro201182 this isnt the best video, but your being a little pretentious... first.. its pork, second, you want enough oil to cover the pan, if your wondering why your pans dont last too long, its because instead of the oil, protecting the pan, your letting sediments burn. also without oil to cover, sediments will burn pretty quick.. meaning your pan sauces will taste bitter, when placed on the meat, making the meat bitter
beautifully done , I'm definitely going to try it and I beet it would work with raisons too . If know one else noticed that meat was a pinkish color that's cause' it was'nt done . Pork is "supposed" to have an internal temp of 155 fahrenheit or better . But you could cover it up with the sauce which is going to be reddish in color or just cook it to the correct temp :)
that is WAAAAAY too much oil.....WAY too much.. You need a quarter of that amount. When the meat give sup it's flavor you're just getting beef flavored oil..that's terrible....add just a little oil, sear the meat, finish in the oven, add stock and scrape the pan drippings with a knob of butter...add wine if needed, reduce..done....but far..far FAR too much oil used at the start of this video..im shocked.
umadbro201182 1 month ago
@umadbro201182 this isnt the best video, but your being a little pretentious... first.. its pork, second, you want enough oil to cover the pan, if your wondering why your pans dont last too long, its because instead of the oil, protecting the pan, your letting sediments burn. also without oil to cover, sediments will burn pretty quick.. meaning your pan sauces will taste bitter, when placed on the meat, making the meat bitter
ubeingme 1 month ago
0:15 MAN that looks good :o~
SthlmHenrik 2 months ago
Comment removed
SthlmHenrik 2 months ago
beautifully done , I'm definitely going to try it and I beet it would work with raisons too . If know one else noticed that meat was a pinkish color that's cause' it was'nt done . Pork is "supposed" to have an internal temp of 155 fahrenheit or better . But you could cover it up with the sauce which is going to be reddish in color or just cook it to the correct temp :)
fabianstraregy 2 months ago
Awesome!
TheYoyozo 2 months ago
I was taught to not cover the meat with the sauce to show the brown color but thats prefference right?
icedragon667 6 months ago
FUCK yeah
MrGrevy 7 months ago
Nice Video.. Thanks guys..
TheZanson2000 9 months ago
nice but didn't include the slicing of the pork. Looks like it was sliced a bit before cooking?
949surferdude 9 months ago
@949surferdude they show the slicing at 2:04. never slice tenderloin before cooking or it will be dry
bkershaccount 5 months ago