The Only Pork Tenderloin Recipe You’ll Need

[@Robin33375]

Just made this for dinner tonight.....Very tender & Very tasty!!! SO good! 🙏❤

[@layeredlikenachos]

Thank you 😊

[@kimgarofalo4718]

@@layeredlikenachos

[@walterrojas1075]

Came here from the short. Tried the recipe before for and the wife and I are sold on it. Had to check it out the recipe again, will be making it for a family dinner.

[@layeredlikenachos]

Awesome, thank you ☺️

[@bonnievalentine3944]

My husband and I tried your exact recipe, it turned out perfect!!!!

[@notyouaveragecalculator3737]

Delicious

[@DaRealRoachDogg]

Criminally underrated channel.

[@layeredlikenachos]

Thank you so much 🙏🏻😄

[@wendysteward7877]

Yum. I have 25 people to cook for and this would work! Need about 12 pounds. Thank you

[@layeredlikenachos]

Nice, I hope everything works out 😃

[@pilarcobos6765]

Riquisimo .

[@brielliott04]

Made this for my family tonight…nobody believed that I made it😂😭 Thanks for sharing! I really appreciate the easy recipe with quick yet thorough instructions. Definitely my new go-to recipe.

[@layeredlikenachos]

Thank you ☺️

[@fishcreekcountrygal9896]

Okay, I've been cooking for a long time, and I was looking for something different, and this recipe is insanely delicious (as long as you like a little heat)! I followed the recipe exactly as written, but I did brine the pork loins for 8 hours like others had commented. Wow!! 😋

[@scharonware6639]

Made this for dinner, was great. Added some alleopo pepper for extra heat. . I may add some apricot jam to the glaze next time. Delicious and creative!

[@Zomby_Woof]

Just made this with the addition of a pepper/butter/ honey reduction using the drippings. Came out very nice.

[@carrifoote8065]

Making this right now. I've cooked a Pork Tenderloin many years ago and I wasn't impressed with it. Probably dry and tasteless. But I've learned alot more since then and will give this recipe a try. I know NOT to overcook pork now.

[@carrifoote8065]

Ok, I made this last night. The seasoning didn't stick as much as it should have. I thought it would have a stronger flavor (I like strong seasoning). But the pork was moist and tender. So this gives me hope for cooking Pork Tenderloin in general.

[@stevespanos75]

Absolutely Loved your Video. Well Done. Tomorrow I will prepare your Recipe, love the ingredients. Thanks.

[@HISIAM888RUHIS888]

I’m a New Sub!! Your Recipe looks Delicious!! Can’t wait to make it!!🙌💓🥰👏👏😋

[@layeredlikenachos]

Thank you. And thank you for Subscribing 😄

[@conradkappel9426]

Just a point about searing. Searing adds great flavor by caramelizing the protein. BUT it does not lock in the juices. I see this misconception in many You Tube videos. To add moisture the pork should be brined in a brining solution for 3 to 4 hours and the meat should not be overcooked. Cooking to a internal temperature of 170 or 180 degrees will dry it out. 145 to 150 degrees is perfect.

[@larrypresnall5360]

He did say in the video that 145 degrees is perfect!😊

[@sean8276]

Sprinkle baking soda on meat and sit in fridge for 20 minutes before marinated

[@zsavage1820]

@@sean8276 not many people know this... it starts to break down the proteins and makes it that much more tender... good call

[@cindirocks322]

I do 145 and let rest. Your advice is wonderful, the temp and brine for moisture.

[@EdnaFreeman-l5t]

Thanks,looks good,I'm gonna try this. Yummy

[@aneternall]

First time making pork tenderloin and my wife and I loved it, the honey glaze and paprika, etc were perfect. Didn't have soy sauce so used worcestershire. Appreciate your attention to food safetey. Cooked just one for 15 minutes and it got up to temp.

[@bobbrenner8476]

Made it for Christmas. Perfecto!

[@laurenramsammy8706]

Just made it and it really turned out good. Thanks

[@layeredlikenachos]

Awesome, thank you ☺️

[@65Dog]

Thanks so much, I pulled out of oven and after a 10 minute rest i dug in.. WOW!! that rub and sauce was amazing and moist and juicy.. no dry pork this afternoon.. 👍👌

[@layeredlikenachos]

Awesome, thank you ☺️

[@prashantadki4046]

Made this today and Lord Have Mercy! Damn the taste... This is coming from someone who's never made a big portion of lion like this. Easy to follow as well! I didn't really follow the exact measurements but it turned out really good. Siracha overpowered a little bit for me but I got what changes should be made to fit the recipe for me. Plus I think I cooked it for a bit longer. After reaching 145 Fahrenheits, I left it in the oven for 30 mins or so. The smaller cuts were less juicy than the bigger ones so yes temperature control is important. I prepared the glaze a bit thicker and more than what's been showed here, so all the glaze is keeping the pieces juicy... Definitely try this!

[@layeredlikenachos]

Awesome thank you ☺️

[@annakrall8029]

I made this! Two things I had to do different were use a stainless steel pan and I used said pan for the sauce and bake. I added a bit of coconut oil to the sauce to help with stickage. It was amazing and just as tender as yours looked. We will be eating this again. Thanks for sharing. Edit/ Subscribed and liked!

[@layeredlikenachos]

Thank you ☺️

[@dcjones73]

I literally just took it out of the oven and let it rest. It's outta this world dude! Only I made one modification. I left mine in a brine for 24 hours before cooking. I will for sure be using this for now on! Thanks!

[@layeredlikenachos]

Thank you that’s awesome. I gotta try brining that sounds way too good.

[@sherryt.5499]

Your video missed adding the minced garlic. I spotted it in the recipe and added it. It's in the oven. Looking forward to it. Thanks for the recipe!

[@ConcealedCourier]

Just tried it with a mod to cut the sugar content. Worked awesome! Delicious!

[@katysdone]

Excellent and easy recipe. Great flavour combination and very tender meat.

[@joannajones8533]

SO MUCH in Such little Time!!! Wonderful! Looks DELICIOUS! Thank YOU! :)

[@dannylake1968]

I tried this for my first go at pork tenderloin and it was great. I did a regular bbq sauce for the glaze, was still good. Will try the glaze recipe next time

[@Robsmith69]

Bruh, you nailed it, I did this over the weekend and it was a hit with my Son. 👍🏾 easy and delicious!

[@layeredlikenachos]

Thank you ☺️

[@brianthomason5022]

Was supposed to be making this for supper tonight.

[@nikim416]

I made this for my company tonight and it was very tasty. Thanks!

[@layeredlikenachos]

Awesome, thank you ☺️

[@pelayoriera5404]

i have tried many pork loin recepies. this is the best by far. so juicy and great flavor.

[@layeredlikenachos]

Thank you ☺️

[@heatherlilly2344]

Made it, loved it and so did my picky eaters! Thank you!

[@layeredlikenachos]

Awesome thank you ☺️

[@evansteinman]

I just made this last night. Fantastic! Thank You!

[@layeredlikenachos]

Awesome, Thank you ☺️

[@glynnlamb22]

Delicious. I didn't have any sriracha so I used horseradish instead. That glaze stopped one person mid sentence (talking while eating...ugh I know) and caused another person to interrupt the entire table to voice their compliment. Apparently it's a showstopper. Thank you!

[@kimgarofalo4718]

Ive decided to try your recipe for dinner tonight.

[@layeredlikenachos]

Thank you ☺️

[@kimgarofalo4718]

@ OMG it was a big hit. The family said it was the best pork they ever tasted. This is my new recipe for any kind of pork. Thank you!!

[@victoryamattison8115]

This was delicious! It definitely made me seem like I was actually a good cook

[@RareTricks-it4ks]

This is one of the best recipes on the internet!

[@layeredlikenachos]

Thank you ☺️ 🙏🏻

[@thenimitpatel]

Thank you! My first time cooking a pork tenderloin

[@BojanDoroslovac]

I made this with my kids. Dude, fingerlicking good! Thank you!

[@layeredlikenachos]

Thank you ☺️

[@wokeupandsmellthecoffee214]

Simply amazing, subbed you from the UK.

[@layeredlikenachos]

Thank you ☺️

[@gotrescuedauto3584]

LOOKS YUMMY

[@naterno4705]

Incredible brother, will be doing again !

[@layeredlikenachos]

Thank you ☺️

[@mattmicholas9805]

Looks good 👍

[@JFlynn1207]

Bout to try this tonight. Looks bomb.

[@JFlynn1207]

Uh.. so I tried it. Absolutely delicious. Such an easy recipe too. 100% recommend.

[@layeredlikenachos]

Easily one of my favorite new Pork Tenderloin recipes

[@josephineoracion7585]

Yummy!😊

[@edmundp123]

Very helpful. Thanx.

[@Robin33375]

YUM! Can't wait to make it!!! Thank you ❤👍

[@layeredlikenachos]

Awesome, thank you 😄

[@stjohnstorm]

QUESTION: I’d like to do this for a party buffet, by serving the pork, sliced into medallions. Could I slice the tenderloin into medallions, do everything ahead of time (except the oven finish) and FREEZE? Then- just as guests are arriving- finish the medallions in the oven- and place them in a chafing dish with sauce? Would I finish from frozen state, or thaw first? Any help would be greatly appreciated! God bless you!

[@1228rbjj]

What if we don't have a skillet long enough to sear the loin? Is it okay okay to cut the into segments?

[@VChu22]

My kids are eating it! 😮😮😮

[@layeredlikenachos]

Awesome ☺️☺️

[@maxi2581]

Saw this on sale for $4 at Krogers, definitely gonna try this recipe

[@layeredlikenachos]

Awesome 😄

[@Knightmare_143]

What other price are they? I always see these for like $5? 🤔

[@Travis_Stewart5422]

Just tried it. It was good, but too sweet for me and my family

[@vargavanessa8797]

Yummmmyyyyy

[@lowdownone]

So is there garlic in the glaze? The directions say it is but I didn’t see you include in the video?

[@layeredlikenachos]

Yes there’s garlic in it. I must of forgot to include it in the video.

[@loistallent2340]

What happened to the garlic in the sauce?

[@remyjune4518]

my mans new york accent makes me feel right at home!

[@layeredlikenachos]

😂☺️

[@gayelyndowler8334]

Can you make this day ahead?

[@layeredlikenachos]

Yea that can work

[@gayelyndowler8334]

@@layeredlikenachos how would i keep it from drying out if re heating next day

[@mattmicholas9805]

Bro, the silver skin.

[@suek8553]

I ALWAYS remove the silver skin from the pork tenderloin before doing anything else.

[@SamN234]

had to make room in the freezer so let some tenderloin defrost with no plan threw this together in an hour all told and came out great my Honey was a bit too solid so substituted in molasses which worked great as well

[@justfly60482]

Everything you did but I'm gonna smoke it.

[@josephambrosio8839]

Sear in cast iron skillet then put the skillet in the oven 425 degrees eight minutes turn then 4 minutes,

[@dannylake1968]

why line the baking dish with aluminum foil?

[@layeredlikenachos]

Me personally, just to make cleaning up easier lol

[@Pammellam]

I was surprised you didn’t remove the white membrane on the tenderloin….

[@Sara-gl8ue]

FYI, it's not a good idea to cook with olive oil due to the unstable nature of the polyunsaturated fats, which oxidize at cooking temperatures. The only plant-based oils that are safe to cook with are avocado and coconut. Saturated fats are healthier for cooking. Olive oil is a finishing oil only.

[@SQUEEDGEY]

This was awesome, however it took me a lot longer than 15 mins in the oven

[@donnaforte5379]

????

[@MrAiredale]

I cooked it to 180 degrees on my meat thermometer and it was slightly undercooked. What's up with that?!?

[@silvermediastudio]

Check your thermometer calibration.

[@donnaforte5379]

Temperature???

[@peacefulmind4651]

He said 375

[@SirCumferencelel]

Who else bought 80 dollars in spices in 2025 just to try this lol.

[@lizbermeo2945]

Definitely took longer than 15 mins to cook. I did two as well and each time I took it out after 15 mins each the meat was still pink even as it read 145 internally. Never doing this again.

[@kylesavage7090]

Pork can be a little pink and still be perfectly safe to eat Edit: as long as it's 145 internally you are fine

[@zsavage1820]

You forgot Dill in the rub..same amount as garlic powder... Just Saiyan

[@Bogie0315]

As a pretty good cook why would I limit my recipes to only one of anything?

[@jessgillis4103]

NGL, I'm a bit turned on right now :D Trying this tonight

[@conniggit]

Pull it out at 130 and let rest up to 140

[@vsssc]

How many pounds is he cooking in the video?

[@dansmith1659]

Gotta remove thay silverskin, but looks great either way

[@filly3594]

I bought pork tenderloin for the first time, marinated it, and grilled it. I did NOT like the taste of the meat itself - it had that same kind of iron-tasting and slightly gamey undertone like beef tenderloin, which I don't like. I'll stick with other pork cuts from now on.

[@fiercecoffee1634]

What quality of meats are you getting..? Never had that issue

[@thomasklasko9064]

You should remove the silver skin

[@isoawe1888]

As soon as I saw that bright white pork , I stopped watching. I like a little pink in my pork.

[@c12performance19]

Not cleaning off the silver skin 👎

[@RCSTILE]

Over cooked by 10 degrees.

[@antwan.]

TBH mate, it looked a tad dry to me...

[@BradtheButcher1234]

Try using smoked paprika.......so much better But WHY aren't you removing the Silverstone....its tough unchewable and stringy

[@donnaforte5379]

Really! Who cares!!!

[@tatertots-n-soup]

I know how to speak english. zippy