Host Julia Collin Davison cooks a simple but satisfying Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa, equipment expert Adam Ried shares grilling essentials, and test cook Dan Souza reveals the secrets to perfect Grilled Cauliflower.
Get the recipe for Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa:
Get the recipe for Grilled Cauliflower:
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i watched this
Did he say, “most simple”??
Thai style skewer grilled pork ($0.14 each).
https://www.youtube.com/watch?v=6msD4TTiGOs
Did you say secret ingredient and a no share? Awww
Great pork recipe. This was our Christmas dinner. #IGrillAllYear 🙂
Thank you for par cooking the cauliflower! I cannot count the number of times but I have had rubbery, leathery, “charred” cauliflower that has somehow eaten as simultaneously under- and over-cooked!
Yummy can't wait to make this
The tip of a cheap dollar store peeler does an excellent job removing the eyes after peeling a pineapple, avoiding wasting any of the flesh than necessary.
Just wonderful!!! Thank you guys for, one more time, making my day even better…
You lost me at hot peppers and cilantro!
"Hello " !!!
Who are really the most racist?
How did the pork cook through when the left burners were off and the lid up?
Great episode you guys!
Julia, the thing about the leaf of pineapple is no true, baby! The only thing that that’s shows is the pineapple is dehydrating and getting old. The only way to pic a good pineapple is the smell! If it smells sweet, and have no holes (worm holes) on the skin, it’s ready. If it smell TOOOOOO sweet and a little sour, and the skin is too yellow, probably is overripe, and is good to make jam, juice or a delicious filling for cake (here in Brazil, pineapple custard cake is very popular!), and the overripe skin is great to make a delicious, fruity digestive tea, only cooking it with water! Is already sweet and have a lot of bromelain to help digest the meal! But, if it’s still green, and smell almost nothing, it was picked too early and probably will not have a good sweet taste when it’s get yellow.
Hope it helps! Love you guys 😘🇧🇷
Okay, who knows what that blue handled knife is? Google search of K F didn’t produce
Pork tenderloin. The second worst thing to come out of a pig.
5
5:19 JCD I love you and having no shame in your game ❤️🙏 Is the oil basic vegetable or a blend like Chef Bishop taught us?
I like to do my own rub and seasoning.
The book infomercial is terribly boring.
Can’t eat cilantro tastes like soap!!!! But otherwise looked tasty.
Dang Elle lost a lot of weight .. Almost didn't recognize her
Pork needs to be very thoroughly cooked through. Charcoal is the only way to cook for BBQ or roasting otuside.
This show would be so much better without Julia. She's so fake I can't relate to her
8:47 EWWwwww You lost me with the cilantro YUCK!
Great video
Love your show ❤ been watching the show for the past 7 years great work I have learned a lot. 😊
Strongly recommend going 5-10 degrees cooler for the tenderloin. Lots of people my age (46) and older get the screaming heebie-jeebies if they see any pink in pork but trichinosis is really no longer a concern with domestic pork, and tenderloin in particular as a very lean cut is better the rarer it's cooked.
you've almost got a pork al pastor going there… you just need some achiote
What happened to the skinny bowtie wearing guy?
Lan eats gabagool! Wonder if she is a Soprano fan?
I love Dan!
Lol you're not holding the knife right.
Keep that nasty cilantro weed out of food!!!
Why is this episode focusing on grilling, when the grilling season is effectively over?
Delicious preparation ❤️🤝❤️
Holy moly! Look at Dan’s home grill!
I am in Australia, this episode is great timing! Thanks.
Can't grill outside here (fire danger), but I bet that this would be a good recipe for roasting cauliflower in the oven too. I like the idea of the salt/sugar/water mixture. I'm going to try it.
Looks delicious.
(Did anyone else think Julia was wearing a yarmulke at first glance?)
Man everyone in these comments is suddenly an expert, huh?
Everybody just calm down and let the experts do their thing, especially when they're doing all this from THEIR HOME KITCHENS there are bound to be some issues.
He really COOKED THE CAULIFLOWER IN THE RADAR RANGE😨😤😤😤
No microwave, can the cauliflower be steamed?
A good pork tenderloin not a great pork tenderloin….at least you’re honest.
"I don't know if it's exactly true but it's never let me down." Whatever happened to the scientific approach to cooking that was always behind the recipes? I'm confident that a test like this easily falls in their budget and it was just a rushed recipe.
AHH Adam.America's "Oxo" Test Kitchen lol
She look like sona movsesian
I think this episode should have been released back in May, rather than October. Most areas are passed grilling season.
Garnish goes with whatever you want it to. Why is it called an appetizer when all it does is get rid of your appetite?