Thanks for the video brother. I'm going to be making this tonight. Never did a sear on a pork loin before. Hopefully it's as good as my mom used to make it. Hers was always bomb and all she used with salt and pepper. God bless you man
Thank you! Followed your recipe with a bigger piece of meat, so it took longer to bake it, until 147° inside. It turned out juicy, soft and very tasty!
I did this with some Jerk Marinated Pork Loin and dat Chit came out perfect. FYI, I hit that loin with another round of marinade right before going in the oven! Great no BS video!!
Tony, 'Sandburg' again. Thanks (much)younger brother for "keeping it simple s" Took your rub recipe tonight & used it on a pound of clearance ground pork. Braised to 155 in pot with olive oil. Added onions, reduced with some cabernet,water, some fresh figs and added limited marinara. Put cooked pork patties back in 10 minutes. Served plated over garlic butter rolls. I called it "pigs & figs". Is as good as local meatball sub offers. Thanks again for the "launching pad". Hope you get a sponsored podcast soon.
Spent a while looking at YT vids for a simple pork rub. Thanks for this one. This is really helpful for the part time kitchen duffer or the professional cook. Many times less IS more, and better. Good work. Will be looking for some of your other recipes.
You just helped me out big homie lol I been trying to figure how long it would take to cook one …. I called my mom up askin here but she said didn’t eat it
cooking that tonight. Great video, no fluff no buff, just straight up cooking.. Nice job. Watched about half a dozen videos before this one and some of those people just make it too fancy or complicated..
I think the loin I had must have been at least twice the size of yours – there was no bone and it took 75 minutes to hit 150, not from frozen. It was unbelievably delicious though!
gonna try this tonight. Thanks.
145 is way better than 162. Lol I like it perfect
Trying this right now!
No need to skimp on the seasonings
We about to see if it’s as good as it looks 😂 it’s almost done!!!
Do you not deglaze that pan???
I just made this and it came out awesome!
Excellent!!!! Thank you for an easy instructional video. You're the best!
Dam I didnt seer and its in the oven already. I just put it in the oven with a rub on it. Ah well, whats the worse that can happen?
Stupid meat thermometer
Now what?
Guess I’ll roll the dice
That looks good, dawg! Praise God. Ya know, pigs don't pray before they eat? 🙂
wow my friend your awsome thanks for the recipe, greetings from Mexico, i suscribe and like….
Thanks for the video brother. I'm going to be making this tonight. Never did a sear on a pork loin before. Hopefully it's as good as my mom used to make it. Hers was always bomb and all she used with salt and pepper. God bless you man
OH WOW!!!! First time I ever cooked pork roast. I made 4 of these today to take to a dinner after a funeral. This is my go-to recipe from now on.
I made this a couple weeks ago and am having it again tonight for supper.. Wonderful easy to do recipe… Thank you so much for this.. We love it!
Can you roast it at a low temp overnight? I have 2 pork loins, totaling about 9 pounds.
Awesome 👍🏻
Thank you! Followed your recipe with a bigger piece of meat, so it took longer to bake it, until 147° inside. It turned out juicy, soft and very tasty!
What if I have a 4lb half pork lion? Is it the same baking instructions?
👍
I did this with some Jerk Marinated Pork Loin and dat Chit came out perfect. FYI, I hit that loin with another round of marinade right before going in the oven! Great no BS video!!
Your videos are filled with great information, wonderful recipies, and are SHORT and to the point! Subscribed!
Thank you so much for helping me make my pork loin. You made it easy for me to follow your instructions & spoke you clearly to.
Love the list of ingredients written clearly prior to beginning to make it easier !!
Thank you for this recipe. I was looking for an easier way to prepare a pork loin. Yum!
Tony, enjoyed a few of your videos today. Keep cooking.
That’s olive oil? O.o
nice cooking for a young man,
Tony, 'Sandburg' again. Thanks (much)younger brother for "keeping it simple s" Took your rub recipe tonight & used it on a pound of clearance ground pork. Braised to 155 in pot with olive oil. Added onions, reduced with some cabernet,water, some fresh figs and added limited marinara. Put cooked pork patties back in 10 minutes. Served plated over garlic butter rolls. I called it "pigs & figs". Is as good as local meatball sub offers. Thanks again for the "launching pad". Hope you get a sponsored podcast soon.
Spent a while looking at YT vids for a simple pork rub. Thanks for this one. This is really helpful for the part time kitchen duffer or the professional cook. Many times less IS more, and better. Good work. Will be looking for some of your other recipes.
Thanks Brother, as a bachelor I don't cook much but I think I can do this. So I don't need to flip it halfway thru?
You just helped me out big homie lol I been trying to figure how long it would take to cook one …. I called my mom up askin here but she said didn’t eat it
Thankyou for leaving out the bells and whistles while still showing the process.
Did he say, on a sandwhich..with mayo, or cheese?
👀
cooking that tonight. Great video, no fluff no buff, just straight up cooking.. Nice job. Watched about half a dozen videos before this one and some of those people just make it too fancy or complicated..
I'm officially your new follower. I'm a retired culinary cook
I think the loin I had must have been at least twice the size of yours – there was no bone and it took 75 minutes to hit 150, not from frozen. It was unbelievably delicious though!