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The Best Pork Tenderloin Sliders I've Ever Made | SAM THE COOKING GUY 4K

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28:44   |   May 13, 2019 at 07:00

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The Best Pork Tenderloin Sliders I've Ever Made | SAM THE COOKING GUY 4K
The Best Pork Tenderloin Sliders I've Ever Made | SAM THE COOKING GUY 4K thumb The Best Pork Tenderloin Sliders I've Ever Made | SAM THE COOKING GUY 4K thumb The Best Pork Tenderloin Sliders I've Ever Made | SAM THE COOKING GUY 4K thumb

Transcription

  • Geir outdoor cooking weather today we're
  • seasoning a beautiful pork loin cooking
  • it perfectly on a smoker and then
  • serving it with a no mayonnaise potato
  • salad and why because we love you
  • today's video is sponsored by the
  • National Pork Board and I'm glad it is
  • because you're gonna learn a couple of
  • things one of which will change the way
  • you cook pork forever thereby making it
  • absolutely perfect tender and juicy I
  • got that off my chest
  • people have been ruining pork for years
  • ladies and gentlemen years and that has
  • to change and it will change today if
  • you watch which I suppose you are you
  • wouldn't be seeing any of this right now
  • but we're cooking pork tenderloins it's
  • the fillet of the pork world it's tender
  • its lean it's delicious and we're gonna
  • make it even delicious sir by putting a
  • rub on it isn't smoking it yes I know
  • delicious sir isn't a word but shall we
  • get going let's start with our rub into
  • our Bowl we put the following smoked
  • paprika chili powder
  • celery seed garlic powder kosher salt
  • black pepper and a couple tablespoons of
  • brown sugar and we mix of course now for
  • the tenderloins and here's how the pork
  • tenderloin comes like this individually
  • wrapped they're anywhere from I'd say a
  • pound and a quarter to about a pound and
  • a half each it's perfect for a couple
  • people maybe even three people if you
  • think about six ounces each six times
  • three v6 those are the 18 ounces so a
  • pound and a half would be 16 ounces 24
  • there's enough here for three or four
  • people they cook fast they're delicious
  • they're super lean and they're fantastic
  • so here's the deal you take your package
  • you will open it up being extremely
  • careful not to cut yourself which we've
  • done before and extra
  • eight the lovely pork loin from its
  • casing take it out of the packaging like
  • this there it is then I like to take it
  • put it in a paper towel dry it off a bit
  • and then we have a look at it and let me
  • scoot these guys that are already back a
  • bit and here's what you'll notice you'll
  • notice it's long it's relatively lean
  • there is some fat to it and some silver
  • skin and silver skin is kind of this
  • stuff now look you know that we're fond
  • of saying fat means flavor so I don't
  • feel the need to take off everything if
  • you want to trim it down a little bit
  • this is what you would do you would take
  • a super sharp knife and you would just
  • start to clean it up like maybe this
  • little piece down here at the end a
  • little bit of this lip off there you go
  • come up here you see this unnecessary
  • stuff that comes off and now look this
  • is extra so if you want to start to do
  • some of this pull it up
  • you're welcome to look I know people
  • that don't touch it they do nothing and
  • they're very happy with it
  • extra pieces like here and just start to
  • pull up with your hand and away you go
  • the silver skin is a little more
  • challenging because you really sort of
  • have to get underneath here and that
  • would be like this and then I like to
  • turn it and in a downward motion just go
  • along and you see you get this piece off
  • very little of the pork itself and
  • you're starting to clean it up so we'll
  • just go a couple more cuts just to give
  • you the idea and by the way that's one
  • of the reasons why you want to have a
  • sharp knife we've said it before
  • people say dull knives are dangerous you
  • cut yourself on a dull knife never cut
  • myself on a dull knife cut myself on a
  • sharp knife but you can't do anything
  • proper in a kitchen when you're cooking
  • with a dull knife it's just useless it's
  • like it's like a car with flat tires you
  • know what I'm saying it will kind to get
  • you there but not in a very good way not
  • properly so just finish this guy off
  • just a couple more of these little guys
  • here and honestly that's really about
  • enough for me I'm fine with all the rest
  • of this
  • so there you go and then once they're
  • ready and they're here in front of you
  • all looking majestic now is the time for
  • our rub I like to give them a little bit
  • of oil and I'm using avocado oil it's
  • good fat doesn't have flavor smokes at a
  • higher temperature and not that we're
  • cooking these in a wok or anything but
  • why not so this will help our rub stick
  • and once they're already on we go and
  • you can be fairly liberal with this you
  • just want to make sure that they all get
  • sort of coated and while they're not
  • really round they sort of do have side
  • so let's go for it just like that do the
  • ends always people forget about the ends
  • and I imagine that the ends are sitting
  • there saying hey hey what about me I'm
  • down here - I want a little love
  • okay these guys are ready any extra rub
  • that you have it's put in a container
  • seal it up well and put it your pantry
  • this smells amazing use it for whatever
  • you want but at this point and before I
  • clean this hand we're gonna use a probe
  • style instant-read thermometer to tell
  • us what the temperature of this is as
  • it's cooking now remember I promised a
  • tip that would all but guarantee pork
  • perfection from this moment on and here
  • it is ladies and gentlemen you've been
  • overcooking your pork for years that's
  • just the truth
  • up until a short while ago the
  • government said cook your pork to 165
  • degrees to be safe well guess what they
  • say now now they say 145 degrees oh ho
  • wait a second 20 degrees difference yes
  • 145 degrees wait till you see this when
  • it's done it's gonna be gorgeous and
  • juicy and tender you're gonna want to
  • eat the whole thing so better make a
  • little bit extra 145 degrees
  • oh sure you could guess when it's ready
  • you could do this thing pushing on your
  • pads of your hand and your fingers and
  • all that kind of stuff
  • that feels the medium-rare or no maybe
  • that's well-done I can't tell you could
  • do that or you could use an instant-read
  • thermometer and in our case standby I
  • just dropped it and in our case and in
  • our case I'm using a probe type that
  • plugs in to the little box that you set
  • the temperature that you want and it
  • starts screaming at you when it's there
  • because why not because I could come
  • back every 10 minutes and poke it but I
  • don't have to if I have one of these so
  • take one of your tenderloins we're gonna
  • make a rough assumption here that
  • whatever the reading from one is will be
  • the same and the others will insert the
  • probe just write your own little dirty
  • joke there we'll insert the probe into
  • the thickest part of one of these not
  • wanting to come out at the end we'll
  • just go right like this and in good few
  • inches now we're ready to go to the
  • smoker come on already and here's what
  • we're gonna do we take them and we lay
  • them down gently
  • I'll put the one that has the probe in
  • it right in the middle to sort of get
  • the most even temperature
  • and by the way I washed my hands before
  • I got over here for anybody who's
  • thinking I'm touching tongues with dirty
  • hands mods will close the lid and then
  • we'll set the temperature and you can
  • see the inside temp of that tenderloin
  • right now 67 degrees we want to set our
  • low alarm I like to go a couple degrees
  • lower that's fine
  • 145 degrees is where we want it of the
  • volume there and start the timer so we
  • know how long it's going to take I know
  • it's going to be about 45 minutes and
  • then we're good
  • now on to the potato salad and as you
  • can imagine our potato salad starts with
  • potatoes I'm using these Yukon Gold
  • style and they will just go into boiling
  • water until they're soft enough tender
  • enough to push a small knife or a fork
  • into so carefully so they don't splash
  • the other thing that will go on the heat
  • at this point is some bacon chopped up
  • into pretty big pieces because well
  • because because a big bite of Bacon's
  • gonna be incredible in this like a bacon
  • bit bacon bits who was that who invented
  • bacon bits who's the person that said
  • I'd like a tiny piece of bacon I don't
  • even want like a million tiny pieces of
  • bacon
  • give me fewer giant pieces of bacon
  • that's what I want you get a nice chunks
  • of potato in here nice chunks of celery
  • red onion nice chunk of bacon would be
  • appropriate so we'll just prep our other
  • veggies and things that go into this
  • for example we dice up some celery is
  • that not one of the great all-time
  • sounds some red onion I love red onion
  • some parsley and the next item requires
  • a special implement well technically it
  • doesn't but I found one that my mother
  • had I'm dying
  • to use it and I asked both max and Jilly
  • if they knew what this was and neither
  • knew so before I tell you just have a
  • good look at it so it's light it's
  • clearly aluminum it's gotta be from the
  • 50s maybe and it does this it has a
  • spring mechanism this returns
  • what could this before max something to
  • do with citrus your your clothes in one
  • respect that it has nothing to do with
  • citrus no it the shape this is there
  • anything about the shape of imitate O's
  • no you're so close okay everybody if you
  • haven't guessed and if you have yelled
  • it out loud this is for cutting eggs
  • look how great this goes in Oh Oh like
  • this line it up ready it's amazing and I
  • have something like it that I use it's
  • called a knife but I guess in the
  • forties they put in fifties they
  • couldn't figure out anyway I don't want
  • to put these in yet because I do want
  • them to look beautiful so we're gonna
  • end up stirring everything and I will
  • add the eggs at the last minute we'll
  • just do a couple more it's pretty fun
  • actually I have to say sometimes when
  • you do with a knife it just doesn't come
  • up beautiful these are absolutely
  • gorgeous
  • these are picture-perfect egg slices Oh
  • God
  • he says as one breaks has to be so the
  • potatoes are cooking we could check them
  • and see how they are so they're probably
  • gonna take a half an hour and get there
  • maybe another 15 or so there Chuck our
  • bacon these big giant pieces are coming
  • along beautifully Wow
  • they're gonna be really noticeable
  • lovely
  • and the potatoes finish let's make our
  • dressing alright but before we get to
  • that let's just take the bacon off cos I
  • can see it's clearly gorgeous and ready
  • look at that you know it's gonna be
  • fantastic in the solid fantastic and the
  • dressing goes like this red wine vinegar
  • olive oil Dijon mustard garlic finely
  • chopped chives
  • I'm chives cute little white sugar
  • kosher salt and pepper then we mix young
  • and we taste tiny bit sweet but a lot
  • tangy that's really good that's gonna
  • help this whole thing potatoes are ready
  • so let's take those guys out okay so the
  • potatoes we're drained I ran them in a
  • little cool water to try and stop most
  • of the cooking there's still a little
  • bit warm which is good because they will
  • accept the dressing beautifully which
  • sounds like a silly thing to say but now
  • we just want to cut these guys into bite
  • sized pieces because who can eat that
  • hmm certainly not me
  • but we want this to be a fairly hearty
  • salad right
  • nothing lights skimpy about this I mean
  • it's not for Lumberjacks or anything but
  • let's make this a nice salad and the
  • skins honestly one of my favorite parts
  • just leave them alone unless you do not
  • like skin and then you could have peeled
  • them before you boiled them or they'll
  • peel now sort of quite nicely like this
  • see what's happening but the fact that
  • they're partly coming off that there
  • will be some skin pieces in here for me
  • that's a beautiful thing and clearly
  • they're starting to cool down even more
  • and when we're done we'll just take them
  • and put them in the bowl with the rest
  • of our stuff like this now we'll put
  • some dressing on and give it a lovely
  • toss so don't do too much yet you can
  • always I can't take it out but the fact
  • that this is warm
  • I mean imagine like you have a cut in
  • your finger you put that finger into
  • vinegar it's gonna hurt because the
  • vinegar goes in
  • well the potatoes are warm and the
  • dressing goes in and that was maybe the
  • worst analogy I've ever made in my life
  • that being said you thought I was
  • forgetting the bacon oh I wasn't
  • forgetting we're now adding it watch
  • so here's the thing ladies and gentlemen
  • the bacon of course is gonna give the
  • flavor and it's gonna give that color
  • difference that is not already in this
  • salad it's also gonna give crunch I mean
  • look at that that is one beautifully
  • gorgeous salad it really is better have
  • one little taste first right nice yuck
  • you have to taste to find out if
  • something's ready you have to taste the
  • find out of something seasoned properly
  • so try and get a little onion and try
  • and get a little potato and
  • you know what's missing
  • mayonnaise and I don't care you know
  • more people die every year because of
  • mayonnaise that's gone bad at picnics
  • then do from shark attacks okay I
  • actually just made that up and
  • apparently since mayonnaise is I don't
  • know since they started doing something
  • to it a few years ago people aren't
  • really getting sick from a nice it's
  • it's hoping the heat maybe but the idea
  • of warm clumpy mayonnaise at a picnic
  • outside is horrifying to me this is what
  • you want to take the eggs okay we'll do
  • the eggs at the end I still don't want
  • to I still don't want to you know mush
  • them up too much please don't let me
  • forget the eggs please thank you okay
  • salad done pork loins finishing
  • beautifully we got about 15 degrees to
  • go but there will be a sauce that we
  • will we will put on these things and dip
  • into and luxuriate in and the sauce
  • looks like this is this super simple
  • well start with grainy Dijon mustard
  • like that we'll add a little soy like
  • that a drizzle of honey like that oh
  • hello there a little salt and pepper
  • always and our final ingredient some
  • cayenne pepper and we mix
  • you're gonna like this
  • a lot okay so this is great but what
  • makes pork so great especially these
  • these these these little pork
  • tenderloins is they're essentially a
  • blank canvas they can become whatever
  • you want you want them sweet you can
  • make them sweet you want them spicy
  • fiery in your mouth you can do that
  • there really anything you want them to
  • be they're like the perfect partner you
  • know before you start dating you're
  • imagining what your perfect partner
  • would be they'd be tall they'd be this
  • they'd have that kind of personality
  • they've got color hair they'd they smile
  • they'd laugh that kind of thing that's
  • pork that's a silly analogy to but it
  • really is because you can't make it
  • anything you want it takes the flavors
  • you want to make a Greek pork thing you
  • had thyme and oregano and lemon and
  • garlic you want to go Asian you do
  • hoisin and and in soy sauce and sesame
  • oil you want to go French well just to
  • get some attitude and then talk to your
  • pork that way that was me and I
  • apologize to the French it's not what I
  • meant I meant make a beautiful Belle Mae
  • sauce the perfectly sauteed the small
  • medallions of the park in Japan on the
  • plate with the belney sauce over the top
  • and attitude love the you French love
  • the French but that's the thing it's
  • there for you and it's easy there for
  • you look we're taking an hour to smoke
  • these but a piece of pork tenderloin in
  • in an in a wok boom like that you've got
  • a stir-fry quickly done on the grill no
  • time at all it's there I'm ready to eat
  • okay I'm here to clean up that's what
  • I'm gonna do I'm gonna clean up a little
  • bit and then we good cuz I'm good
  • gonna be better in a minute and we're
  • there
  • look the magic number 145 let's take
  • them off
  • look it's just you wait where do you see
  • what happens here let's take them off
  • hello gorgeous and now ladies and
  • gentlemen will observe a three-minute
  • rest period but while we do that little
  • sauce we made we'll paint it on oh
  • please please don't toy with my emotions
  • so what's gonna happen now
  • just like that warm potato salad
  • inviting in the dressing this little
  • sauce will help glaze the flavor will
  • get pulled in
  • it'll glisten a bit it'll make it sticky
  • a bit and these will be a sight to
  • behold and to devour because we're here
  • for eating not just for looking and if
  • you thought that waiting period for the
  • tenderloins to finish on the smoker was
  • difficult to sit through the next two
  • minutes are gonna be near impossible
  • well let them just finished resting just
  • a tiny bit more and now we'll start to
  • play so we'll get our potato salad and I
  • realized almost this entire video I've
  • been saying potato salad so my father
  • used to say I know what ends in an oh
  • yes I'm from Canada we can speak in
  • spell and pronounce potato salad not
  • potato okay look I put the eggs in it's
  • gorgeous
  • really it's a gorgeous salad and I know
  • there were those of you when the bacon
  • was cooking that we're thinking Sam
  • those pieces are gonna be way too big ha
  • hello everyone look no not too big
  • perfect just right so we'll put some
  • right here we'll try and get an egg on
  • top right there perfect position thank
  • you
  • little red onion there we go now for the
  • star move for a second
  • salad and now for the star of the show
  • ladies and gentlemen say hello to my
  • little friend Wow
  • you can smell right here this gorgeous
  • glaze it's on top but what's important
  • right now is how it looks inside and how
  • it tastes so let's give it a nice little
  • cut and we always want to cut against
  • the grain and in a tenderloin like this
  • it's easy it goes lengthwise there long
  • the grain goes long so you cut this way
  • and you're gonna be fine
  • so one cut looks like this ready there
  • what did you see that do you see that
  • juice I mean there's a tiny bit of pink
  • here and you know what people are gonna
  • go no you can't do that Sam yes you can
  • that's 145 degrees it's glistening does
  • that come through on your camera max oh
  • yeah glistening Sam I don't like dry
  • pork well guess what I just fixed it for
  • you fixed it perfectly let's have a bite
  • I don't know if you it was just dripping
  • oh my god okay the first thing that hits
  • you is how tender it is how juicy it is
  • the second thing you get you get the rub
  • that it was smoked with you get the
  • smoke from the smoke it's pretty obvious
  • but now this this little bit spicy glaze
  • from the Cayenne the the the the honey
  • just oh look at that do you see that
  • color look at it dripping there's
  • nothing artificial here no filter ladies
  • and gentlemen I don't even know that
  • there couldn't be a filter for dripping
  • but do you see what's happening do you
  • see this this is ridiculous
  • ridiculously good hmm where
  • here's what's really nuts the USDA
  • United States Department of Agriculture
  • through their own analysis has
  • determined that there is less fat in a
  • serving of this tenderloin
  • well pork tenderloin in general versus
  • the same size serving of chicken you
  • wanna know what's messed up with that do
  • you what's the expression guys fat as a
  • pig what not anymore
  • shouldn't the expression be as fat as a
  • chicken I'm just sayin now let me cut
  • some because we must we must complete
  • this plate oh look at the sea do you see
  • this color that's that's the way it
  • should be this is proper you know pure
  • white means hey guess what you've
  • overdone it folks
  • someone please somebody please help me
  • here and there you go let's think about
  • what we've done here we've created a
  • ridiculously delicious super tender
  • super flavorful pork tenderloin on the
  • smoker oh by the way we pulled it off at
  • an hour it got to 145 degrees after an
  • hour it's not a long time that's what
  • you want ladies and gentlemen that's
  • don't let your friends tell you anything
  • different
  • here's what you say you say Sam the
  • cooking guy the National Pork Board tell
  • me this is the exact perfect way to cook
  • pork have I ever lied to you about
  • anything know the term nail that comes
  • to mind okay so I just picked up this
  • plate to have a bite and this happened
  • look generally not like the most
  • attractive thing you wouldn't want to
  • show that but I'm showing it for a
  • reason because it's juicy as all get-out
  • which unfortunately the way a lot of
  • people cook pork hopefully up until
  • today is
  • not the case it's not juicy it's pure
  • white like a sheet of paper and it's dry
  • as toast and hey if you want toast make
  • toast but don't ruin a piece of pork to
  • get toast what I really like about pork
  • is its versatility
  • and I don't mean just oh you can take
  • six pork tenderloins and put different
  • toppings on them and cook them in the
  • oven or the smoker I mean the different
  • things you can do with a piece of pork
  • tenderloin like this like what you're
  • asking Sam oh I don't know how about
  • grilling slices of the tenderloin and
  • putting it on top of coleslaw to make a
  • delicious pork tenderloin slider or
  • putting sauce on a tortilla caramelized
  • onions tenderloin that's been cooked on
  • the flattop and grilled pineapple for a
  • ridiculously good taco or an amazing
  • pork tenderloin empanadas with
  • caramelized onions and smoked gouda
  • cheese what
  • talk about versatile oh my goodness
  • these are insane but talk about
  • versatile a tenderloin really is the
  • little black dress of the pork world
  • look let me explain little black dress
  • can can be appropriate at someplace
  • fancy as can a tenderloin or it can be
  • dressed down a little bit more casual as
  • can a tenderloin it has many faces as
  • does this tenderloin I'd like to say
  • thank you to the National Pork Board for
  • sponsoring this we've learned a lot
  • today we've learned that we cook our
  • pork to 145 degrees it's versatile it's
  • quick to cook it's easy it's delicious
  • it can take on many many different
  • phases also delicious anyway thanks for
  • hanging out with us hit subscribe hit
  • the notifications bell and comment you
  • guys comment like crazy alright go away
  • make all of this eat more pork

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Description

This video was sponsored by National Pork Board. Visit​ ​http://pork.org/cooking​ to learn more.
Today I'll show you how to cook pork tenderloin (the right way) - and turn it into the best sliders!
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