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

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

Channel: SAM THE COOKING GUY

Views: 1,679,917

Rating: 4.8971853 out of 5

Keywords: how to cook pork, pork, smoked pork, national pork board, protein, cooking pork, pork recipe, summer cooking, summer recipe, recipes for pork tenderloin, pork tenderloin, pork tenderloin recipe, pork sliders, tenderloin sliders, pork tenderloin sliders, sam the cooking guy, sam the cooking guy pork, sam the cooking guy bacon, how to make pork tenderloin, best pork tenderloin, recipe for pork tenderloin, sliders, best sliders, best sliders recipe, cooking pork tenderloin

Id: n_Yz3XUQMgs

Length: 28min 44sec (1724 seconds)

Published: Mon May 13 2019

Reddit Comments

[u/TwistedNJaded]

What is the utility knife in this video that’s used for removing the silver skin? It’s fucking amazing.

[u/devineassistance]

Good on Sam for getting that sweet Pork Marketing Board money!

But hey, a tenderloin? Kinda the chicken breast of the pig. I prefer: https://www.youtube.com/watch?v=rqcDZeywlpI

[u/always1putt]

The best sliders that never were