Looks great, but I’m not sure I understand why you didn’t use the drippings that you poured out of the pan after roasting the pork. That stuff is liquid gold in my kitchen.
Wonderful recipe chef you did a great job explaining I will try it tomorrow. I’m so glad that your video is still on and the sauce. It’s amazing parsley at the end perfection.🥰🐝🐝🐝
Looks delicious. I wonder if I can just cut the tenderloin into medallions and sear in the butter and olive oil to cut out the baking time? My tenderloin is ready to be cooked, and thus recipe is extremely. Tempting!
Looks and feels a phenomenal taste; THANK YOU. can you advise or call the time of cooking- like when in the oven, pre-heating temperature and also for how long the sauce will need to be in the pan.
Time is dependent on the size of the tenderloin. The oven should be preheated to 375 and the pork will cook for about 20 minutes. The internal temperature of the pork should be 140 when it is finished cooking. The sauce takes about 15 minutes to make.
If you cover (TENT) the tenderloin with aluminum foil while it's resting you won't need to reheat it. That if you're eating it without the cream sauce.
The sauce is thickened by reducing it on the stovetop. Cook the sauce on low heat until it has reduced to 1/3 of the amount, or until it can coat the back of a spoon. This process should take 5-10 minutes.
Wonderful recipe chef you did a great job explaining I will try it tomorrow. I’m so glad that your video is still on and the sauce. It’s amazing parsley at the end perfection.🥰🐝🐝🐝
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Recipe looks wonderful,,,,
Looks great, but I’m not sure I understand why you didn’t use the drippings that you poured out of the pan after roasting the pork. That stuff is liquid gold in my kitchen.
Simply awesome !!! enjoy ...
Wonderful recipe chef you did a great job explaining I will try it tomorrow. I’m so glad that your video is still on and the sauce. It’s amazing parsley at the end perfection.🥰🐝🐝🐝
I just subscribe your great chef. I like how you explain and your videos was excellent, have a happy, healthy Teri 2024.🥰🐝🐝🐝
Love your dish sir
Thank you!
Great job!
Thank you!
Top marks for using Irish Kerrygold butter.👍
Looks amazing, and rather easy to make. I can't wait to try this now. Next trip to the grocery store and it's on like Donkey Kong!
Yes, all of Gil’s recipes are simple to make. We hope you try it out! Thanks for watching!
Looks yummy! Have to try 😋😋
Thank you!
Gave, great job. Coincidentally, Iam in the mood to do a pork dish for myself, and you’ve given me the one to try. Thanks, Bob Campbell
Thank you! Give it a try. It doesn’t disappoint!
That looks great! New subscriber here.
Thank you!
Amazing skills brother, thank you for sharing such amazing recipe and technique!
Thank you!
Very very good
Thank you!
That looks amazing , cant wait to try it .
Thank you! It’s one of my favorites.
Yummy 😋
Looks delicious. I wonder if I can just cut the tenderloin into medallions and sear in the butter and olive oil to cut out the baking time? My tenderloin is ready to be cooked, and thus recipe is extremely. Tempting!
Looks and feels a phenomenal taste; THANK YOU. can you advise or call the time of cooking- like when in the oven, pre-heating temperature and also for how long the sauce will need to be in the pan.
Time is dependent on the size of the tenderloin. The oven should be preheated to 375 and the pork will cook for about 20 minutes. The internal temperature of the pork should be 140 when it is finished cooking. The sauce takes about 15 minutes to make.
Yea, ill be making this within a week. Or attempting to anyways.
Go for it! It’s super easy, we make it all the time!
Looks good. What did you with the juices you saved after you browned the meat?
He didn’t use it for anything. Thanks for watching!
If you cover (TENT) the tenderloin with aluminum foil while it's resting you won't need to reheat it. That if you're eating it without the cream sauce.
That salad looks great too! What kind of dressing did you make?
Thank you! The dressing is made with ✨good✨olive oil, fresh lemon juice, kosher salt and fresh ground pepper.
@@GabeConcas Thank you - this all looks so delish I can't wait to try it.
Trying to figure out your accent. Are you Italian? Its sounds a bit Italian but not quite . Also You’re pork tenderloin looks so good!
Thank you! Italian Venezuelan 🇮🇹 🇻🇪
Oops, Gabe, not “Gave.” Sorry!
Looks great but how did you thicken the sauce
The sauce is thickened by reducing it on the stovetop. Cook the sauce on low heat until it has reduced to 1/3 of the amount, or until it can coat the back of a spoon. This process should take 5-10 minutes.
You dumped the pan drippings?
Yep, he dumped the essential liquid. No chef does that.
you made a soup
Wonderful recipe chef you did a great job explaining I will try it tomorrow. I’m so glad that your video is still on and the sauce. It’s amazing parsley at the end perfection.🥰🐝🐝🐝
Glad you enjoyed! Thanks for watching!