0:00
- I'm so glad y'all are here in the kitchen with me
0:03
because I'm getting ready to get my supper cooked,
0:06
'cause I got company coming,
0:07
and I just wanna be able to visit,
0:11
so I'm gonna go ahead and do it a little early
0:14
and then I can heat it back up, y'all.
0:17
And what I'm doing is a marinated pork tenderloin.
0:23
It's probably one of the easiest proteins that you can cook.
0:27
It's hard to mess up a pork tenderloin
0:29
unless you overcook it.
0:31
You don't wanna overcook it.
0:34
And this has been marinating overnight, y'all,
0:37
and the marinade is a dry red wine,
0:45
and a little cinnamon, fresh ginger, grated,
0:49
fresh garlic, and green onion tops,
0:54
and a little brown sugar.
0:58
A little brown sugar ain't never hurting nobody.
1:01
All right, so I'm cooking this along with root vegetables,
1:04
y'all, which I adore.
1:10
And you can use anything that you like,
1:13
whatever your favorite root vegetables are,
1:15
and turnip roots and rutabagas and parsnip
1:20
are my absolute favorite root vegetables
1:27
So you'll wanna make sure that you cut your vegetables
1:34
as close to the same size
1:37
so that they'll cook in the same amount of time.
1:42
So just get 'em as close to...
1:44
That's a little bitty one.
1:48
Just get 'em as close as you can for the same size.
1:53
I think I'm gonna cut that one again.
1:56
That looked a little big.
2:02
And I've got my carrots.
2:04
Now, this may be a little challenging
2:06
because as you know, carrots have a little end,
2:13
so it's gonna be hard to have these the same size
2:16
as our others, but we're gonna go for it.
2:34
Oh my gosh, I do love rutabagas.
2:37
And my brother-in-law
2:41
showed me how he liked to cook rutabagas,
2:43
and y'all, it is so, so good.
2:48
You just cube 'em up.
2:50
Well, look for the recipe.
2:51
It's called tugboat turnips,
2:53
and Hank used to cook these on the tugboat for the crew.
2:59
But it's like brown sugar, carrots, rutabagas.
3:02
It's just out of this world.
3:07
And rutabagas are hard as a piece of concrete, y'all.
3:13
And I adore, adore, adore parsnips.
3:19
To me, I like those better than I do carrots.
3:23
All right, so that's...
3:29
Now I'm just gonna toss it in some olive oil.
3:33
Which olive oil you think I got to use?
3:35
Y'all, I'm so thrilled about my line of olive oil.
3:41
I've met these people
3:43
that just make so many different flavors of olive oil
3:49
and I've been using the orange.
3:57
- [Eddie] Blood orange.
3:58
- Yeah, the blood orange olive oil on my salads
4:03
It tastes just like you squeezed a fresh orange
4:08
All right, so here I've got balsamic
4:13
peach, blood orange, bacon,
4:20
more butter. (laughs)
4:23
Can you see 'em, Eddie?
4:29
- [Theresa] Remember with your pork tenderloin
4:31
you've gotta marinate in something.
4:32
- Herbs and champagne.
4:34
Yeah, so I think I'm just gonna do
4:37
a little butter olive oil.
4:39
I think that that will complement...
4:44
I think that that will complement
4:46
the vegetables and the tenderloin,
4:48
so that's what we're gonna do.
4:52
- [Eddie] That is one of them that we carry in the store.
4:56
We don't carry all those flavors.
4:58
- I wonder if we offer
5:01
all these flavors maybe on a website somewhere,
5:06
because I sure would love for y'all to be able
5:10
to sample these 'cause they're out of this world.
5:18
So, I'm gonna salt these
5:29
and I'm gonna put a little cracked pepper over 'em.
5:35
Okay, so my recipe that's online
5:39
for this tells you to put your tenderloin in
5:47
at the same time you do the root vegetables.
5:50
But it really, really doesn't take more than 25 minutes
5:55
at the most to cook a pork tenderloin.
5:59
So I'm gonna bake these off
6:03
and let them get about half done
6:08
and then I'll put the pork tenderloin on there
6:11
because I do not want that pork tenderloin to overcook.
6:17
So that's my story, morning glory,
6:19
and I'm gonna stick to it. (chuckles)
6:22
Okay y'all, now I'm putting our tenderloin in here
6:26
that has marinated overnight
6:31
and I'm gonna just take a little bit, whoa! (laughs)
6:35
Just a little bit of our marinade on it.
6:39
And so I'm gonna put this in the oven.
6:42
Back in the oven because I parcooked our vegetables.
6:48
- [Theresa] It's gonna end up-
6:49
- [Paula] So I'll let (audio skips) go in that marinade
6:53
and it's gonna be so, so good.
6:54
- [Theresa] I'm just gonna put it right here.
6:56
- And like I said, I think about 25 minutes will do it.
7:02
This looks so delicious, y'all.
7:06
Like I said, it's one of my favorite proteins to cook,
7:11
I'm just gonna take a little bitty bite
7:14
because I got company coming and this is dinner.
7:24
What vegetable do I want to have with it?
7:36
You never even can tell.
7:42
Been a long time since I cooked a pork tenderloin
7:50
Michael has kind of taken over the cooking
7:53
He likes to stuff it with his skinless sausage
7:57
and cook it on the grill and it's so good
7:59
and I don't argue with him.
8:08
I could eat every one of those root vegetables by myself.
8:15
I think y'all will like that.
8:23
If there's anything in the marinade
8:25
that I'm sharing with y'all that you don't like,
8:28
you'd rather not use them,
8:30
you know, find your own marinade
8:32
or just put together things that really you like to profile
8:37
and it's just delicious and easy, easy, easy.
8:42
The hardest part is peeling
8:44
and cutting those root vegetables, y'all. (laughs)
8:47
So I apologize for that, (laughs)
8:50
but I still send y'all love and best dishes.
8:56
Hey, y'all, it's Paula Deen.
8:58
Now, if you enjoyed this video, be sure to like it
9:02
and click the subscribe button as well as the notification
9:05
and bail to be alerted when I post a video.
9:09
Love and Best Dishes Y'all.
