0:01
- Do y'all cook a lot of pork tenderloins?
0:06
Michael does one on the grill where he, kind of,
0:09
scores out the center of the Tenderloin,
0:12
and then he stuffs it with sausage,
0:14
and it's out of this world.
0:17
It's great on sandwiches or our entree,
0:21
which is, we just love it.
0:24
So anyway, I'm gonna share with you a recipe
0:29
from the magazine, Cooking with Pauline Dean magazine,
0:32
on a pork tenderloin.
0:35
And it's, like, one of the easiest meals
0:39
that you could prepare.
0:41
This Tenderloin will cook perfectly.
0:44
I cook 'em now in my air fryer,
0:47
because I hate to heat up a great big ole oven
0:49
for that one little piece of meat.
0:53
And it'll be done in like 23 minutes in the air fryer.
0:58
So the one that Theresa picked up for us
1:05
but I don't trust it to be, maybe, enough seasoning.
1:08
So I'm gonna just sprinkle this with a little olive oil.
1:14
And then I'm gonna mix my spices together.
1:17
That salt and pepper, Italian seasoning,
1:24
garlic powder, and onion powder.
1:29
Now this will serve as two tenderloins,
1:33
but I'm just cooking one today.
1:40
I'll go back and give you
1:41
the amount for, like, two tenderloins.
1:45
All right. So we gonna re-season him
1:49
just in case he didn't get enough the first go-around.
1:55
Yeah, this is a hard one to beat right here.
2:02
And on this side of our pork tenderloin..
2:10
I tell you what, I might would suggest
2:13
using those little niblets, the little nibble potatoes,
2:17
because I don't know if they're gonna be done
2:21
when the pork loin is done.
2:26
So I'm gonna give these potatoes just a quick spray
2:34
cause that'll make sure it's covered
2:36
better than me trying to drizzle it with olive oil.
2:41
So we're gonna season the potatoes.
2:44
And we're gonna bake this at 425 degrees,
2:56
And then we're gonna take it out.
2:58
And we're gonna add our green beans and our tomatoes,
3:03
our little cherry tomatoes.
3:04
And it's like a meal in one pan.
3:09
In fact, it's a sheet-pan, pork, potato,
3:12
and vegetable supper.
3:15
Another easy, easy, easy one.
3:19
And whoever wants to cook it for your Mother's Day meal,
3:23
they'll like it, cause it will be easy for them too.
3:27
So here we go, in the oven.
3:29
My hands are all greasy, Eddy.
3:31
I'm gonna have to stop and wash the grease off,
3:39
because I don't want to drop it too.
3:41
I've had bumbling hands all day today, just..
3:49
It's been 15 minutes, y'all.
3:52
So now, I'm gonna come back in here
3:54
and finish putting this together.
4:00
I'm gonna add our green beans.
4:03
They're pretty fresh green beans.
4:08
And the cherry tomatoes,
4:17
And these little tomatoes are wonderful
4:27
Like, I toast these in the air fryer, and they'll burst,
4:31
and it just brings out flavor like you wouldn't believe.
4:39
All right. Now, I'm gonna do the same thing
4:46
to the green beans and the tomatoes.
4:50
I'm gonna spray them a little bit
4:52
so the seasoning will stick to 'em.
5:01
And back in the oven they go.
5:04
- Have you already cooked the beans?
5:06
- No. No they gonna be the crispy, crunchy green beans.
5:17
- [Eddy] So how much? How Much longer?
5:20
- I'm gonna spread these out.
5:24
Oh, we're gonna cook it maybe 15 more minutes, ya'll.
5:31
We just wanna make sure those potatoes
5:35
and green beans are nice and done.
5:40
And, of course, the pork.
5:43
You're good if it'll be around 145,
5:47
145 degrees temperature, internally.
5:52
But we just got to make sure
5:55
those potatoes and green beans are done, as well.
5:59
Now, I would highly recommend,
6:03
but it depends on how you like your vegetables,
6:05
I do like my vegetables done,
6:08
but I would use those little nibble potatoes.
6:11
I mean, I'll pop them in the air fryer and cook them, what,
6:16
not even 10 minutes, Eddy?
6:19
- And they are so, so good.
6:22
So I'd probably recommend a potato that size,
6:27
or if you're cooking potatoes this size,
6:44
I don't wanna cut that tin foil.
6:51
That was like fingernails on a chalkboard, wasn't it?
6:59
- You know, that tenderloin's just hard to beat.
7:04
I was supposed to drizzle the thing
7:06
with balsamic reduction, and I forgot.
7:15
Little drizzle, little drizzle.
7:18
Little drizzle for Peepaw.
7:25
All right. Tell us what you think, bozo.
7:29
- [Paula] You welcome.
7:31
Ooh, that balsamic smells so good.
7:37
- [Woman] I keep that in my refrigerator.
7:40
- [Woman] I like it on vegetables.
7:44
- [Paula] You know, it's funny,
7:47
I don't use a lot of things like that.
7:51
- [Woman] Bobby introduced to me to-
7:53
- [Paula] Oh yeah, Bobby.
7:56
So does Cloud, she likes it.
8:00
So what's the verdict?
8:03
- Would you give me a bite of that tenderloin, please?
8:07
- I just want the whole piece.
8:09
It's just one little piece, you rotten thing.
8:11
- [Michael] Well, usually I'll cut it,
8:14
usually I'll do that and you'll say,
8:18
So then I'll cut it, "That's too little".
8:24
- We don't keep enough
8:29
Kleenexes in this house.
8:32
- You know what, we don't have enough.
8:38
[Woman] For his whining?
8:42
- [Michael] Look at that.
8:46
That's delicious, Michael.
8:56
You want another bit of that?
8:57
- No, thank you. You want more balsamic?
9:00
- No, I'm good. I'm on a diet.
