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Nobody gets excited when they hear, "We're having pork for dinner..." 😂 Mostly because everyone's picturing that dry pork chop from 1998. Not today. This pork tenderloin marinade keeps it juicy, tender, and packed with flavor. Sear it up in the kitchen, serve it with a French onion dip,... show more

Dan-O’s Seasoning

35,424 subscribers

21,162 Aufrufe • vor 1 Monat •via X (Twitter)

Anya Rossi• Live Now

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3 Kommentare

Profilbild von Duck

Duckvor 1 Monat

Do not stab a pork tenderloin like that, ever. This guy is an idiot.

Profilbild von Fede Margáin

Fede Margáinvor 1 Monat

Hi Dan, congratulations from México!!

Profilbild von 🇺🇸OG 2ndHorseman

🇺🇸OG 2ndHorsemanvor 1 Monat

🤔

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End3of6Days9 (Helen) 🇺🇸

164,111 Aufrufe • vor 4 Monaten

Jungeun: For the Asia tour, we're going to Singapore right? There's a bread in Singapore that I really like. It's covered with dried pork fluff and it's filled with sweet & savory jam. I called it 'spicy bun' when I was younger, it's not the official name, that's what I called it. Comment: Pork Floss Bun Jungeun: Yeah! Pork Floss Bun! How did you know? It's so delicious. I really hope you can try it. (eng) Why you know that? really it's so good

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iznavibe

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💬

56,761 Aufrufe • vor 5 Monaten

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46,654 Aufrufe • vor 2 Monaten

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Fool-Proof Char Siu Recipe 2.5 pound of boneless pork shoulder or pork butt Marinade: 5 Tbsps sugar 3 Tbsps honey 3 Tosps soy sauce 2 pieces red fermented bean curd (Wangzhihe Fermented Red Chili Bean Curd) ½ tsp salt 1 Tbsp grated garlic ½ tsp five-spice powder 6g / 1 Tosp red yeast powder, or red food coloring (can skip if you don't care for presentation) Heat up marinade and mix until everything is combined Once sauce is heated up, mix together 1 tsp of tapioca (or corn) starch and water Turn heat onto low and add corn starch slurry. Mix until everything is well combined Turn heat off and let sauce cool for 10-15 minutes while You stab pork butt (or shoulder) with fork then rub 3 tbsp of chinese cooking wine over it Use a paper towel to dry the excess moisture then add your cooled down marinade, which should be thickened at this point Rub all over and let it marinate overnight for best results - mix periodically so everything is evenly coated Next day Preheat oven to 400 degrees Put meat on a baking rack and roast for 20 minutes Take the pork out of the oven, brush your excess sauce and honey on the pork then flip and brush sauce on the flipped side as well Put it back into the oven for another 20 minutes Take it out again, brush honey and leftover sauce over the pork then flip and brush honey on the flipped side as well Put it back into the oven on broil one more time for 10-12 minutes, flipping at the 5-6 minute mark Enjoy with rice 🎥 itstime2eatt | IG

Fool-Proof Char Siu Recipe 2.5 pound of boneless pork shoulder or pork butt Marinade: 5 Tbsps sugar 3 Tbsps honey 3 Tosps soy sauce 2 pieces red fermented bean curd (Wangzhihe Fermented Red Chili Bean Curd) ½ tsp salt 1 Tbsp grated garlic ½ tsp five-spice powder 6g / 1 Tosp red yeast powder, or red food coloring (can skip if you don't care for presentation) Heat up marinade and mix until everything is combined Once sauce is heated up, mix together 1 tsp of tapioca (or corn) starch and water Turn heat onto low and add corn starch slurry. Mix until everything is well combined Turn heat off and let sauce cool for 10-15 minutes while You stab pork butt (or shoulder) with fork then rub 3 tbsp of chinese cooking wine over it Use a paper towel to dry the excess moisture then add your cooled down marinade, which should be thickened at this point Rub all over and let it marinate overnight for best results - mix periodically so everything is evenly coated Next day Preheat oven to 400 degrees Put meat on a baking rack and roast for 20 minutes Take the pork out of the oven, brush your excess sauce and honey on the pork then flip and brush sauce on the flipped side as well Put it back into the oven for another 20 minutes Take it out again, brush honey and leftover sauce over the pork then flip and brush honey on the flipped side as well Put it back into the oven on broil one more time for 10-12 minutes, flipping at the 5-6 minute mark Enjoy with rice 🎥 itstime2eatt | IG

𝕏 Cuisines

41,718 Aufrufe • vor 27 Tagen

Peak human stupidity just plopped itself right into the river. 🤦 These bulk size human potatoes are sitting their fat asses down in the water, breaking off pieces of pork chops and hand-feeding a wild alligator like it's their death pet. They're not even standing up — they're sitting there in the river. So if that gator decides it wants more than pork chops, good luck. You don't bond with a dinosaur that has the same brain size as you do, clearly. It's not your friend. You're not special. You're just creating a food-conditioned killer that's one pork chop away from being euthanized by FWC. Stop feeding wild alligators. This isn't cute — it's how people and gators both end up dead. 🐊 ☠️

Peak human stupidity just plopped itself right into the river. 🤦 These bulk size human potatoes are sitting their fat asses down in the water, breaking off pieces of pork chops and hand-feeding a wild alligator like it's their death pet. They're not even standing up — they're sitting there in the river. So if that gator decides it wants more than pork chops, good luck. You don't bond with a dinosaur that has the same brain size as you do, clearly. It's not your friend. You're not special. You're just creating a food-conditioned killer that's one pork chop away from being euthanized by FWC. Stop feeding wild alligators. This isn't cute — it's how people and gators both end up dead. 🐊 ☠️

Straight Florida

1,122,373 Aufrufe • vor 2 Monaten

I found two different starches in a Tesco pork joint. Not one — two. Here's what they do, why they're there, and what it means for the price you're actually paying. Tesco Basted Pork Loin Joint (800g) ingredients: Pork Loin (90%), Water, Sea Salt, Modified Maize Starch, Sugar, Tapioca Starch, Rosemary Extract. I'm a primary producer. I don't supply supermarkets. That means I have no agenda except showing you what's actually in the food reaching your plate — and what the label is telling you, if you know how to read it. In this video I break down what Modified Maize Starch and Tapioca Starch are doing in a whole pork joint, why two starches are used together, and how this connects to the same approach I exposed in a Tesco beef roasting joint weeks ago. The information is on the label. It always has been. But it's written in language designed not to slow you down in the aisle. Want real meat? Shop now : Memberships:

I found two different starches in a Tesco pork joint. Not one — two. Here's what they do, why they're there, and what it means for the price you're actually paying. Tesco Basted Pork Loin Joint (800g) ingredients: Pork Loin (90%), Water, Sea Salt, Modified Maize Starch, Sugar, Tapioca Starch, Rosemary Extract. I'm a primary producer. I don't supply supermarkets. That means I have no agenda except showing you what's actually in the food reaching your plate — and what the label is telling you, if you know how to read it. In this video I break down what Modified Maize Starch and Tapioca Starch are doing in a whole pork joint, why two starches are used together, and how this connects to the same approach I exposed in a Tesco beef roasting joint weeks ago. The information is on the label. It always has been. But it's written in language designed not to slow you down in the aisle. Want real meat? Shop now : Memberships:

Radmore Farm

39,067 Aufrufe • vor 5 Monaten

IF YOU EAT PORK: DEWORM 🤢☠️ Pork is notorious for containing parasites. In fact according to Dr. Josh Helman, an M.D. from Harvard pork along with sushi and farmed salmon can contain parasites that can actually cross into the brain. Parasites especially thrive in pork. Pork is the number source of trichinosis worldwide and a top carrier of tapeworms and toxoplasmosis. Absolutely insane. I used to love pork chops but I just can't eat them anymore after watching all of the videos where people found worms in them. Parasites can wreak absolutely havoc on your body, they are linked to a host of illnesses and they can also deplete your body of up to 90% of its nutrients. I choose to deworm myself and family on a regular basis as contracting parasites is a lot more common than people think. After a heavy metal detox and two rounds of an herbal cleanse I passed liver flukes. I will never not deworm regularly again. 🤜 🪱 ABC

IF YOU EAT PORK: DEWORM 🤢☠️ Pork is notorious for containing parasites. In fact according to Dr. Josh Helman, an M.D. from Harvard pork along with sushi and farmed salmon can contain parasites that can actually cross into the brain. Parasites especially thrive in pork. Pork is the number source of trichinosis worldwide and a top carrier of tapeworms and toxoplasmosis. Absolutely insane. I used to love pork chops but I just can't eat them anymore after watching all of the videos where people found worms in them. Parasites can wreak absolutely havoc on your body, they are linked to a host of illnesses and they can also deplete your body of up to 90% of its nutrients. I choose to deworm myself and family on a regular basis as contracting parasites is a lot more common than people think. After a heavy metal detox and two rounds of an herbal cleanse I passed liver flukes. I will never not deworm regularly again. 🤜 🪱 ABC

Cleanse Parasites .com 🧹🪱 Herbal Cleanse Co.

73,120 Aufrufe • vor 11 Monaten

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DAILY

34,941 Aufrufe • vor 1 Monat

FBI wiretaps from 2001 captured real New Jersey mobsters from the DeCavalcante family discussing The Sopranos, marveling at how accurately it portrayed their world, down to specific locations and dialogue that hit too close to home. In the recordings, they speculate about the show's realism: "So what's this f*cking thing, Sopranos? What the f*ck is it?" "That supposed to be us?" "You're in there! Yeah, what'd they say?" "Every show you watch, more and more you think." "You know where it's made? It's made right on 3rd Avenue at Satriale's in the pork store." "Yeah, there's a pork store... Here in Jersey, right!" "It's supposed to be Sacco's—they all sit outside the pork store." The wiretaps caused paranoia among the mob, with some believing the writers had an insider leaking secrets. FBI agents tuned in specifically after episodes aired to hear their reactions, confirming the show's authenticity.

FBI wiretaps from 2001 captured real New Jersey mobsters from the DeCavalcante family discussing The Sopranos, marveling at how accurately it portrayed their world, down to specific locations and dialogue that hit too close to home. In the recordings, they speculate about the show's realism: "So what's this fcking thing, Sopranos? What the fck is it?" "That supposed to be us?" "You're in there! Yeah, what'd they say?" "Every show you watch, more and more you think." "You know where it's made? It's made right on 3rd Avenue at Satriale's in the pork store." "Yeah, there's a pork store... Here in Jersey, right!" "It's supposed to be Sacco's—they all sit outside the pork store." The wiretaps caused paranoia among the mob, with some believing the writers had an insider leaking secrets. FBI agents tuned in specifically after episodes aired to hear their reactions, confirming the show's authenticity.

Defiant Ghost

28,686 Aufrufe • vor 8 Monaten

Sweet Lou’s is doing the kind of cooking I love to see. They make everything themselves, and when they can’t, they source it locally. The pork hot dog with Brie and onion jam is outstanding, and the French dip is seriously good. Rich, beefy, cheesy and exactly the kind of sandwich you want to keep eating. My only note? Give that French dip a little hit of acidity to cut through all that richness. Pickles, peppers, something bright. But that’s a minute detail. The big picture is simple: Sweet Lou’s is making great food from scratch and taking the extra steps to source locally whenever they can. That matters, and you can taste it.

Sweet Lou’s is doing the kind of cooking I love to see. They make everything themselves, and when they can’t, they source it locally. The pork hot dog with Brie and onion jam is outstanding, and the French dip is seriously good. Rich, beefy, cheesy and exactly the kind of sandwich you want to keep eating. My only note? Give that French dip a little hit of acidity to cut through all that richness. Pickles, peppers, something bright. But that’s a minute detail. The big picture is simple: Sweet Lou’s is making great food from scratch and taking the extra steps to source locally whenever they can. That matters, and you can taste it.

Andrew Zimmern

43,026 Aufrufe • vor 14 Tagen