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Pork Loin

For an inexpensive, yet elegant meal, cooking pork tenderloin is hard to beat.

Chef Jason Hill shares a Pork Tenderloin recipe that’s topped with a Zinfandel, Bing Cherry and Roasted Onion Warm Co…

This entry was posted on Sunday, August 30th, 2009 at 6:29 pm and is filed under Recipe. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

10 Responses to “Pork Loin”

  1. Hello sir Jason thanks for onother yummy video. I just one to ask if red Zinfandel wine can be change to onther red wine because I can’t fine any in our local market.

  2. Yes, you can use another red wine. Hope you enjoy it!

  3. i love a chef who eats their own cooking like you, it makes us trust you that the food is actually good.

  4. Well thank you! Usually after we finish the video, this is our family dinner! Last night we had crab legs, which were delicious! We’ll post the video this week.

  5. Olive oil is so expensive :)

  6. Would you rather me spit it out in disgust?!

  7. no, but you could at least get veronica to eat it and say mmmmm

  8. Ha ha! Good point Seston!

  9. yr pan wasnt hot enough when u put yr pork in……the caramelised colour on the pork dont look good, not brown enough to my liking.

  10. No problem. It’s a bit hard doing everything perfect for the camera sometimes.

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