This recipe broke all records! This is the only way to cook pork tenderloin

Presenter/Channel

• Not specified in the subtitles.

Ingredients (with quantities if provided)

Pork & seasoning

• Pork tenderloin (cut into pieces)
• Black pepper
• Salt
• Sweet paprika
• Garlic powder
• Herbes de Provence
• Chopped onion (for sautéing)
• Sliced mushrooms
• 1 red bell pepper, thin strips
• Grated garlic
• Grated cheese

Bacon

• Bacon slices (placed around the rim of a glass; later used to wrap)

Soaks & potatoes

• Water (ice bath: bowl with ice + water)
• Potatoes (cut into pieces)
• Spices for potatoes (amounts not specified; “to taste”)
• Olive oil

Sauce

• Chili sauce
• Whole grain mustard
• Honey
• Soy sauce
• Apple cider vinegar

Equipment / prep notes

• A bowl with ice + water (for soaking meat)
• A paper towel (to dry meat)
• A glass (meat/bacon assembly area per subtitles)
• A pan (to sauté onion, mushrooms, and bell pepper)
• A baking tray (to bake the wrapped meat)
• Possibly a baking surface lined/ready for oven baking (not specified)
• Stove pot for boiling sauce
• Tooth/brush (implied by “brush the meatballs” with sauce; not explicitly stated)

Step-by-step method (timings, temps, and technique cues)

1. Prepare bacon setup

   • “Place bacon slices around the rim of the glass.”

2. Ice water soak for pork

   • Into the bowl with ice, pour water.
   • Cut pork tenderloin into pieces and put meat in the bowl.
   • Soak 15 minutes.

3. Dry and season

   • Dry the meat with a paper towel.
   • Season with: black pepper, salt, sweet paprika, garlic powder, herbes de Provence.
   • Mix the meat with the spices.

4. Assemble filling/seasoning

   • Put the seasoned meat into the glass.
   • Prepare sauté mixture:
     • Chop the onion and sauté in a pan.
     • Add sliced mushrooms.
     • Add 1 red bell pepper, cut into thin strips.
     • Season the sauté: black pepper and salt.
     • Grate the garlic and mix well.
   • Add grated cheese.
   • Put the mixture on the meat.
   • Wrap with the bacon slices.

5. Portion and bake

   • Turn the bacon-wrapped meat (“meat balls”) over onto the baking tray.
   • Prepare potatoes:
     • Cut potatoes into pieces.
     • Soak in hot water for 5 minutes.
     • Season with spices to taste and olive oil, then mix.
     • Put potatoes on the tray.
   • Bake for 30 minutes.

6. Make chili-mustard-honey sauce and finish bake

   • “Boil the chili sauce with whole grain mustard, honey, soy sauce, apple cider vinegar.”
   • Mix the sauce.
   • Brush the meatballs with the sauce.
   • Bake for another 20 minutes.

7. Serving outcome

   • The presenter claims it becomes very tasty: “nothing is left on the table.”

Tips / technique cues captured

• Key technique: soak pork (15 min in ice water) then dry thoroughly before seasoning.
• Use bacon both as structure (around the glass rim) and as wrapping.
• Potatoes are pre-soaked in hot water (5 min) before seasoning and baking.
• Finish with a hot chili sauce glaze by boiling and brushing before the final bake.

Variations

• None mentioned explicitly—only one described method for cooking/assembling.

Plating/serving

• Not detailed beyond the claim that the dish is so good it leaves “nothing… on the table.”

Referenced sources

• None mentioned in the subtitles.