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“New Year’s Baby” Porchetta – Bacon-Wrapped Pork Tenderloin Roast – Mini Porchetta Recipe ctm magazine
Learn how to make a Baby Porchetta recipe! Go to http://foodwishes.blogspot.com/2016/12/new-years-baby-porchetta-heres-to-being.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Bacon-Wrapped Pork Tenderloin Roast recipe.
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you should do a spinach dish and make it the star!
Ok what the fuck is up with the way he talks? It's like one of those computer text to voice programs.
Does that wooden mortar and pestle absorb oils from what you are grinding or crushing? I use a stone mortar and pestle to avoid this.
Edit – It looks absolutely wonderful and I will have to try this.
I've done a similar wrapped pork loin before. you don't need to worry too much about Startin and ending on the bottom. just start and when the bacon ends start a new piece at the end of it. if it tries to pull away insert a tooth pick where needed. after chilling the tooth picks can come out.
as for the bacon being crispy, I finish mine in a cast iron pan with olive oil and rosemary. pull it about 5 degrees cooler than you did. into the hot pan and hit all the way round with a sear.
cheers
LOOKS GOOD.
I didn't know pigs don't walk backwards. Do cows and chickens walk backwards?
I wonder why he didn't serve it with black eyed peas, another New Year food.
I see that you never share with a beautiful partner… I hope you have one to share this wonderful food.
Italian sausage does not have fennel seeds in it!
Chef John, how would it be to par cook the bacon before wrapping it, just to give it a head start? Happy new years, thanks!
Thanks Chef John! I was looking for something to cook tomorrow, this looks perfect!
Is there any reason I shouldn't cook this in a pyrex dish instead of on a baking sheet?
Chef John can you please apply to be on Top Chef so I can watch you win
isnt his voice deeply annoying?
Plus, the meat doesn’t go off as quickly in the dead of winter giving small homesteaders, villagers & farmers longer to process and preserve their pork. In summer they have to eat or give away choice parts like the livef kidneys etc as they won't last overnight.
You must have heard me telling you that bacon wasn't crispy enough.
Glad you turned that, it started looking sexy.
everytime I use a mortar and pestle, nothing gets crushed. If I try to apply a little bit more pressure, everything flies out and on to all of the counter. what am I doing wrong?
I'd love to see Chef John's take on Chex Mix.
Happy New Year, Chef John! Always Happy, Never Satisfied.
You are the Tony Montana of your porchetta.
Perfect paradisiacal porcine pleasure! "You're the Bob Dylan of your fillen" cracked me up
Happy new year to you too 🙂
love your cliches lol
Punani pork. Sorry for the cheap joke.
This looks delicious
no cayenne ?
I do so much love your shows and have tried several of your recipes with success, but one thing always bothers me and that is that you never remove your ring when handling the food. You probably get this a lot but if one should not where rings as a medical professional you should not do it as a chef either.
Could you start it on the stove on high heat to give the bacon a head start on crisping?
Looks like Kim Kardashian's fa-choo-jaa… allegedly.
I've been wanting to make Porchetta FOREVER but felt a little intimidated! I now feel empowered to try it! Thanks Chef John I'm making this tomorrow!
I hate to say this but you will have to make the effort to speak a lot clearer as the way you talk is very difficult to understand .
kosher salt on pork – uhh why? i use himalayan or sea salt
Chef John, were you angry about something during your voice over?
Chef, your posts make happy. Warm and happy. Thanks again.
Check out the recipe: https://www.allrecipes.com/Recipe/256890/Chef-Johns-Baby-Porchetta/