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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.



  • Hannah C on December 30, 2016

    you should do a spinach dish and make it the star!

  • ImFenster on December 30, 2016

    Ok what the fuck is up with the way he talks? It's like one of those computer text to voice programs.

  • 1973Washu on December 30, 2016

    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.

  • Gray Ghost on December 30, 2016

    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.

  • ezrabrooks12 on December 30, 2016


  • Ms. N.B. Kristjansson on December 30, 2016

    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.

  • Hilaire o'loughlin on December 30, 2016

    I see that you never share with a beautiful partner… I hope you have one to share this wonderful food.

  • Andrea Marcovati on December 30, 2016

    Italian sausage does not have fennel seeds in it!

  • Shaharazad221 on December 30, 2016

    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!

  • gullars on December 30, 2016

    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?

  • Pink on December 30, 2016

    Chef John can you please apply to be on Top Chef so I can watch you win

  • Andreas Leidinger on December 30, 2016

    isnt his voice deeply annoying?

  • Essem Sween on December 30, 2016

    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.

  • Essem Sween on December 30, 2016

    You must have heard me telling you that bacon wasn't crispy enough.

  • Roc on December 30, 2016

    Glad you turned that, it started looking sexy.

  • Ari Fowler on December 30, 2016

    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?

  • Jwend392 on December 30, 2016

    I'd love to see Chef John's take on Chex Mix.

  • Adam Meisel on December 30, 2016

    Happy New Year, Chef John! Always Happy, Never Satisfied.

  • Feta Cheezz on December 30, 2016

    You are the Tony Montana of your porchetta.

  • Frank Lee Power on December 30, 2016

    Perfect paradisiacal porcine pleasure! "You're the Bob Dylan of your fillen" cracked me up

  • Mahi CHANNEL on December 30, 2016

    Happy new year to you too 🙂

  • John winter on December 30, 2016

    love your cliches lol

  • Rachel Hudson on December 30, 2016

    Punani pork. Sorry for the cheap joke.

  • Lynn Harrod on December 30, 2016

    This looks delicious

  • Willy Ou on December 30, 2016

    no cayenne ?

  • Fredrik Lemmetty on December 30, 2016

    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.

  • Jeff Morrison on December 30, 2016

    Could you start it on the stove on high heat to give the bacon a head start on crisping?

  • Spoif on December 30, 2016

    Looks like Kim Kardashian's fa-choo-jaa… allegedly.

  • Demi on December 31, 2016

    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!

  • Bruce Burns on December 31, 2016

    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 .

  • Deep State on December 31, 2016

    kosher salt on pork – uhh why? i use himalayan or sea salt

  • Esheal Lorwin on December 31, 2016

    Chef John, were you angry about something during your voice over?

  • PaulGreen11 on December 31, 2016

    Chef, your posts make happy. Warm and happy. Thanks again.

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