How to Stuff a Pork Loin - Rolled Stuffed Pork Loin Roast Wrapped in Caul Fat
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- Опубліковано 16 лип 2024
- Learn how to Stuff a Pork Loin! Go to foodwishes.blogspot.com/2013/0... for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Rolled Stuffed Pork Loin Roast Wrapped in Caul Fat demo!
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I cooked a roast one time that looked and smelled so good that a 10 year vegetarian asked for a slice and has been eating meat ever since. #truestory
Was it rapped in bacon?
As an old butcher who loves to cook, I have proudly corrupted many (now former) vegetarians over the years. I've even gone as far as getting them hooked on the hard stuff, like venison rouladen, moose swiss steak, and ruffed grouse cordon bleu.
Love ❤️ it, thank you 🙏🏻 😉
I have no trouble believing that.
"A pork loin can sense fear." -outstanding!
This video was exactly what I needed; the technique is clearly presented and the running commentary is just plain fun. Thanks so much for sharing!
I used to be worried about the butterfly cuts it never looked right, now seeing your technique I'm more at ease about it, thanks Chef John, your awesome!
Followed this recipe and made it at work ( firehouse undisclosed location) . The brothers and sisters absolutely loved it . Thanks for all the awesome recipes you share , please keep it ! Stay safe , and keep us cooking !
I made this a while back and couldn’t find caul fat...so I wrapped it in bacon and it did great...tender, juicy and flavorful...I used a stove top stuffing for pork, added dried cranberries and pineapple tid-bits...I didn’t add water to the stuffing as directed but instead let the meat juices moisten it...I seasoned the meat with garlic salt, pepper, ground ginger and dried basil...I was in hog heaven...thank you for teaching me Chef John...
Searched your site because I just knew you'd have a good recipe for stuffed pork loin. We're doing this for Christmas this year for a switch up from turkey. Caul fat hmm...I'm asking for that too from the butcher! Thank you! Oh, PS, I'm cheating and having the butcher butterfly the loin. LOL
Chef John, I'm serious, PLEASE keep doing what you're doing because you're the BEST and we love you!
i dont mean to be so off topic but does someone know a method to log back into an Instagram account??
I was dumb lost my login password. I love any help you can offer me
@Yosef Hezekiah Instablaster =)
@Devon Cyrus Thanks for your reply. I found the site through google and im in the hacking process atm.
Takes a while so I will reply here later with my results.
@Devon Cyrus it did the trick and I now got access to my account again. I am so happy:D
Thanks so much, you saved my account :D
@Yosef Hezekiah You are welcome :)
your videos are the only videos i look forward to. like i actually think about them. i think it's the humor. oh wait, food.
I have never heard of caul fat. Now I will end up cooking everything with it because Chef John showcased it in one episode.
You've given me the confidence to try this. Thanks again Chef John !
Thinking about stuffing mine with apples, sauerkrut, onion and little mustard
I am planning on making this for Christmas, so tonight I practised it. Awesome meal. Thanks for sharing this technique. The family loves it.
I found out that I need to order caul fat about a month ahead of time. So the butcher suggested the cheapest fattiest bacon I could find. Everyone loved it for Christmas dinner. Merry Christmas and thanks for the instruction on how to do this.
I am from India and its very difficult (almost impossible) to get the ingrediants. Still I watch all your videos. Its a very fulfilling experience ... :)
Make this for Christmas dinner, using the chutney we made in the fall when we beat the squirrels to the load of pears on the pear trees. I would not have known how to do the cutting for the pork without this video. We loved the recipe, thank you so much!
Just made this. It turned out really GOOD!!! I did not have caul fat so I used a little lard on top.
Made this last night following these exact instructions (without the culfat, and added ground turkey & Italian Sausage to stuffing). I covered it with olive oil to add fat and basted every 15minutes. It turned out perfectly!!!! Total cooking time was roughly an hour fifteen.
Awesome Chef John. You are the master of all your taskers.
Thanks!
You're the best chef John!
Thanks for all your wonderful videos
Love your voice. Love that you sing the recipes.
What a great calm up beat voice giving instruct! Thanks
Watching your videos is a pure pleasure sir.
I'm so glad I found this Pork Loin video. My mom used to make pork loin and I've ALWAYS hated it! I'm going to try this!!
I was talking to my friend about weddings. When I get married, I want to cater my own wedding. I will probably do a pork loin because it's delicious, versatile, & cheap. Plus, one will feed a lot of people!
Damn you, chef John. That looks so good!
I'm not very good in the kitchen, but your videos give me enough courage to want to try something like that! Thanks for making the point that perfection is not necessary ;)
Those were some sexy pan drippings. Have to admit I applauded when you cut in at the end.
Chef John is the BEST online Chef hands down
gonna try it., looks very yummy!!!
Your method of tying the tenderloin was very impressive and useful.
That looks amazing!! I can not wait to try this.
Chef John, you never fail to impress me.
Oh my gosh that has my mouth watering
Looks so delicious!
I love to try!
That sounds AWESOME! Thanks for the tip!
That looks delicious!
You make it look so easy.
I love your videos!! Even when I don't have an oven anymore..............
I always end up watching your videos in the middle of the night. So hungry!
nice demo of how to cut the pork loin.
This is awesome. Great tutorial! I'm imagining this will work just great for a tenderloin too.
This look so delicious
Having been subscribe for couple years，yours food recipes are always great！
Chef John, this looks so delicious....I have to make this within the next couple of weeks. I love pork and I love stuffing!!!! thanks for your recipe...
+Tony Samson OK, thanks for the tip Tony!!!
brilliant, great technique video. thankyou so much chef john
wow, great video...it looks so easy and do-able. thanks so much!
Chef John in all honesty you deserve at least 10 times the viewers you have right now. Consider adding a few extra seconds on each video to ask the viewets for like and share. The view counts will grow exponentionally and people will be happy to find your channel!
Very valuable information. Thanks.
I think I would want to use a more interesting stuffing, but as he said, this is about technique and I learned a lot. Thanks Chef John!
your food comes out too perfect
Love your vids... Thanks for showing us how to do this!!!
Have done this method multiple times and always produces and wows people who have never seen it..
My stuffing of choice is parmesan, spinach and cream cheese.
I use green apples and pears diced, saute in some butter just until they start to soften a little then add a little brown sugar, just enough to coat the mixture. Then stuff as normal.
You are the regent of your roll-up!
wow chef john, your knife looks super sharp!
Oh, great. It's 6:45AM and I am craving pork loin :) This looks delicious!!!! I haven't made this in forever!! Thanks so much for posting this and reminding me how much I love it! Now, may I come over for some for breakfast, PLEASE? :D
That's awesome!!!
look so yummy. think going to make one.
MY GOD THIS LOOKS AMAAAAAZING!
YOU THE MAN CHEF JOHN! :D
It's so nice to see a sharp knife in a UA-cam cooking video.
that knife movement is beautiful
Congratulations! You are great!
I agree! This was the first time I have ever saw or heard of it...
I cannot wait until restaurants open up again...this or stuffed beef tenderloin will definitely be up there on my list of things to try. Other than a good steak here and there, I've only one other time had a restaurant gourmet dinner. I usually just order Italian dishes that include pasta.
Best and Easy Clear talking ...Awesome :)
Love your singsongy voice!
looks amazing! Yum Yum!
Omg your pork loin this will be dinner tonight ok now i need a bib lol mouth watering. Looked amazing 👍
Jeezaloo, Chef John, your're killin me! At least I'll die happy, thank you Chef !
thanks for the recipe
AMAZIN!
really good knife
damn that knife is sharp
that looks so good ; ;
Good work! Putting one on the smoker!
I Love This Guy! I Can Do This! Thank You!
Great video!
This youtube channel can cure anorexia.
please do a gear video of the pans and such you are using
Jeez… that’s beautiful. My mouth is salivating more than Pavlov’s dog!
good video! Thanks.
I'm a poor chap and I just can't afford meat, so I'd love to see an extremely affordable recipe from you, chef John! I usually use ingredients from the forest nearby, some annual shoots of fir, mushrooms, berries, grass, dirt and some rodents and despite the crudeness, it always tastes great.
My local grocery does not carry caul fat but they suggested bacon ends and I will wrap it in a net wrap they do carry. Wish me luck!
I did this with sausage filling ... and it was delicious
Great vid!!
I don't even eat meat, I just like to hear chef John talk
i can not get cull fat wher i live, but i did stuff a loin roast yesterday, i used italialian sausage, crimini mushrooms, garlic and shallot for the stuffing and i wrapped it in peppered bacon instead of cull fat=====can i say yummy
You, my dear sir, are the best :D
My mouth is a puddle! Delicious!
DEAR GOD YOU NEED A food network show
Chef John is awesome. Wonder what knife he was using.
you have a great voice
Oooooh my goodness....I can't wait to try this....of course I'm not too sure if I can locate that caul fat..perhaps I will try the bacon....? Thanks Chef John!
I really can't understand why some people disliked the video....
Those aren't celebrity butchers.
Muslims
Leberon Jamames God chosen juice
Muslims, Jews or vegans that are jellyious is my working theory...
Hey, keep Jews out of it! We don't care what you eat.
This is the first time a food video has made me laugh out loud...and keep laughing so that I had to re-watch part to make sure I didn't miss anything. And the reason? The old rhyme about the restaurant customer and the string. I'm STILL laughing. A cooking video this memorable creates, for me, a moral obligation to try it.
Am I the only one that thinks there's something about his voice that's very soothing almost like Mister Rogers showing you how to cook
What brand knives do you prefer?
oh god, so many innuendos, got.. to... resist!!
I love the way you pronounce "Stufeen" and "Potatuh"...