Followed directions to the "t" and it was absolutely scrumptious. I've never done this 'jelly roll' out of fear, but now I'm confident. America's Test Kitchen you ROCK!
You guys are teriffic. I have messed up so many beautiful pieces of meat. I appreciate your tutorials. I am 78 and live alone, so not many chances to cook for others. But I am going to work on this! ⚘⚘⚘
I'm doing this for Thanksgiving this year, since Turkey has doubled in price. I've always hated the last minute mess of a turkey dinner and this will be so great because I can do it ahead and NO turkey carcass to deal with afterwards. Hooray!!! Your recipes are always the best.
I tried this yesterday, this will be my way to eat pork tenderloin from now on, the garlic and fresh rosemary together made the meat's flavor so well, thank you for another great recipe.
made this last night and it was delish! Didn't have fresh lemon so I used a grapefruit. Very good that way. A little drizzle of the sauce goes a long way and I've never had a more juicy loin ever. Really a restaurant quality dish. Thank you!
I made this for Easter today. Absolutely fabulous. Everyone ate this covered with the cinnamon apples I made. It was a travesty of justice! Had I known, I wouldn't have made them. The garlic, the lemon, the spice...so, so good. I had made 2, and the rosemary got lost, but that olive oil with infused garlic and lemon. Added to the caramelized lemon for the vinegrette...so, so yummy. It's not as complicated as it looks if you're a bit of a newbie..just go step by step and then you'll be done. And have fun!
I made this for Pascua yesterday and it was a hit. I had the butcher at the Market Basket in Warner cut the roast for me and he actually made 4 cuts so even more surface area. So good, I will try this again and will substitute Prosciuotto for the Pancetta. I love Pancetta but wasn't impressed with the paste that I made. My house still smells amazing! Molte Grazia ladies, so good.
Wow. Every so often a UA-cam recipe stands out for its original tips and techniques - this is one. Confiting the garlic and saving the oil, processing the pancetta into a paste and caramelising the lemon are brilliant ideas, thank you. What would be your thoughts on smoking the prepared loin low 'n slow?
I made this for Christmas Day dinner. It was a big hit. Will definitely make this again. One adjustment: I salted & stuffed the roast the night before & put it uncovered into the fridge to let the salt permeate the meat. I used less than 1 Tbs of kosher salt.
Thank you, after following your recipe this was the best pork dish I have ever made. The whole family loved it and we are making it for friends very soon! :)
Love you guys..er gals, when I am not sure about how to prepare you are my go to. I am trying this tomorrow and I know it will impress, thank you . Will comment again in a couple of days and let you hear what my guest's thought.
Needs more stuffing. I make it all the time. Lather the butterflied pork with dijon, salt & pepper. Cook bacon and crumble. Sautée diced carrots, onions, celery & 4 apples in 3 tbsps on butter, until soft. Add 2 cups of chicken stock and two packages of stove top stuffing. Let cool and then stuff. This is the amount of stuffing you need. Butcher twine it. Leave at room temp for 1/2 hour in roasting pan. Cook at 450°for 20 minutes. Then about 1 1/2 hours at 325°. Rest 20 minutes. Voila.
Excelente ! Delicioso! Exquisito! Yymmm I’m sorry Ladys I got carry away, is just that it looks soooo gooood😋 I’ll fix this delicious dish for my daughter , my Son In-Law and my grand child yumm I know they live it. Thank you and God Bless.
I moved to Tucson to help take care of my 90 Mother. This will be her 1st time visiting my townhouse. I will surprize her with your Tucsan-style pork roast receipe. Thank you.
Everytime I watch these videos, I come REALLY close to subscribing on their website. I wish I didn't get laid off. I would love to be ATK certified with online courses.
Ive made pork loin roullades for years. My hands down favorite filling is italian sausage, cottage cheese, and spinach. Hot or mild sausage, its your party. Cottage cheese over ricotta, it just has more flavor. And frozen spinach over fresh so you're not fighting unwilted leaves. You can blanch fresh but Im lazy.
Looks great and easy to follow. My only thing is that both the hosts are great, but I'd prefer just one or the other. I don't need a back and forth type thing, it feels a little "extra" to me.
i used the exact same paste with pancetta but instead of a pork loin i used a lamb neck and then wrapped the whole beauty in iberico ham and it was amazing, would love to try the pork loin but for some reason i dont really like the whole chunk of pork flavour
I love pork, bacon, lemon zest, Cajun seasoning, southern style Collard greens plus lightly cooked garlic slices. A smear of mustard will also add flavor. Salt & pepper inside and out adding Worcestershire to the outside. Wrap for a day after stuffing, rolling & tie the rolade. Roast low/slow to 140, then sear. Carry over cooking will get to just over 145.
Ladies…the most important thing they talk about is salting the meat and letting it absorb. Haven’t given it a thought until they mentioned it because nothing will season the meat unless we do this. I am not a new cook, but never made something like this (I had a different stuffing - mushrooms) and it was really a piece of cake! The knife, though, has to be really sharp or it will drag the meat instead of cut it.
Wow, in just 137 steps and 32 kitchen tools, and 5 hours later, we’ll all have a wonderful pork tenderloin. Plus, looks like there is no fish paste needed. Thanks ladies :-)
So here's the question. What's the difference between pork roast and Porchetta? Honestly I don't see a difference. They are both great. And it's not the cut of meat because true Street vendor Porchetta made in Rome uses whole hog and it all gets eaten. Again I love it all. Everyone have a great day 🌤.
She was supposed to as you want the garlic to infuse its flavour into the oil, if you put it in when the oil is already hot then the garlic cooks too quickly and if it becomes brown it becomes bitter, not what you want from garlic infused oil.
I must give this a try. I am indeed a fan.
I made this for Christmas dinner. It was fantastic. , Everyone loved it. People you must give this a try.
Followed directions to the "t" and it was absolutely scrumptious. I've never done this 'jelly roll' out of fear, but now I'm confident. America's Test Kitchen you ROCK!
You guys are teriffic. I have messed up so many beautiful pieces of meat. I appreciate your tutorials. I am 78 and live alone, so not many chances to cook for others. But I am going to work on this! ⚘⚘⚘
I'm doing this for Thanksgiving this year, since Turkey has doubled in price. I've always hated the last minute mess of a turkey dinner and this will be so great because I can do it ahead and NO turkey carcass to deal with afterwards. Hooray!!! Your recipes are always the best.
I tried this yesterday, this will be my way to eat pork tenderloin from now on, the garlic and fresh rosemary together made the meat's flavor so well, thank you for another great recipe.
made this last night and it was delish! Didn't have fresh lemon so I used a grapefruit. Very good that way. A little drizzle of the sauce goes a long way and I've never had a more juicy loin ever. Really a restaurant quality dish. Thank you!
Recipe
I made this for Easter today. Absolutely fabulous. Everyone ate this covered with the cinnamon apples I made. It was a travesty of justice! Had I known, I wouldn't have made them. The garlic, the lemon, the spice...so, so good. I had made 2, and the rosemary got lost, but that olive oil with infused garlic and lemon. Added to the caramelized lemon for the vinegrette...so, so yummy. It's not as complicated as it looks if you're a bit of a newbie..just go step by step and then you'll be done. And have fun!
This is perhaps one of the chicest and most delicious recipes I tried thank you for all the tips 🙏🏻🤗😘👌🏻👌🏻👌🏻👌🏻👌🏻
I made this for Pascua yesterday and it was a hit. I had the butcher at the Market Basket in Warner cut the roast for me and he actually made 4 cuts so even more surface area. So good, I will try this again and will substitute Prosciuotto for the Pancetta. I love Pancetta but wasn't impressed with the paste that I made. My house still smells amazing! Molte Grazia ladies, so good.
This recipe is a great format for pretty much any kind of stuffing anyone can imagine!
Making this for Christmas Day Dinner! If any of my guests do not like this they have rocks in their heads!
Same here!! Thankfully, my gang loves pork of any type!
Wow. Every so often a UA-cam recipe stands out for its original tips and techniques - this is one. Confiting the garlic and saving the oil, processing the pancetta into a paste and caramelising the lemon are brilliant ideas, thank you.
What would be your thoughts on smoking the prepared loin low 'n slow?
Hello Bridget and Julia. .as always delicious easy and super entertaining watching you 2 chefs 👍
Keep up the good work ladies, love the content and your style of presenting. Bravo!
I made this for Christmas Day dinner. It was a big hit. Will definitely make this again. One adjustment: I salted & stuffed the roast the night before & put it uncovered into the fridge to let the salt permeate the meat. I used less than 1 Tbs of kosher salt.
Looks delicious. Can’t wait to try it
Thank you, after following your recipe this was the best pork dish I have ever made. The whole family loved it and we are making it for friends very soon! :)
I made this last night and was absolutely amazing! Thank you so much
This looks so elegant. Perfect for Sunday dinner, or any holiday table. I am excited to try this!
WOW! The Pork Loin looks fabulous!
Hi, ladies today I tried your roast pork loin, it was so good. Thank you for the clear instructions . Blessed Easter :)
I made this recipe many years ago. I loved it and plan on doing it again for dinner tonight.
Making it for the third time today. Great recipe.
Made this tonight for friends. Absolutely will make it again. Thanks!
Love you guys..er gals, when I am not sure about how to prepare you are my go to. I am trying this tomorrow and I know it will impress, thank you . Will comment again in a couple of days and let you hear what my guest's thought.
I made this today and my gawd! It tastes heavenly.
Thank you. I was wondering if anyone tried it. I’ll make it today!
Can’t wait to make..from USA
Im excited to make this recipe!😃😋
So, what do you guys think about adding shredded parmesean to the paste? Good idea?
yes definitely, it would go well with the garlic and rosemary
Needs more stuffing. I make it all the time. Lather the butterflied pork with dijon, salt & pepper. Cook bacon and crumble. Sautée diced carrots, onions, celery & 4 apples in 3 tbsps on butter, until soft. Add 2 cups of chicken stock and two packages of stove top stuffing. Let cool and then stuff. This is the amount of stuffing you need. Butcher twine it. Leave at room temp for 1/2 hour in roasting pan. Cook at 450°for 20 minutes. Then about 1 1/2 hours at 325°. Rest 20 minutes. Voila.
yum, gotta love a roasted garlic and pork fruit roll-up
Using that cut of pork goes back to old ways of not wasting anything. My grandmother use to say, you use the whole pig! Everything but the squeal!
I like that six minute browning of the fat cap. It makes all the difference IMO.
10:32 "It's a pork pinwheel of pleasure"
This is going to be coming to a plate near me very soon! YUM!
Great!!Thanks💕💕
Great job
Excelente ! Delicioso! Exquisito! Yymmm I’m sorry Ladys I got carry away, is just that it looks soooo gooood😋 I’ll fix this delicious dish for my daughter , my Son In-Law and my grand child yumm I know they live it. Thank you and God Bless.
Omg!! I am making this now!!
I moved to Tucson to help take care of my 90 Mother. This will be her 1st time visiting my townhouse. I will surprize her with your Tucsan-style pork roast receipe.
Thank you.
Everytime I watch these videos, I come REALLY close to subscribing on their website. I wish I didn't get laid off. I would love to be ATK certified with online courses.
"Its a pork pinwheel of pleasure!!!!"
Ive made pork loin roullades for years. My hands down favorite filling is italian sausage, cottage cheese, and spinach. Hot or mild sausage, its your party. Cottage cheese over ricotta, it just has more flavor. And frozen spinach over fresh so you're not fighting unwilted leaves. You can blanch fresh but Im lazy.
Have made similar version, but cottage cheese is a twist! Great idea! 😋😎👍
That screen name! LOL 🤣 🤣
You folded it back into three-fold:)
Looks great and easy to follow. My only thing is that both the hosts are great, but I'd prefer just one or the other. I don't need a back and forth type thing, it feels a little "extra" to me.
Wow. I’m so hungry now
Wow. I will be trying it on this coming weekend.
Can I use bacon in place of pancetta?
I'm on at,i need to try this one.Looks really gooood!! Thank you
Made it today. Delicious!
Awesome!
Yo I legit watch this all the time cracking up
Absolutely fantastic please more great food😁
Thank you for your beautiful delicious recipe yum 😋👍🌹
That pork roast is looking so delicious and you all must have enjoyed having it and hope someone made some mashed potatoes to go with it.
I made this absolutely delicious 😊
I wish I'd made this for Easter.
Yum Yum
i used the exact same paste with pancetta but instead of a pork loin i used a lamb neck and then wrapped the whole beauty in iberico ham and it was amazing, would love to try the pork loin but for some reason i dont really like the whole chunk of pork flavour
Yum. The only comment I can think of right now. I’m dashing off to the butcher to get what? A pork roast. Bye.
Thank you 🙏🏻 I
Forgot to add something…I used a Cuisinart broiler/air fryer and it cooked in half the time and seared in juices as well as browned the loin.
Would the the pork be even more tender if I brined the pork similar to the recipe for herb-crusted pork roast?
I love pork, bacon, lemon zest, Cajun seasoning, southern style Collard greens plus lightly cooked garlic slices. A smear of mustard will also add flavor. Salt & pepper inside and out adding Worcestershire to the outside. Wrap for a day after stuffing, rolling & tie the rolade. Roast low/slow to 140, then sear. Carry over cooking will get to just over 145.
👍Instant classic! 😋😎
this woman is brutal and i love how she handels that pork
I would love to see. more gluten-free recipes?
Ladies…the most important thing they talk about is salting the meat and letting it absorb. Haven’t given it a thought until they mentioned it because nothing will season the meat unless we do this. I am not a new cook, but never made something like this (I had a different stuffing - mushrooms) and it was really a piece of cake! The knife, though, has to be really sharp or it will drag the meat instead of cut it.
0:38 and 3:34 me watching the grand finale on July 4th
calling that 3/8 - 1/2", but man this looks good.
Hello
How about cooking a center cut pork roast?
@americastestkitchen Does this same method work on chicken?
The salt sounds high considering the amount of rosemary. For some reason when I use fresh rosemary I realized I need to cut back on the salt.
How to Rosstticar pork loin your looks Delicious thanks for recipe can you me a recipe on what i ask on the pork loin
3:36 paste with taste
WTF ....you have to sign in for the receipt ....shame on you
No black pepper?
Wow, in just 137 steps and 32 kitchen tools, and 5 hours later, we’ll all have a wonderful pork tenderloin. Plus, looks like there is no fish paste needed. Thanks ladies :-)
🙄
are they lovers ? like the last couples confirms it
So here's the question. What's the difference between pork roast and Porchetta? Honestly I don't see a difference. They are both great. And it's not the cut of meat because true Street vendor Porchetta made in Rome uses whole hog and it all gets eaten. Again I love it all. Everyone have a great day 🌤.
Porchetta is made with pork shoulder (butt) or a cut that has much more intramuscular fat.
You gotta get that allisan going, it's like a 2 part epoxy
Sam Glennie I’m sure Brad’s spidey sense started tingling when that was mentioned lol
Vegetarian food please
Pour some dressing on your lawn and go for it.
A coupla' sturdy gals for sure.
The roast taken out of the oven is much different than the one Bridgette made....
no wonder my pork tenderloin was always dry. u gotta stuff it!
Oh hey this is the same exact dish that Basics with Babish did 6 months ago!
If he did it six months ago, Babish must have copied it from them because this episode first aired about two years ago.
@@juansierra5704
He did copy them. He did it exactly the same way. I mean exactly!
Babish says in his video that he is using the America's Test Kitchen method.
I would use cast iron for high temp searing. Heating PTFE to temps hot enough to smoke oil will cause it to offgas toxic fumes.
There's no evidence whatsoever that this sort of cooking will produce anything like toxic fumes. None.
Umm… there’s no vinegar in the vinaigrette
Mmmmm bacon.
Imagine not being able to tie it up with a single length of string.. Literally one of the first things I learned when I studied.
💞🌻
Did she really throw the garlic in cold oil... hahaha
She was supposed to as you want the garlic to infuse its flavour into the oil, if you put it in when the oil is already hot then the garlic cooks too quickly and if it becomes brown it becomes bitter, not what you want from garlic infused oil.
Butcher's knot at one end of the string, half-hitches down it and another butcher's knot.
People have done this for centuries.
WILMA FLINSTONE AND BETTY RUBBLE.
Bridget madam you are so beautiful😁😁😁😁😁😁😁😁😁😁
That food looks orgasmic😍
The finished roast is NOT the first one you folded back into three layers.
So? Your point?
@@adamandrews4107 I know it’s a rare thing, but have you ever heard of integrity?
This was good, but plan on a lot of time in the kitchen.