Note: If you cook the bacon so that it is limp and still undercooked, but definitely not raw, then let it cool while the pork is in the fridge, then wrap your pork, it will be a bit crispier and more bacon-ey. Just a suggestion from someone that loves to cook.
With ALL recipes where bacon goes into the oven to roast, in America, I have found that microwaving any amount of streaky bacon for one-quarter of its required cooking time will produce excellent results: 1 strip, nuke for 20-25 seconds; 8 strips, one minute 15 seconds. It helps them pre-crisp while not really rendering up the fat. Excellent for meatloaves and the sort... burgers and whatnot. That zap in the microwave helps.
That looks fantastic! Nothing against italian white beans but my ideal new years' meal would be this baby porchetta alongside some hoppin' john and collard greens!
I would make a joke about the appearance of the tenderloin before stuffing, but can I just say this looks amazing? I knew just from the thumbnail that I must make this. Thank you, Chef John, for posting the best culinary content on the Internet. Rarely does a week go by where I don't make at least one of your recipes.
John I do something like that but I cook bacon in oven 5 min then wrap. Just telling you what I do was in the business 40 yrs chef 25 of the 40. But now retired. Love your vids.
chef john you are killing it this season! made the salt-crusted beef tenderloin for my family before Christmas and will try this for new years for sure!
Love the channel . We make this all the time here in denmark . a tip is to make it from pork belly with the rinds still on (the skin) . and then put it on the rotisserie in u'r grill/barbeque and add a little smoke. . thats food for grown men with hair in thir belly button :)
This reminds me a lot of Alton Brown's pork wellington. Except it uses proscuitto instead of bacon, he splits it all the way and rotates it to keep the meat thickness consistent, and then wraps the whole thing in one extra layer - puff pastry. Both recipes are great :)
i also stuff mine with breakfast sausage and sage... also brown on the stove-top about 2 min per side then rest for 5 min while the oven heats up so the bacon is brown and crispy....
This looks SO much like my bacon wrapped pork tenderloin, with the exception of the spice rub, which I must try next time! A difference is that I stack and tie two tenderloins together, so I have more meat mass, and it can cook longer, and the bacon browns before the pig inside hits 140. It's yummy *any* way you do it, regardless!
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
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.
Thank You, now I know what we will eating New Years Day. It looks so so yummy and Juice. I have a larger around pork T loin and I think the bacon will cook fine around it. Once again John to the rescue.
Par cook the bacon in a microwave or a pan before wrapping the tenderloin. It will still be soft and easy to wrap around the loin, but if partially cooked, it will crisp up in the time it takes to cook the loin perfectly.
Looks delicious! My husband would love this. BTW, have you ever made Hoppin' John? If you've never heard of it, it's a Southern dish made with pork, black eyed peas, and greens and is usually eaten for New Year's Eve (at least that's what my Southern born and raised husband told me). If you don't already have a video of it up, please make a recipe video for Hoppin John. I would appreciate it if you could do that for New Year's Eve or New Year's Day.
Looks amazing, but as someone who despises under cooked (read: chewy in any way at all) I would love some tips on fixing that up. My initial thoughts are to precook the bacon for (5-10?) minutes in the oven, make sure the bacon is one layer thick in all spots, broil/ torch one side of the bacon before wrapping, or any combination of these steps. I also wonder if a pancetta or prosciutto might not act as a suitable replacement for those of us who are grossed out by chewy bacon? I would love a follow-up blog post or video, and any/all opinions are welcome!
It feels like I'm one of very, very few people who don't get annoyed by Chef John's voice. I mean, what's all this fuss about. He has a very deep voice and maybe he feels more comfortable talking this way.
I love your videos, I love your lush manipulation of pork products, I love that occasionally you check here for questions...... Instead of bacon, could I use side pork? Wondering, because then I could control the salt(mainly because I feel odd salting bacon because pork and salt, right? RIGHT?). If I crust the side pork with coarse salt, I'm just wondering if it would form more of a crust too. Your videos are hilarious, insightful and I find the inflection of your voice mesmerizing. You make cooking so much fun! Thank you, for everything you do. All of your prep work to make these videos does not go unnoticed and is greatly appreciated.
Check out the recipe: www.allrecipes.com/Recipe/256890/Chef-Johns-Baby-Porchetta/
Note: If you cook the bacon so that it is limp and still undercooked, but definitely not raw, then let it cool while the pork is in the fridge, then wrap your pork, it will be a bit crispier and more bacon-ey. Just a suggestion from someone that loves to cook.
Artie Wagoner or sear it with the bacon already on it and then put it in the oven... less time consuming.
But then you risk the roast being overcooked and dry.
That's a.. uh... interesting... "pork pocket" you got there @ 2:35.
Freenix hahahahahahhaha
Freenix Lol
Freenix He flipped it to make it, uh, easier to work with haha.
made me uncomfortable.
( ͡° ͜ʖ ͡° )
With ALL recipes where bacon goes into the oven to roast, in America, I have found that microwaving any amount of streaky bacon for one-quarter of its required cooking time will produce excellent results: 1 strip, nuke for 20-25 seconds; 8 strips, one minute 15 seconds. It helps them pre-crisp while not really rendering up the fat. Excellent for meatloaves and the sort... burgers and whatnot. That zap in the microwave helps.
2:37 - "although I should probably turn that, so it's easier to work with"... Sure Chef John, that's the reason you should turn it... xD
That looks fantastic! Nothing against italian white beans but my ideal new years' meal would be this baby porchetta alongside some hoppin' john and collard greens!
William Turner
Hello new best friend!! What time we eating?😜
I would make a joke about the appearance of the tenderloin before stuffing, but can I just say this looks amazing? I knew just from the thumbnail that I must make this. Thank you, Chef John, for posting the best culinary content on the Internet. Rarely does a week go by where I don't make at least one of your recipes.
Chef John! You're the best Hanukkah gift I received this whole year.
I love that you add the little things that you would do different next time. like the doubled bacon. great video. as usual!
Did I just miss it or did Chef John forget the cayenne pepper??
abe frohman the chili flakes he ground I think took the place of the Cayenne, or, he just forgot 😉
He added pepper flakes which he said is basically Cayenne. If you see any videos kf his where he uses pepper flakes, he usually doesn't add cayenne.
Abe Frohman? The Sausage King of Chicago?
"To be happy but not satisfied".
Great New Years resolution!
Шеф Джон как всегда Молодец!!! Отличный рецепт!!!
I really like the New Years resolution: always happy, but never satisfied.
Me too!
Surprised that Chef John avoided any jokes on that uhhh yonic looking piece of pork when it was all splayed out on the cutting board
2:35 looks a lot like what i ate last night
Alex Anthony I think your pork was a bit under cooked, then
Alex Anthony 😵😳
LoL, I was thinking the same thing.
I have honestly been searching for a recipe likes this for months with no luck.. Until now, thank you so much!
Chef, your posts make happy. Warm and happy. Thanks again.
Great video! LOL at the pork turning!
Happy new year chef John, hopefully we will have a new year with even greater recipes.... greetings from Mexico
Chef John I love your voice, the sing-songy lilt is very comforting.
Turning was indeed a brilliant idea :^)
Remember way back when you were making that raw kale salad and you said "I'm not doing a cake pops video until 2017"? We remember...
John I do something like that but I cook bacon in oven 5 min then wrap. Just telling you what I do was in the business 40 yrs chef 25 of the 40. But now retired. Love your vids.
This is some of your finest work.
chef john you are killing it this season! made the salt-crusted beef tenderloin for my family before Christmas and will try this for new years for sure!
We cook up one of these with a venison tenderloin every new year. One of my favorite holiday traditions.
Love the channel .
We make this all the time here in denmark . a tip is to make it from pork belly with the rinds still on (the skin) . and then put it on the rotisserie in u'r grill/barbeque and add a little smoke. . thats food for grown men with hair in thir belly button :)
This reminds me a lot of Alton Brown's pork wellington. Except it uses proscuitto instead of bacon, he splits it all the way and rotates it to keep the meat thickness consistent, and then wraps the whole thing in one extra layer - puff pastry. Both recipes are great :)
Chef John, your videos never fails to turn me on.
Omg I'm totally making this before I quit unhealthy eating in 2017. I love you chef!!! ❤💋
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!
What's up with these comments lol y'all some freaks
Bryan Sullivan lol I read the comments before seeing it, then still can't stop laughing
i'm sure he noticed it himself, thats why he made up the excuse to turn it sideways lol
Absolute bloody YUM! Chef John, you're not helping my cause this time of year.
hahaha! I see what you did there. :D
This part of the year I just feel how I'm growing and I don't need to be any ... taller ... "AHEM!"
I missed everything after the 2:35 mark because I was laughing so hard.
i also stuff mine with breakfast sausage and sage... also brown on the stove-top about 2 min per side then rest for 5 min while the oven heats up so the bacon is brown and crispy....
Happy New Year to you and Michelle. Thanks for everything!
Lmao @ 2:45 chef John still rolling pork blunts 😗👌💨
lol
Heres to a brighter new year!
I don't care nearly as much about that super looking meat as I do about your amazing mortar and pestle.
Glad to see you back
Happy New Year to You too Chef John! Thank you for the awesome treats you gifted us with this year, again!
Oh yes! I will try this soon. Thank you chef.
Hrm...I wonder if you partially froze it instead of just chilling it, if you could cook it up longer in the oven to get the bacon crispy.
This looks SO much like my bacon wrapped pork tenderloin, with the exception of the spice rub, which I must try next time! A difference is that I stack and tie two tenderloins together, so I have more meat mass, and it can cook longer, and the bacon browns before the pig inside hits 140. It's yummy *any* way you do it, regardless!
Chef John, I love your videos, funny narrations, and delicious recipes.
Chef are you psychic!!! How in the world did you know I been looking at making porchetta the last few days!
Happy New Year, Chef John! Always Happy, Never Satisfied.
for those of us without a blowtorch who do we achieve crispy bacon? few minutes under the broiler?
Why not because you are the Billie Jean King of your broiler?
pan sear on all sides before the oven. that is, if u managed to get all the bacon seams on the bottom and start searing on the bottom first.
Maybe a 3 minutes 450°F
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
Beautiful Presentation.!!!
Happy New Year Chef!
Happy New Years, Chef John.
This looks delicious
Could you use a broiler on it at the end of cooking and turn it a few times to get all the sides crispy?
THANK YOU CHEF JOHN THANK YOU!!!!!!
Perfect paradisiacal porcine pleasure! "You're the Bob Dylan of your fillen" cracked me up
I think I am going to try this with a creamy polenta, doctored with smoked gouda and hickory-smoked sea salt.
looks fantastic!
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.
Omg I thought I was the only one thinking about the "pocket" looked like something else 🌚
Before or after the rub haha
Thank You, now I know what we will eating New Years Day. It looks so so yummy and Juice. I have a larger around pork T loin and I think the bacon will cook fine around it. Once again John to the rescue.
Par cook the bacon in a microwave or a pan before wrapping the tenderloin. It will still be soft and easy to wrap around the loin, but if partially cooked, it will crisp up in the time it takes to cook the loin perfectly.
I'm a vegetarian but I love the vids where you make meat. I just like to watch you work with it XD
esmeevogels1990 so you're ok with the killing of animal for your entertainment but not for your consumption?
esmeevogels1990 hypocrite
Karol Bała vegetarians often turn down meat for health reasons not for "saving animals", and still use animal products. Vegans do it for the animals
Who the heck continually "dislikes" these videos? I just don't get it.
Someone got a cool Christmas present !
"Happy but not satisfied". I like that. :)
Happy New Years! (in 3 days) everyone!
LOOKS GOOD.
That looks awesome
We all know why you turned it ;) "no other tool will work as well"... bwahahah
the quotes at the end we're on point
Looks delicious! My husband would love this.
BTW, have you ever made Hoppin' John? If you've never heard of it, it's a Southern dish made with pork, black eyed peas, and greens and is usually eaten for New Year's Eve (at least that's what my Southern born and raised husband told me). If you don't already have a video of it up, please make a recipe video for Hoppin John. I would appreciate it if you could do that for New Year's Eve or New Year's Day.
That sure looked tasty, would you possibly suggest, maybe in the last few minutes of cooking to move the meat to the broiler to crisp up the bacon?
Looks amazing, but as someone who despises under cooked (read: chewy in any way at all) I would love some tips on fixing that up. My initial thoughts are to precook the bacon for (5-10?) minutes in the oven, make sure the bacon is one layer thick in all spots, broil/ torch one side of the bacon before wrapping, or any combination of these steps. I also wonder if a pancetta or prosciutto might not act as a suitable replacement for those of us who are grossed out by chewy bacon? I would love a follow-up blog post or video, and any/all opinions are welcome!
yaaay happy new years in advance!
thank you chef. you're my food idol. may 2017 brings you much joy and happiness :)
thanks chef john i needed a pork loin recipe. they are just about to go on sale.
Happy New Year Chef John! 🍾🎉
Oh, looks delicious! Thank you Chef John and Happy New Year to you and your family!
That looks so succulent and juicy. Hope you and your family have a Happy New Year Chef John.
Awesome, now my beef nachos have this yummy bacon pork tenderloin flavor!
Happy New Year Chef John. I hope 2017 is kind to you and your family xx
Thank you Chef, it looks delicious. Happy New Year.
Hmmm... Pork wrapped in pork. Yum!
Hello Chef! love your videos, keep up the good work! Peace, blessings and a very happy New Year!
Happy New Year!!
Maybe pull it at 125, then roll around in cast iron 'til crispy?... Thx Chef J. for another great vid!
It feels like I'm one of very, very few people who don't get annoyed by Chef John's voice. I mean, what's all this fuss about. He has a very deep voice and maybe he feels more comfortable talking this way.
The voice cracks. I don't want to bash the man for it, but I do find it seriously irritating.
You are the Allen Funt of your.......eh, I better not.
Love love love your videos! This looks absolutely delish! Can you make spaghetti carbonara sometime? It's one of my favorites.
Excellent!
Happy new year to you too :)
Amazing recipe !!
thank you !!
I love your videos, I love your lush manipulation of pork products, I love that occasionally you check here for questions......
Instead of bacon, could I use side pork? Wondering, because then I could control the salt(mainly because I feel odd salting bacon because pork and salt, right? RIGHT?). If I crust the side pork with coarse salt, I'm just wondering if it would form more of a crust too.
Your videos are hilarious, insightful and I find the inflection of your voice mesmerizing. You make cooking so much fun!
Thank you, for everything you do. All of your prep work to make these videos does not go unnoticed and is greatly appreciated.
Feliz año nuevo!! :3
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!
White bean ragu recipe coming soon?
The cut pork looks like... well you know
the internet has ruined me...
Julius Caesar I get it my man... 🙌🏻
yes please chef..yes. please.
2:35 make sure you don't take that "pork pocket" to the bathroom with ya chef