"New Year's Baby" Porchetta - Bacon-Wrapped Pork Tenderloin Roast - Mini Porchetta Recipe
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- Опубліковано 10 чер 2024
- Learn how to make a Baby Porchetta recipe! Go to foodwishes.blogspot.com/2016/1... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Bacon-Wrapped Pork Tenderloin Roast recipe.
- Навчання та стиль
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 ͡° )
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
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.
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.
I really like the New Years resolution: always happy, but never satisfied.
Me too!
Chef John! You're the best Hanukkah gift I received this whole year.
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?😜
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
"To be happy but not satisfied".
Great New Years resolution!
Great video! LOL at the pork turning!
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.
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...
Chef, your posts make happy. Warm and happy. Thanks again.
I love that you add the little things that you would do different next time. like the doubled bacon. great video. as usual!
I have honestly been searching for a recipe likes this for months with no luck.. Until now, thank you so much!
This is some of your finest work.
Happy New Year to You too Chef John! Thank you for the awesome treats you gifted us with this year, again!
Шеф Джон как всегда Молодец!!! Отличный рецепт!!!
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?
Happy New Year to you and Michelle. Thanks for everything!
looks fantastic!
This looks delicious
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!
Oh yes! I will try this soon. Thank you chef.
Happy new year chef John, hopefully we will have a new year with even greater recipes.... greetings from Mexico
I don't care nearly as much about that super looking meat as I do about your amazing mortar and pestle.
THANK YOU CHEF JOHN THANK YOU!!!!!!
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.
We cook up one of these with a venison tenderloin every new year. One of my favorite holiday traditions.
Chef are you psychic!!! How in the world did you know I been looking at making porchetta the last few days!
Omg I'm totally making this before I quit unhealthy eating in 2017. I love you chef!!! ❤💋
Chef John, I love your videos, funny narrations, and delicious recipes.
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.
That looks awesome
LOOKS GOOD.
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
Heres to a brighter new year!
Lmao @ 2:45 chef John still rolling pork blunts 😗👌💨
lol
I missed everything after the 2:35 mark because I was laughing so hard.
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!
Oh, looks delicious! Thank you Chef John and Happy New Year to you and your family!
the quotes at the end we're on point
Beautiful Presentation.!!!
Amazing recipe !!
thank you !!
Thank you Chef, it looks delicious. Happy New Year.
Glad to see you back
Chef John, your videos never fails to turn me on.
Happy New Year, Chef John! Always Happy, Never Satisfied.
Excellent!
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 :)
AWESOME!
Thank You!
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!"
Happy New Years, Chef John.
Omg I thought I was the only one thinking about the "pocket" looked like something else 🌚
Before or after the rub haha
yaaay happy new years in advance!
Thanks, chef!
Hello Chef! love your videos, keep up the good work! Peace, blessings and a very happy New Year!
Looks Great Chef, thanks for the Share!
Chef John I love your voice, the sing-songy lilt is very comforting.
Someone got a cool Christmas present !
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.
Happy New Year!!
thank you chef. you're my food idol. may 2017 brings you much joy and happiness :)
That looks so succulent and juicy. Hope you and your family have a Happy New Year Chef John.
Happy New Year, Chef!
yummy!
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 Chef!
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 :)
Happy new year to you too :)
Feliz año nuevo!! :3
Happy New Year Chef John. I hope 2017 is kind to you and your family xx
Who the heck continually "dislikes" these videos? I just don't get it.
Perfect paradisiacal porcine pleasure! "You're the Bob Dylan of your fillen" cracked me up
Love love love your videos! This looks absolutely delish! Can you make spaghetti carbonara sometime? It's one of my favorites.
Happy New Year Chef John! 🍾🎉
Yum!
"Happy but not satisfied". I like that. :)
Happy New Years! (in 3 days) everyone!
thanks chef john i needed a pork loin recipe. they are just about to go on sale.
Hmmm... Pork wrapped in pork. Yum!
yes please chef..yes. please.
Oh baby!
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.
Could you use a broiler on it at the end of cooking and turn it a few times to get all the sides crispy?
Thanks Chef! All the best for 2017. My food wish for the New Year is more fermented food recipes...
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
Hey Chef John! I'm new to cooking, and have been following your recipes for the last few months to get my bearings around the kitchen, but I'm wondering how I could make the paste for this one without a mortar and pestle or where I could find a quality one. Great video as always!
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?
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!
Awesome, now my beef nachos have this yummy bacon pork tenderloin flavor!
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 think I am going to try this with a creamy polenta, doctored with smoked gouda and hickory-smoked sea salt.
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!
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.
cool
I love this recipe.. was looking for something simple to make for NY evening and this is perfect! I was wondering if Proscuitto crudo will work as well as Bacon (since it is thinner, may be it will crisp up more?) also, we dont really get bacon than often where we live in Germany.. :( (It will make 2016 better if Chef John answers this! :D)