Prosciutto & Spinach Stuffed Pork Tenderloin - Laura Vitale - Laura in the Kitchen Episode 486
Вставка
- Опубліковано 29 вер 2024
- To get this complete recipe with instructions and measurements, check out my website: www.LauraintheK...
Instagram: / mrsvitale
Official Facebook Page: / laurainthekitchen
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
I suggest browning the pork in an oven-safe skillet. After browning the meat put the whole thing right in the oven; one less pan to wash and even more nummy brown bits in the pan to make the gravy.
+Laura in the kitchen what were the green herbs that were put into the gravy? possibly rosemary & parsley? there is the juices from the tenderloin, butter, flour, deglazed with wine or beef broth, the roasted garlic, salt & pep.
yes
Looks good
Laura,
I duplicated your recipe, but roasted the pork in Roasting pan and added apples with the garlic and lemon wedges. Then after it reached 160 F, I wrapped it in foil for 45 minutes, I used the pan drippings for a gravy and served it with Cornbread stuffing and sweet & sour red cabbage. What a meal ! ! ! Thank you for your inspiration. Sonny.
Thank you Laura, every recipe of yours has turned out great! I am 65, have been cooking since I was 7 years old , and thanks to you tube I think there is no limit to what I can make...
My oh my!!!! well i did it and it turned out splendid!!! i added my own twist which was smoked gouda cheese instead of the parm. cheese along with the spinach. Yummy!!!!
pork should be cooked all the way through to be safe enough to eat. I would never suggest to cook pork or poultry any less than 160 degrees.
Laura, what herbs did you put into your gravey?
I was thinking the same thing... since she did not answer did you end up using something? If so what?
Made this on Christmas Day for 15 guests and it was a HIT! Thank you Laura.
Laura, you can serve pork pink. You only have to ever worry about poultry being undercooked. Pork and poultry are NOT the same.
Question.? Can this all be prepared,? A Day before & Refrigerated & Cooked the next Day.? Roast & Gravy.?
160 degrees sounds a little too high if you consider the effects of carry over cooking. Probably be better off taking it out at 140-145 degrees.
John Marino what do you mean by carryover cooking?
Matthew Nakhla When you finish cooking something(take it out of the oven/pan/boiling water/etc...) the residual heat left in the food will continue "cooking" the product. I became a vegan in march but this still goes for vegetables as well. That's why if you boil green beans for a salad for instance when you cook to your desired texture you would place the cooked beans in an ice bath to stop the cooking so the beans don't become overdone or mushy. In terms of meat you would want to undercook the meat so as it rests it would come up to temperature and be the desired doneness.
John Marino but i have always heard to cook until the temperature reaches what its supposed to be depending on the meat. you especially dont want undercooked pork
You're going to reach a safe temperature but you shouldn't try and reach that temperature in the midst of cooking....let it rest and come up to temperature instead of getting to that temperature and becoming overcooked.
This is aslo why you should undercook pasta and finish cooking it in the sauce.
great point! :)
i love you Laura!! I'm 16 and you've inspired me to become a chef! I wish i can meet you i love you so much!! i love watching your videos . They're amazing! xoxo! -denise!
Thank you Laura. Tasty and easy.
I just go to 145 for a juicy piece of pork
omg i just made this, nearly chopped my thumb off slicing the mozzarella but it was worth it...taste was amazing, ty
Laura, you didn't remove the "silk-skin" from the tenderloin. I wouldn't want to get the piece with the silk-skin! I'd be chewing forever!
Why do you use frozen spinach? Is it a moisture thing? Would it be runny if I used fresh spinach I reduced down in a pan with some oil and onion?
On the poultry i agree.
But on the pork ?! HELL NO ! if you eat fresh ground pork then everything should be ok, indeed i wouldn't trust to eat pork in those plastic packs from the supermarket, but that's why you go to a real butcher ! my dad's a butcher and a couple of times a month i eat a couple of sandiwches with ground pork and picallily ( delicacy here in Belgium ) and trust me i've never been sick from it.... you just need to stop overworieng so much , that's what makes u sick ...
Prosciutto. It's the leg of a pig, treated with salt and pepper and put to rest for a certain amount of time (from 12 to more than 20 months) in a cave. It's what you'd call cured meat. The most famous ones are San Daniele and Parma. They're both Italian and their peculiarity is that the caves where they rest has a special ventilation so that they dry up but still retain all their flavour. You can research it on wikipedia.
Poultry for sure needs to be cooked to 160, 165...but any chef/home cook cooking pork to 160, 165 is doing it a serious injustice. Look into it Laura, pork has changed since Nana cooked it...you are going to love it, so tender and so delicious. I have been cooking it at 140, 145 way before USDA changed the recommended temps last year.
it looks delicious! I was wondering if I can use this stuffing for a pork loin? or do you recommend something else.. thanks
Pull at 135-140 degrees. Carryover will take it past 145. Never go to 160 degrees
i know...iv'e seen her recipe...but i trust Laura's opinion more,,so her recipe will be a success..don't get me wrong i loooove Anna,, but i would like to get more versions of the recipe as much as i can to get the chiffon cake perfected.... thanks for helping out anyway!!! xoxo
i made this as a regular meal for my hubby....i cooked them every other 2 weeks. This is super delicious...Thank you Laura for the recipe.
Look up some Asian (Japanese in particular) cooking channels on UA-cam. They will most likely make much better sushi than Laura will, her specialty is Italian/Western food. Cookingwithdog is an awesome channel for Japanese food.
What is an ERB? Do you mean Herbs? Where is the recipe to this dish please. All I saw were thousands of other recipes but not this one!
you are not incorrect. and, at home/away from videos, she probably does. but to say it in a video for the public is just all kinds of inviting trouble so she's never going say so.
i slept at 4 am in the morning every night for the whole week all because of her videos. the worst thing is, i'm on diet and im torturing my tummy right now :(
Laura, thank you so much I was a big hit on Mothers Day. My family is still talking about it. Your recipe was very carefully followed. The change was that I marinated the tenderloins in balsamic vinger & a touch of thyme for 2 days then I followed your instructions for the stuffing......THANK YOU! ......I have passed on your recipe to my friends. :)
how bout rolling the end product in a thin layer of puff pastry drizzled with your favorite herb seasoning and then baking it....mmmmmm :)
Don't worry about it. Mean people will be that way. You can use chicken you just have to butterfly cut it. whatever that means.
do people even watch the video? she repeatedly states through the video that you can substitute with beef, turkey or chicken.
Yeah, it often takes her awhile to get the recipe on the website after the video comes out. Check back in a day or two.
i made this lastnight for a "friends-giving" dinner.
I cooked 2, and everyone loved it! no leftovers :)
please make porketta. in australia it's sold as pork roll with various spices and garlic. it's fantastic. thank you
The royalty of the proscuito is its taste alone, untampered with! add anything and it is not longer that.. just ham!
You could roast your garlic & meat at the same time since you dont need the garlic to prep the meat in the first place
i did watch the video. if you cant answer the question nicely i suggest you go vent your frustration somewhere else
160? Laura honey..pork now has the same standards as beef...cook that baby to 140, 145 and call it perfect.
Instead of a beef sauce an apple butter sauce would be good and make it more fitting for Thanksgiving.
one of the loins looks smaller than the other... better take a piece from the other to be safe... XD
or maby they took the idea from her! anayway her recipe is way much better than food network
Banging that pork tenderloin is animal cruelty... Juicy, succulent, delicious cruelty... =L
and can the prosciutto be substituted cause im muslim and we dont eat pork or proscuitto
yes....the majority of the alcohol burns off, but the wine itself adds a lot of flavour!
Be sure to remove the silver skin!!
Maybe she's not american and she doesn't understand so much what Laura says...
Looks delicious, deff will try :)
Look through her other videos. A lot are vegetarian or can be varied to be vegetarian.
Remove the silverskin,the meat will be better :)
Was that spinach precooked or added uncooked to the dish??
You should have made 2nd one differently
would the temperature measurement be the same if i was using turkey???
In a way she looks like Jennifer Lopez. But i think its just me...
145 to 150 is perfect. 160 is over coked.
Do you ever answer questions asked by your viewers Laura?
Can I use a small dash of white wine vinegar instead of the wine?
What a wonderful recipe! Seasoned the Spinach & Pork with Italian Grigliata (Mix of Salt, Pepper, Rosemary) and served with Hasselback Red Potatoes & Broccoli Salad. Dinner perfection! The Garlic Gravy was amazing!!! TY!
The silver skin is still on there though.....
Its Good to see a women in a kitchen instead of a car. IMO lol
LAURA if you use white wine, doesnt the alcohol just burn off? o:
I just made this tonight. I don't have a meat cleaver so I used my big fat Greek lexicon to pound it and my bestie went to town with it. LOL we couldn't get the pork rolled all the way and used thread cuz we didn't have kitchen twine. This was SO good!!! I'm making. It again
I love her. Going to make this on Thanksgiving.
US standards lowered temperature for pork to 145 to 160 degrees with a little pink inside. Other than that, I love, love, love your recipes and channel.
laura where can i get proscuitto can i get it at safeway?
Can you do this with pork loin?
No, the only other alternative is fresh kittens. /sigh
she said she's going to post 1 video every single day
Im sorry but i got lost in your eyes 😍😘
Hi Laura, I have enjoyed your website and videos in my efforts to become a better cook for my family. My expertise has been more around grilling on my Big Green Egg, but recently I ventured out to try your Stuffed Pork Tenderloin mentioned above. It was absolutely awesome and the gravy was a must. Thank you for the video and recipe as this is a new favorite in our home.
After you fry the pork you take it to the oven right?or no? Thanks
Yes
it's gonna be a video everyday from here until thanksgiving , she said that on facebook.. she's really spoiling us !!!
yeah. someone that actually mentions and does, washing of the hands! I drives me cookoo bananas when people on tv shows don't wash their hands after touching raw meats. Bravo da'ling!
It looked delecious and so I tried it. All the mozzarella cheese broiled out of both ends at 425 for 45 minutes, there was almost none left inside the roll. Also, I like salty flavour but the mozzarella made it horribly salty - don't know if I did anything wrong but it turned out completely inedible.
@PSPISOGAME I didn't use olive oil because I forgot it and it was fine. I put a little oil in the pan though to brown it
why did everybody dump their aluminum cooking pots but everybody still uses aluminum foil? is it safer?
I was curious as to why the person said 145 degrees was the new standard, so I looked it up. And it's actually true, some cuts of pork such as the tenderloin have a lowered recommended internal temperature requirement to 145 degrees. In fact, many chefs have cooked certain cuts of pork to 145 degrees.
cbsnews.com/8301-504763_162-20066034-10391704.html
Another great recipe... as always. Have you tried Martha Stewart's aluminum wrap? It's aluminum on one side, and parchment paper on the other side. It's used like regular aluminum foil, but the parchment paper prevents your food from coming into direct contact with the aluminum (which is a no-no).
Are we still doing 'Phrasing'? Cause....Phrasing....;)
Couldn't find the recipe on your website. :(
We just finished this recipe and it tastes amazing! Thank you....!
Swiss cheese would probably taste strange. No.
Canola oil's flavor is too powerful. No.
And NO you can NOT use a microwave, that question is an INSULT to the world of FOOD. NO. NO. NO.
Thank you for saying that. I looked it up and you're right, the USDA decreased the pork cooking temperature from 160 to 145 in early 2011. I wouldn't have known if you hadn't said anything, so thank you :)
No. Pork should be cooked to medium, roughly 140-145.
Even the FDA who tends to recommend very high temperatures lowered their guidelines to 145.
Great alternative to the traditional turkey. Gonna try this but dont know where to find prosciotto*sp, so i researched it and found out i can use bacon(turkey or canadian) yaay excited!!
Please make chiffon cake.. I loove it but i wanted to know your recipe first,,cause you're always right about cooking stuff.. So your opinion will mean a lot to me!! Please reply. xoxo ;)
Laura, is there any chance to could make a video for "Triple Chocolate Muffins" ?:D It would be perfect if so!:P Also, maybe you show how to inject chocolate sauce into them?:p
Cooked this tonight
It was amazing. Thank. You for sharing.
Thats a lotta cheese...
do you have to use the oven to roast garlic? it seems kinda wasteful to run the oven for so long just for one head of garlic
Place the garlic and pork in the oven at the same time, that way when the pork is resting you are making your sauce. I't will take you 1 hr to have dinner ready at the table. :)
how long should tenderloin piece be in the oven if its weight is about 2.7 lbs?
she was going to post a video every day in this thanksgiving time (don't really know how to say it, we don't have thanksgiving :()
I'm not allowed alcohol lol I'm only 12
Italy and there cheese foods
Looks yummy! we make a pork tenderloin every thanksgiving, that's about the only time we make it and I love it! my dad makes a rub using chile pasillas and some other stuff, slaps it on that pork over night and it is soo good!
Hey, I loved this recipe.
In Lithuania we don't have Thanksgiving day, so I'm considering to make this for Christmas.
It would be great to know, what side dish matches with Prosciutto & Spinach Stuffed Pork Tenderloin (rice, roasted potatoes, mashed potatoes or something else?)
Yes, you can. Look for it near the fancy sliced cheese section. If you can't find it, ask someone who works there.
believe me...that WAS the nice version