Prosciutto & Spinach Stuffed Pork Tenderloin - Laura Vitale - Laura in the Kitchen Episode 486
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- čas přidán 18. 11. 2012
- To get this complete recipe with instructions and measurements, check out my website: www.LauraintheKitchen.com
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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...
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.
Made this on Christmas Day for 15 guests and it was a HIT! Thank you Laura.
great point! :)
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.
Omg they look so good and so does Laura!
I made this last night! So easy to make! Thank you Laura! This dish was delicious, and very affordable
I am literally sitting here salivating. Laura is the best!
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!!!!
Cooked this tonight
It was amazing. Thank. You for sharing.
WOW!!! love your recipes i have personally done many of them and they always do come out great my husband is always so happy. thanks.
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.
We just finished this recipe and it tastes amazing! Thank you....!
wow..amazing recipe..a definite keeper
Okay, Laura... second Mother's Day in a row you make me look like a rockstar with my family... THANK YOU!!! :D
This looks awesome!! Can't wait to try this out.
This looks so delish can't wait to try it.
Excellent- love watching !
making this tomorrow !! love this woman !!
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. :)
Thanks for the easy video on how to make a pork tenderloin! I have been looking for something easy and classy at the same time and I think that this is perfect. If people only knew how easy it is to make these types of meals restaurants would go out of business! lol. Thanks again for this great recipe!
Thanks Laura for all these videos :) I appreciate them all.
I love her. Going to make this on Thanksgiving.
I love it! Thank you for sharing. Always supporting you.
Looks sooooo good
I made this last night together with your tortellini salad. Oh My Goddd!! Sooo delicious! My family loved it! Thankyou Laura
I want to eat this right now! Definitely going to try this
I just made it!! my bf n his brother loved it!!! YEY!!! Definitevely gonna make this again!!! Thanks, Laura!!!
Same, in Australia we don't celebrate this, so every yummy recipe is saved for an awesome Christmas dinner!
that looks amazing !
Looks so yummy!
I loveeeeee it when you say 'hi guys, I'm Laura Vitale' xx
We made this last night and it was outstanding- making one small change, I substituted artichoke hearts for the spinach in one of the tenderloins. Both were very good.
Your channel is blowing up. Congrats on the success!
that looks beautiful, always cheers me up when I see you've posed a new video!!
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!
That was awesome. Hope the one I cook comes out like that.
i made this lastnight for a "friends-giving" dinner.
I cooked 2, and everyone loved it! no leftovers :)
Looks delicious, deff will try :)
it's gonna be a video everyday from here until thanksgiving , she said that on facebook.. she's really spoiling us !!!
Bravo . Looks delish👍🏻
Buenisimo!!!
You make it look so easy !!!!!! Ty :)
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!
im gonna cook this for x-mas dinner!!
Omg I made it and it tasted so good
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.
My favorite cooking channels are Laura in the kitchen and Foodwishes
Laura! I have to go to bed. But I can't stop watching your videos! I don't even know how to cook!
Looks good
it looks delicious! I was wondering if I can use this stuffing for a pork loin? or do you recommend something else.. thanks
This video had shown on my homepage
i enjoy your recipes laura..i am making your pumpkin pie right now ..i am going to also make this pork tenderloin very soon :)
omg i just made this, nearly chopped my thumb off slicing the mozzarella but it was worth it...taste was amazing, ty
@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
Yes, you can. Look for it near the fancy sliced cheese section. If you can't find it, ask someone who works there.
I looooove it!! I will definatelly try it for thanksgiving!! Is the baking time the same for turkey??
wow the best!
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
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!!
I tried this at home, but I used sundried tomatoes aswell which was great! you should try it :)
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?
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!
looking so beautiful laura! :) thanks for the recipe~~~~
Good point.
I'm going to try this, looks so good! Love your videos :D
On your other channel you said you we're going to make a video about your makeup routine, when is that video coming?
THANK YOU, do u have a cook book out as of yet ??
OMG! I love this!!!! stuff pork with pork!
THAT LOOKS AMAZING AND DELISH!!!
Thank you
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 :)
My mom makes this it's Delish yum
I adore her.
My mom and I had a pork tenderloin throwdown today, and I used this recipe for mine. It is SO delicious, but my mom and I still tied :)
Laura, please do a tutorial for sfogliatelle filled with ricotta cheese and some fruit filling!
Question.? Can this all be prepared,? A Day before & Refrigerated & Cooked the next Day.? Roast & Gravy.?
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.
cooking this today :)
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?)
i love how fast you say bye bye
Oh my god. I'm not too fond of pork normally, but that looks CRAZY yummy!
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.
as always, the BEST :D
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.
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).
I will be giving this recipe a spin later on in the day. will let you know how it went.
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 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
please make porketta. in australia it's sold as pork roll with various spices and garlic. it's fantastic. thank you
yes....the majority of the alcohol burns off, but the wine itself adds a lot of flavour!
Laura, you can serve pork pink. You only have to ever worry about poultry being undercooked. Pork and poultry are NOT the same.
Prosciutto is thinly sliced ham. You can get it at your supermarket, pre packed (or not). :)
Hi Laura
I plan to make this for Xmas dinner. Can I stuff it the night before and bake it later? Would the taste change ?
it seems sooo delicious
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.
how long should tenderloin piece be in the oven if its weight is about 2.7 lbs?
Good tip!! ;)
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.
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 ;)
Nice....can u make a video on how to cook a perfect turkey?