I have a pork tenderloin thawing in my fridge right now for Sunday dinner tomorrow. I am definitely using your recipe tomorrow.looks delicious. Thanks for the recipe.
I made this two days ago but did not have potatoes. I used cut up onions and peppers and served over rice. It was delicious! The balsamic on the veggies was amazing with the caramelized charing that happened.
I'm obsessed with your recipe, your grate and you have a way of explaining very well that there is no way of making mistake. My kitchen is smiling unbelievable delicious. Thank you Laura.
I made this for a get together with friends. It was delicious and a complete hit!!! The presentation is beautiful too. This is a winner recipe, keeping this one in my back pocket ;) Thank you so much for sharing your cooking skills!
Laura, I hope you get this message, I came home from work last night & my husband had cooked dinner. The best pork tenderloin EVER..... thank you ..... he followed your tutorial OMG...wow I am going to sub to you now.....
I made this tonight and it was fantastic! I'll be making this again and trying some of the other ideas at your site. My wife loved it, and even my picky daughter wanted 2nds and 3rds!
Laura, this recipe is wonderful! I have tried so many recipes online from other places and people and this is the first one that actually has come out so delicious. Thank you and I will definitely try your other recipes!!
Just cooked this and everyone ate it up! My hub said best he ever had and usually doesn't like pork tenderloin. Awesome can't wait to try her other recipes!
Down to Earth, great job! You are using me moms trick with sticking the garlic into the meat!I like microwaving the spuds, so they will be done when the loin is. I can skip the onions. I did subscribe!
I couldn't believe how tender the poek looked with such a short amount of cooking time!?!? It looked absolutely delicious & I can't wait to try it sumtime real soon! My husband isn't a big pork eater so I am always looking 4 new & dofferent ways 2 cook pork so that he will eat it & not complain about eating it. I don't think he would mind eating this @ all!?!? In fact he would prolly luv it! Thanx 4 another wonderful recipe Laura! :)
Dear Laura! I just wanted you to know that I am totally obsessed with your recipes. The first dish I made was the Italian Meatball recipe. and OMG my whole family loves them. My brother got married past weekend and we made a huge pan> 5 kg of meatballs! And on sunday there wasn't 1 ball left:(. all the 130 guests loved them! Just wanted you to know that your recipes are a real succes over here in the Netherlands. KEEP GOIIIIINGG:D I love the balsamic/garlic marinade for the chicken filet also!
I just made this tonight, loved it!! and more importantly, my husband loved it!! I used red wine vinegar, thats what i had, and it tasted great, I was skeptical about the vinegar, but it wasn't strong at all. Love your show!
Excellent recipe, but I used olive oil for cooking. Extra virgin olive oil is very sensitive to heat, if you use it for cooking it breaks down immediately. You lose the health benefits as well as the taste and smell it's so famous for. But that aside, i'll be making this again, it's a great and easy recipe.
I always make pork tenderloin and curious to see how sweet Laura does it. Mine is basically the same thing except I prepare mine the night before to let the flavour soak right in. I also use a some red wine to marinate with the balsamic. The only thing I did not do was sear it. I did that and it was a great touch but I would definitely stick to marinate the night before.
Man, if I was a relative and saw the meal you were going to serve, I would run right over, 6 am and wake you guys up ! Is it ready, is it, is it, is it ? Thanks, great receipe.
@giditex She says that the baslmic vinager helped to "carmalize" the pearl onions in which she means it gives them sort of a "caramel like" coating. Not a coating that actually tastes like caramel but it looks & has the feel of caramel sort of. It coats them. Hope that helps some...
Laura, thaaaaaaank you for actually demonstrating good food hygiene! It is unbelievably rare to see somebody who doesn't touch the meat then just dig into the salt dish, then touch all their kitchen surfaces with the raw meat hands. It's always a pleasure to watch your videos; you're so entertaining and seem such a lovely person. Please keep making the shows. Oh, and thank you also for pronouncing bruschetta correctly :) Another super rare thing. You fancy nipping over to Scotland for a while to cook? I could eat so many things you make!
I think You have almost reached Your dream. You have a MASSIVE fanbase and I think You have developed A LOT:) Cheers from Hungary Oliver (fan from the very beginning:))
I used this recipe many times. It is very good. How about my Mamma old recipe, filetto di maiale al latte? (Pork filet with milk?) An amazing dish. I can send it to you if you want... Viva l'Italia
+Chris P Take filet of pork. In a pan put butter then fry garlic and finely chopped red onion and sage. After a few minutes add the pork filet (previously salted and peppered) until brownish. Then cover with milk, half a lemon and cook for 30 minutes slowly without touching. After about 30 minutes take out pork let rest. Reduce sauce until it appears in lumps and thick.(some people add a bit of flour but I don't) Slice pork in thin slice an cover with sauce.
Mmm another awesome recipe Laura!! I will def be trying this out this week! I made your blueberry muffin recipe a few days ago, and my whole family said they were the BEST BB muffins they have ever had!! And another family favorite is your chicken & spinach salad, love it! Seriously I need you to apply for your own food network show, haha! :)
yes, carrots add great color even with the vinegar, not sure about the wine though, in my personal opinion I don't like to add alcohol to any meat with the exception of beef.
Do you ever remove the heart of the garlic? I was told by a french chef that if you remove the part of the garlic that sprouts which is the very center. A very small part in the center that sprouts, that it would remove the bitter, pungent flavor.
Thanks Brandon! Every night my wife (whose beautiful & has a really cute personality) cooks me one of her gourmet meals and then we make passionate love. I couldn't be any happier!!!
Laura, very nice video and I will be trying this one. As to your comment restaurant quality, I would say after 34 years of serving restaurants as a wholesaler in some very affluent areas, I know you could do better at home. You would spend the time and money on a quality olive oil and balsamic vinegar. Most restaurants would not. Thanks for sharing.
@joker5266 Why would you be hesitant to use evoo to sear meat? It crisps the outside quickly without overcooking the inside so you can get that premium oven time to tenderize the meat. Rachael Ray uses it all the time to sear meat.
