Learn how to Stuff a Pork Loin! Go to foodwishes.blog... for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Rolled Stuffed Pork Loin Roast Wrapped in Caul Fat demo!
As an old butcher who loves to cook, I have proudly corrupted many (now former) vegetarians over the years. I've even gone as far as getting them hooked on the hard stuff, like venison rouladen, moose swiss steak, and ruffed grouse cordon bleu.
"A pork loin can sense fear." -outstanding! This video was exactly what I needed; the technique is clearly presented and the running commentary is just plain fun. Thanks so much for sharing!
I used to be worried about the butterfly cuts it never looked right, now seeing your technique I'm more at ease about it, thanks Chef John, your awesome!
Followed this recipe and made it at work ( firehouse undisclosed location) . The brothers and sisters absolutely loved it . Thanks for all the awesome recipes you share , please keep it ! Stay safe , and keep us cooking !
I made this a while back and couldn’t find caul fat...so I wrapped it in bacon and it did great...tender, juicy and flavorful...I used a stove top stuffing for pork, added dried cranberries and pineapple tid-bits...I didn’t add water to the stuffing as directed but instead let the meat juices moisten it...I seasoned the meat with garlic salt, pepper, ground ginger and dried basil...I was in hog heaven...thank you for teaching me Chef John...
i dont mean to be so off topic but does someone know a method to log back into an Instagram account?? I was dumb lost my login password. I love any help you can offer me
@Devon Cyrus Thanks for your reply. I found the site through google and im in the hacking process atm. Takes a while so I will reply here later with my results.
Searched your site because I just knew you'd have a good recipe for stuffed pork loin. We're doing this for Christmas this year for a switch up from turkey. Caul fat hmm...I'm asking for that too from the butcher! Thank you! Oh, PS, I'm cheating and having the butcher butterfly the loin. LOL
I found out that I need to order caul fat about a month ahead of time. So the butcher suggested the cheapest fattiest bacon I could find. Everyone loved it for Christmas dinner. Merry Christmas and thanks for the instruction on how to do this.
Made this last night following these exact instructions (without the culfat, and added ground turkey & Italian Sausage to stuffing). I covered it with olive oil to add fat and basted every 15minutes. It turned out perfectly!!!! Total cooking time was roughly an hour fifteen.
Make this for Christmas dinner, using the chutney we made in the fall when we beat the squirrels to the load of pears on the pear trees. I would not have known how to do the cutting for the pork without this video. We loved the recipe, thank you so much!
Have done this method multiple times and always produces and wows people who have never seen it.. My stuffing of choice is parmesan, spinach and cream cheese.
I was talking to my friend about weddings. When I get married, I want to cater my own wedding. I will probably do a pork loin because it's delicious, versatile, & cheap. Plus, one will feed a lot of people!
I am from India and its very difficult (almost impossible) to get the ingrediants. Still I watch all your videos. Its a very fulfilling experience ... :)
I cannot wait until restaurants open up again...this or stuffed beef tenderloin will definitely be up there on my list of things to try. Other than a good steak here and there, I've only one other time had a restaurant gourmet dinner. I usually just order Italian dishes that include pasta.
I use green apples and pears diced, saute in some butter just until they start to soften a little then add a little brown sugar, just enough to coat the mixture. Then stuff as normal.
I'm not very good in the kitchen, but your videos give me enough courage to want to try something like that! Thanks for making the point that perfection is not necessary ;)
Chef John in all honesty you deserve at least 10 times the viewers you have right now. Consider adding a few extra seconds on each video to ask the viewets for like and share. The view counts will grow exponentionally and people will be happy to find your channel!
Chef John, this looks so delicious....I have to make this within the next couple of weeks. I love pork and I love stuffing!!!! thanks for your recipe...
This is the first time a food video has made me laugh out loud...and keep laughing so that I had to re-watch part to make sure I didn't miss anything. And the reason? The old rhyme about the restaurant customer and the string. I'm STILL laughing. A cooking video this memorable creates, for me, a moral obligation to try it.
Oh, great. It's 6:45AM and I am craving pork loin :) This looks delicious!!!! I haven't made this in forever!! Thanks so much for posting this and reminding me how much I love it! Now, may I come over for some for breakfast, PLEASE? :D
I gave it a 1st-time-go-at-it today...not pretty on the inside but well wide opened. I'm going to put it in a variation of the 20 clove of garlic marinade but adding ginger and sage. I'll stuff it with a corn bread sage fig dry cherry stuffing...let's see what happens
I'm a poor chap and I just can't afford meat, so I'd love to see an extremely affordable recipe from you, chef John! I usually use ingredients from the forest nearby, some annual shoots of fir, mushrooms, berries, grass, dirt and some rodents and despite the crudeness, it always tastes great.
its quite common to wrap very lean meat with a fat to add flavor and to help keep from drying out the meat. Fillet Mignon wrapped in bacon is another example. If you wanted to wrap this loin in bacon, go right ahead. Chef John is demonstrating a common technique used in professional/foodie cooking.
i can not get cull fat wher i live, but i did stuff a loin roast yesterday, i used italialian sausage, crimini mushrooms, garlic and shallot for the stuffing and i wrapped it in peppered bacon instead of cull fat=====can i say yummy
I'd go with the bacon, personally! It's got more fat and I think the flavor matches that of the loin better...but each would be better than nothing at all! Enjoy your delicious roast!
I made a mistake. A wonderful mistake. When the timer went off I cleared it but forgot to turn down the temp. It went about 30 minutes at 450F. I discovered this and turned it down to 300F. It still had another 30 minutes to cook. The sear was dark golden brown and the meat was not overcooked. It was great. No caul, however.
If you can get a very thinly cut bacon it would work good. As for bacon flavor you will want to get something that compliments your stuffing well. Don't just get a smoky bacon it could overpower your whole dish, if you cant find something to go well with your stuffing go with an apple-wood bacon, the flavor of apple-wood bacon goes really well with pork loin, and you can do a sweeter stuffing with it like a crasen stuffing or similar.
