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Balsamic Rosemary Pork Tenderloin Recipe – by Laura Vitale – Laura in the Kitchen Episode 116
Balsamic Rosemary Pork Tenderloin Recipe – by Laura Vitale – Laura in the Kitchen Episode 116
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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…..
What does Extra virgin olive oil taste like? They taste like olives.
hahahaha!!
Your husband is one lucky dude, beautiful wife, amazing cook, and cute
personality. The kind of wife I’ll look for!
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.
just tried this recipe, turned out amazing thanks!
I loooove this recipe!! My husband’s new favourite. I’ve made it for guests
twice now and always get rave reviews. 🙂
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!
Take it out at 140 degrees. It will carryover to 145……Perfect!
If you don’t want to microwave, you can boil them for 10 minutes, drain the
water and cook the potatoes dry on the stove to dry them out, works great.
She overcooked it.
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.
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 know it’s supposed to be the main flavor…..but I’d be scared to put
that much vinegar on such an expensive cut of meat. That’s just me.
“bitter, pungent flavor.” Bitter NO, pungent YES!
microwave lol ahhhhhhhhhh I don’t like YOU’RE COOKING
I made this for dinner tonight and it was ABSOLUTELY delicious!!!!
Hmmmm
potatoes take 8 minutes in a steamer that’s quick mmmmk girl
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.
Now I’ve got to wipe off my computer.
Very nice, I will try this tomorrow!
Fantastic! Can’t wait to try it!
One more thing that pork is over way over cook pork should be 140F no more
than that coz’ while you rest your meat it increase about 10F
Love you food,but meat should be done by men.Get you husband learn to do it