Balsamic Rosemary Pork Tenderloin Recipe – by Laura Vitale – Laura in the Kitchen Episode 116

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  1. 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.

  2. 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

  3. 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…..

  4. 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!

  5. 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.

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