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 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!
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.
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 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.
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!!
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!
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! :)
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.
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.
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:))
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!
@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...
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!
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! :)
Imagine she has 3.76 millon subs currently! She is awesome especially for people new to cooking ,everything is quick,easy to follow and ingredients we all can pick up at any supermarket.
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.
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 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.
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.
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.
@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.
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!!!
Never in my life I have made something this delicious! Friends are killing it as I type! Great job Laura! Thanks to you I can actually feed people lol
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 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!
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.
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 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.
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.
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!!
I think I've attempted more cooking in the last three days than I've ever had in the 25 years of my existence...thank you Vitale!
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!
We do cilantro and garlic inside. Then brine in lime juice overnight. Then slow cook on 300F.
Your recipes are sumptuous & Beautiful to look at like you. You remind me of my daughter, & efficient!!! ThankU bless U🙏
just tried this recipe, turned out amazing thanks!
Followed your recipe and it was fantastic. My wife loved it. Thank you.
I just made this. It was soooo good!!! So flavorful with simple ingredients. I will always cook my potatoes like this now. Thanks Laura!!!
I watched this, had all ingredients on hand and an hour later I was sitting and eating this wonderful and flavour filled meal. Thank you :-D
Made this tonight for parents-in-law who are excellent cooks, they loved it! Thanks, Laura.
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! :)
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!
thank you Laura I cooked pork for new years I followed your recipe. I was delicious. thank you so much. Julia
Laura, I love you. I cooked this recipe and other too, my family likes it so much. Thank you. God bless you.
Thanks Laura. You just inspired me to learn to cook. I always hated it, but you make it look fun. You are adorable! Endless thanks
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 made this for my family and they were really impressed(and they are hard critics) So thanks so much for the recipe
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.
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:))
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!
@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...
I made this for dinner tonight and it was ABSOLUTELY delicious!!!!
I made this, but added some pitted mixed olives to potatoes. Fantastic. Perhaps some artichoke hearts in there too! Perhaps celery? Thanks, Laura!
What a great recipe!
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!
What a great technique!
I made this twice now and it is very delicious 😋 thank you for the great recipe😊
@LauraVitalesKitchen you definitely deserve your own cooking show on food network. i watch food network a lot and i think you'll fit right in! :D
Making this tonight but will add carrots celery :)
That looks delicious!
Just utubed best pork tenderloin recipe & this pulled up. Love easy & quick. Thanks for the potato tip. Will let you know how it comes out.
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! :)
Omg, I made this and my family loved it. Even my daughter who is so hard to get to eat, absolutely love this. Thank you Laura
I followed to the T... it came out AMAAAAAZING! thank youuuuuu!
Made this last night. Moist, great flavor. wouldn't change a thing.
We are definitely going to have to cook this tonight!
Made this tonight.....very good!!!
. . . just a TOUCH more balsamico. . . wait. . . another TOUCH more balsamico. . . I love you, Laura!
Im trying this today and surprise my hubby. He is gonna love it. Thanks for the recipe
im gonna try this tomorrow night. seems so simple and im sure it will be great!
I just saw this video today & love this gal. Comes across as someone who is a good friend or cousin. i'm making this dish tonight.
Made this today, was delicious.
@sitinurulazeerah sure can
girl you're the bomb this recipe looks so yummie i'm trying it next week!
This recipe looks great, can’t wait to try it.
Looks delicious! I’ll try it tonight!
I loooove this recipe!! My husband's new favourite. I've made it for guests twice now and always get rave reviews. :)
mmm...I love balsamic, and i love rosemary..together=perfection! Love it girl :)
ps- CONGRATS ON 10,000+ subs!! You deserve it hun!
xo-
Imagine she has 3.76 millon subs currently! She is awesome especially for people new to cooking ,everything is quick,easy to follow and ingredients we all can pick up at any supermarket.
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.
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!
@xheathermichelle i'm so glad you are enjoying the recipes :) i hope one day for my dream to come true and have my own show on food network. :)
Laura in the Kitchen nice video i like your recipes😊😊
It will happen
Wow in so many ways
This is a fantastic recipe. Thank you. Love your videos!
Must give it a try myself. Love Pork tenderloin
I just made this for dinner I was a little sceptical...omfg I love it I will be making this again!
Ι just made it and it came out splendid! Thanks, gorgeous and sweet Laura :)
Pretty good one! Cheers from Brazil!
What do you do with everything you make after you make it? :) Do you have it for dinner? because thats a lot of food!
What a great flavor combination! YUM!
Fantastic! Can't wait to try it!
Thank you. Very informative. I'm so gonna try this.
trying this tonight !
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.
your food all looks so delicious. it's really inspiring me to get back in the kitchen :D
LOVE LOVE your website!!!
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.
instead of the pearl onions could you do potatoes, carrots and parsnips?
This looks amazing!thank you
could you do a video on how to make a fruit tart i've seen it somewhere the other day and i would love to know how to make it please and thank you =)
made this tonight,Laura....yummy!
Are you f'ng kidding me?!?this is the best thing I have ever made.thank you!!
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
+Aristocrat can I have the recipe?
+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.
See, I know I am never going to make any of this, but for some reason, it entertains me...
is this like one serving?
@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.
Hell yeah laura, me and my roomies have no idea how to cook you helped me make a lunch that will last whole week
Looks just great...I have a pork tenderloin to roast...thanks so much!
God bless!
Great recipe. Rosemary can be needle like. I think I would remove the rosemary before serving. Your thoughts?
I love simple easy recipes ... !! :D
-thanks
SOOOO GOOD
You are lovely. I love the way you explain everything,you have a great talent in the kitchen and you are so beautiful!😍
But did the balsamic vinegar caramelize the vegetables?
What temperature at the oven and how long plx
Thank you for this recipe. One of our favorites!
wow.i love this meal!! great
but i dont understant what Laura say in 10:48 'carmelize' 'karmelised' or what? help
looks yummy!
Your husband is one lucky dude, beautiful wife, amazing cook, and cute personality. The kind of wife I'll look for!
hey, i'm available
+FalkonX3000 sounds good.
+FalkonX3000 lmao
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!!!
unfluster 😍😁👍
i love all your recipes.. keep up the good work!! ;)
yum. thanks laura
What temp for oven ? Thx
made this tonight, not a bite left!
Can I use dry rosemary ??