8-4-24 DUDE, I just made this tonight and OMG was this soooo good. Made it exactly as the recipe says. FANTASTIC ! Boy were they right on being juicy and not dried out. I did leave my pork loin in the fridge wrapped with the sugar and salt for 22 hours. This pork was really good even without the peach sauce, so flavorful. I will definitely make again. This is my 2nd recipe I have made from Americas Test Kitchen and they have both been winners ! The Pork Fennel and lemon Ragu Pappardelle is my favorite. I've made it 3 times now, so good. Thank you for the wonderful recipes, keep up the GREAT work so I can continue to eat, lol.
Fabulous roast for a cold day…and as you can buy frozen peaches…that can be made “out of season.” An apple “compote” would work, too. It is blisteringly hot here this morning…already….May I suggest some “no cook” or minimal cook recipes? Thanks as always!
I've done a Pork loin Roast with Apple 🍎 Pie filling it was a great success and everyone Loved it. Sincerely Yours 🤠 Mr Severance, "The Cake 😋 🍰🎂 🥳🎉 🎈 Man", "World 🌎🌍 Cruiser"&"Succulent Collector", and"Teacup's & Saucer's Set's and Teapot's 🫖 Collector".
I have a question: could you use really cheap economy bacon to line the terrine when making a pate instead of sheets if pork fat like Julia Child does?
Tenderloins tend to be a little smaller so adjust the cooking time. Otherwise identical. You could try it out on one, then make any corrections on the other. I have an idea! Use some butcher twine to bind the two together into one thicker cut.
I'm sure back in day most could not use the bacon for dinner they needed for breakfast. May not have been readily available the amount of bacon. Plus it had to be preserved some how by drying or smoking etcetera...
Holy crap, that sauce was acidic! I followed the directions to a T and it was inedible. ATK says to add sugar in that situation, but it was already so sweet. So I added 1/2 tsp baking soda, cooked It on low for several minutes, until all the foaming subsided, and then it was fine, that really does the trick. Still not sure the sauce is something I would make again, it was good, but just not outstanding.
No shade --- I love bacon, but I love ham more, and I'm happy being wrong. We had a smoke house on our farm growing up and my great granddad made hams and bacon, among other things, and I crave those things to this day.
The bacon replaces the fat on the pork and gives you the delicious bacony flavor, it would be way to greasy with the fat on the pork with the fat from the yummy bacon, trust in Julia’s recipe, she is a consummate chef😋
Nah, in the trade, that's called cremated. And I'm a funeral director. Why not cook bacon separately,. It's no big deal. 🙄 probably taste better as well....
It’s essentially the same recipe, just split the rub and herbs between the two loins. Since the tenderloin is not as wide, you may wind up wrapping a piece of bacon more than once (one strip for two rows on the loin). Check the temp after about 25 min on the low oven, then maybe after ten min at 475°. May need to cook a bit less since each tenderloin is smaller than the thick loin in the video. All in all, you can’t screw it up. Go for it!
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I made this for our family Christmas dinner, served with green beans and skillet sweet potatoes. WONDERFUL!
Absolutely 💯 beautiful!
Way to go, Julia.
We'd really like to see a few VERY LIGHT recipes for this hot, 🔥humid 🌡 summer.
Thanks so much!
8-4-24 DUDE, I just made this tonight and OMG was this soooo good. Made it exactly as the recipe says. FANTASTIC ! Boy were they right on being juicy and not dried out. I did leave my pork loin in the fridge wrapped with the sugar and salt for 22 hours. This pork was really good even without the peach sauce, so flavorful. I will definitely make again. This is my 2nd recipe I have made from Americas Test Kitchen and they have both been winners ! The Pork Fennel and lemon Ragu Pappardelle is my favorite. I've made it 3 times now, so good. Thank you for the wonderful recipes, keep up the GREAT work so I can continue to eat, lol.
I made this for Sunday dinner and it was fantastic. Definitely a keeper!
gorgeous roast perfect for company, what time do you want me over?
😁😁
I served this to guests. It was amazing, especially with the peach sauce! Thank you!
Thanks for your sharing and I from Hongkong
That was beauriful Julia !!!
Fabulous roast for a cold day…and as you can buy frozen peaches…that can be made “out of season.” An apple “compote” would work, too. It is blisteringly hot here this morning…already….May I suggest some “no cook” or minimal cook recipes? Thanks as always!
This looks awesome. Would love 2 try this.thanks.👍
I cannot wait to make this!
Mmmm looks greaaaat. My mouth is watering.
Just watched this video. Looks amazing. I had something like this in a restaurant and wanted to make it at home. Thank you for this video.
1) love Julia
2) Made this from Julia's earlier vid and it was Delicious
Awesome it was delicious. Thank you
Yessssssssssss! Going to do, Thank you!
Looks amazing! Going to have to try with tenderloin!
@@sandrah7512 you are right! Thanks for the insights and tips! I might just go ahead and get the loin. I just have tenderloin in the freezer already.
Very cool. Can never have enough pork.
This is fabulous, hope I can pull it off as perfect as you did...
D@@@! My mouth was watering at the end! Thank you for the great videos.
Hi JULIA!!! I Love Your Videos. You always look GREAT 👍🏻 Hair style and especially collar-up on your shirt 😊
So very hungry right now!
I just got 25 lbs of Georgia peaches. Great week for this to pop up!
yummy
Yummy goodness
OMG. That's gorgeous.
I've done a Pork loin Roast with Apple 🍎 Pie filling it was a great success and everyone Loved it.
Sincerely Yours 🤠 Mr Severance,
"The Cake 😋 🍰🎂 🥳🎉 🎈 Man",
"World 🌎🌍 Cruiser"&"Succulent Collector", and"Teacup's & Saucer's Set's and Teapot's 🫖 Collector".
That is gorgeous 😍
I have a question: could you use really cheap economy bacon to line the terrine when making a pate instead of sheets if pork fat like Julia Child does?
❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥❤️🔥
Herbs To Provence.
herbs de Provence. Yum
How would this work with pork tenderloin? I have two on hand.
Tenderloins tend to be a little smaller so adjust the cooking time. Otherwise identical.
You could try it out on one, then make any corrections on the other.
I have an idea! Use some butcher twine to bind the two together into one thicker cut.
I'm sure back in day most could not use the bacon for dinner they needed for breakfast. May not have been readily available the amount of bacon. Plus it had to be preserved some how by drying or smoking etcetera...
Better make this soon before it becomes $50 a plate at home
Can I use sugar substitute?
NO‼️
No. It's not about the flavor/sweetness, it's about the chemical reaction. If you really must, just leave out the sugar.
👏🏻👏🏻👏🏻
Holy crap, that sauce was acidic! I followed the directions to a T and it was inedible. ATK says to add sugar in that situation, but it was already so sweet. So I added 1/2 tsp baking soda, cooked It on low for several minutes, until all the foaming subsided, and then it was fine, that really does the trick. Still not sure the sauce is something I would make again, it was good, but just not outstanding.
What would be a great side dish with this? Does anyone have any suggestions? :-)
Cornbread stuffing
' Herbs is a spice mix' 😂.
Nope it's a herb mix.
Either you love bacon or you're wrong.
Bacon is our religion in my home.
No shade --- I love bacon, but I love ham more, and I'm happy being wrong. We had a smoke house on our farm growing up and my great granddad made hams and bacon, among other things, and I crave those things to this day.
@@getoffmydarnlawn That's fine. Ham is just bacon's less crispy brother.
When the first 2 words of the video are pig fat... it's good
I do A lot of bacon wrapped meats, use quality bacon,. The meal is only as good as what you put in it.
but i love the fat and its healthy
This is what it feels like to have the inability to smell and taste...🤪
Waft of bacon... three best words
I don't understand. You are cutting off fat just to layer bacon ie fat on it?
The bacon replaces the fat on the pork and gives you the delicious bacony flavor, it would be way to greasy with the fat on the pork with the fat from
the yummy bacon, trust in Julia’s recipe, she is a consummate chef😋
Silly thought: Shooting up with a larding needle that's full of bacon.
Nah, in the trade, that's called cremated. And I'm a funeral director. Why not cook bacon separately,. It's no big deal. 🙄 probably taste better as well....
ok really 475 for a few min......is that a new cooking term? I expect more from this site!!!
' Prehistoric' 😂.. Learn history...
How would this work with pork tenderloins? I have two on hand.
It’s essentially the same recipe, just split the rub and herbs between the two loins. Since the tenderloin is not as wide, you may wind up wrapping a piece of bacon more than once (one strip for two rows on the loin). Check the temp after about 25 min on the low oven, then maybe after ten min at 475°. May need to cook a bit less since each tenderloin is smaller than the thick loin in the video. All in all, you can’t screw it up. Go for it!