Prosciutto Crusted, Stuffed Pork Tenderloin Recipe

[@CynM.]

Hi I just wanted to check out some stuffed pork loin videos and came across you. You are explaining things easily and I can follow along with no problem. Thank you

[@HomecookingWithChefWalter]

Thank you so much, and thank you for watching!

[@mfr336]

I'm making your recipe tonight. I really like how easy going you are. Your explanations are nice and simple, and your kitchen is lovely. Thank you!

[@HomecookingWithChefWalter]

Thank you so much for watching, and especially for your kind comments!

[@rebeccamangano4632]

Thank you for such a great video class. Your thorough explanations and tips are much appreciated!

[@HomecookingWithChefWalter]

You are so welcome; and thank you for watching!

[@pjb1702]

Thanks Walter . I’ll make this tonight . I’ve made the mushroom soup & butternut squash soup. Both have been amazing . Pati

[@HomecookingWithChefWalter]

That's so awesome Pati! Thanks for watching, and for letting me know. I'd love to see your creations if you have any pics!

[@danbarnard7948]

That looks amazing Walter. Just curious about one thing. All the fon in the skillet got left there. Could you have transferred the jus to the skillet?

[@HomecookingWithChefWalter]

Thanks Dan, and that's a great question! The answer is yes, of course. Especially if you are not trimming the tail and using that meat for the sauce. Most of the time, I make the sauce at the same time I put the pork in the oven, so I don't remove the fond. But for sure, you could. You could also deglaze the roasting pan with a little Calvados and add to the sauce before you strain the sauce as well. Very good observation! Thanks so much for watching!