Making a Prato Wrapped Pork Loin: A Step-by-Step Guide

To make a prato wrapped pork loin, you will need to start by selecting a high-quality cut of pork. The ideal cut is a rack of pork with all the bones removed, which can be obtained from your butcher. It's essential to remember that lean pork is not the best option for this dish, as it lacks the necessary fat to add flavor and moisture.

Once you have your pork loin, Jeff Morrow will guide you through the process of adding a little extra fat to enhance its flavor. This will involve applying a Sage butter mixture to the pork, which consists of shallots, mustard, parsley, olive oil, salt, and pepper. The goal is to create a flavorful and aromatic sauce without making it too oily.

To season the pork loin, Jeff emphasizes that this cut is relatively inexpensive but impressive in its presentation. Unlike beef tenderloin, prato wrapped pork loin can be seasoned ahead of time and cooked in advance, making it an ideal option for busy cooks. As you rub the pork with a mixture of herbs and spices, take note that it's essential to work quickly to avoid over-seasoning.

Next, Jeff will introduce you to the glaze – a spicy barbecue sauce infused with brown sugar, jalapeno, orange zest, cinnamon, and chili powder. The combination of these ingredients creates a sweet, smoky, and spicy flavor profile that complements the pork perfectly. To make the glaze, simply bring all the ingredients together in a pan and let it simmer until it reaches a boil.

With your pork loin seasoned and glazed, it's time to assemble the prato wrap. Jeff will show you how to layer the ingredients, including the Sage butter mixture, parsley, and glaze, inside a piece of parchment paper or aluminum foil. This is where the magic happens – as the pork cooks in the oven, the juices from the meat meld with the glaze and herbs, creating an incredibly juicy and flavorful dish.

Once your prato wrap is assembled, Jeff will explain that it's best to refrigerate it overnight to allow the flavors to mature. The next step involves placing the prato wrap in a hot oven – specifically, a 425°F oven – where it will cook until it reaches an internal temperature of 120°F. This may seem like a long time, but trust Jeff, it's worth the wait.

As you wait for the pork loin to cook, take note that it's essential to use a digital thermometer to ensure accurate internal temperatures. Once the prato wrap is done cooking, remove it from the oven and let it rest for a few minutes before carving. This allows the juices to redistribute, making the meat even more tender and juicy.

Finally, Jeff will demonstrate how to carve the prato wrapped pork loin, revealing its beautiful presentation. The result should be a show-stopping dish that's both impressive and delicious. When serving, consider pairing it with additional elements – such as a side of roasted vegetables or a simple salad – to complement the rich flavors of the prato wrap.

When planning your holiday menu, remember that a good rule of thumb is to allocate about 8 ounces of pork per person. If you're expecting hungry guests, feel free to increase this amount accordingly. And don't be afraid to get creative with additional toppings or sides – after all, that's what makes cooking so much fun!

"WEBVTTKind: captionsLanguage: enI am making a pruto wrapped porkloin okay that's a pork one basically if you took a rack of pork and took all the bones off that's what it would look like so have your butcher do this uh it's get the best you can and never buy lean pork remember the other white meat thing that's not good you want fat this has to have fat Okay so we're going to add a little fat to it since we've took some of the fat off in the butchering Jeff morrow in order to flavor this baby be really good we need to be a little Sage butter mustard sauce but they butter okay so Sage shallots mustard okay parsley olive oil salt and pepper sign the painting that's it you got that done it shouldn't be like a pesto not too oily all right and I'm going to take this loin and thoroughly season it that's a fairly inexpensive cut right fairly but what is great about this is it really is a showstopper as I said and it really looks good and you this is a very impressive dish that's really easy to do mhm you're not spinning like you would on a beef tender and everything that I'm doing right now you can do in advance uh it's even better if you do it the night before so all the flavor set and you you get the oven you get a pan I'll show you and you put it right in Jeff Mar you got to get a your hands dirty here I want you to rub my loin loin of pork was waiting all morning had a team of riters come up with that in the back they're very trying to get it but you know okay why you're doing that why you're struggling with that we're going to make the glaze okay so brown sugar very spicy barbecue sauce Smoky you're right about the pork one being a showstopper it is this is the way to wow okay star Anis a lot orange zest cinnamon the whole thick chili maple syrup what kind of chili any kind jalap fire okay you can do jalapeno have whatever you want you can you know whatever your fancy if you want a little hotter you can use a habanero Scotch bonnet if you want to really go hot okay and you're just going to bring that to a boil very simple and that's it you're not cooking this whatsoever so okay just right on here I'm just going to do these with these here I'm going to get uh the magic wrap the magic wrap yeah is p here's the show stoer this I buy usually you can go you go get your your butcher will slice this for you and lay it out just like want it so basically this can be bought like that usually what they do is they fold it like a slice of ham and they give it to you but that that's the way you want it just like leave it like that put in the fridge you be very cold Jeff you're doing great thank you sir put it right in the middle right in the middle right in the come on how how good is this looking already thinking about it right I can't wait to make this and I haven't even seen the finished product I know I'm going to like it and then this s get it like peeled off ease of preparation well the the reason this is cold you see why it's cold it just stays nice like that this is so easy and I thought that was going to be so hard to get it wrapped around there okay so what I have is one right here uh I made one in the fridge let's get that out Jeff great just to keep it nice and cold how long do you refrigerated overnight a lot you haven't done much is this overnight fridge or 6 hours or what we doing J okay I love to do this overnight as I said cuz it's cold but it's okay cuz it's go to a very hot oven and I'd like to point out that this is a pork not a pork Tender Loin totally musle so you see that the the part that sort of like the seam is is down so the better okay into a 425° oven oh wow that's it huh and then what happens is very it's got to cook till it gets to um 120 this is really important everybody when you're using pork use a digital thermometer yeah people always ask me how long does it take and I'm like until it's cooked 120 take it out for a second and then you're going to base it with this beautiful syrup that we made look how nice it looks right now just Bas it and then when it reaches 140° you bring it out and carb it a take a look at that that's a stopper that's a stopper that is gorgeous oh you see how you see how limber it was when it came out that let you know what's going on on the inside we're going to get to that we're going to get to that you ready yes should we do the thing my God yeah do the thing oh so notice how just everything just clung to it the sage dressing the pork wow yeah that yeah that rub juicy look how juicy that is it's a juicy okay let's just carve this sucker now when you're shopping for your holiday get together for the for meat you should go for about 8 oz per person if you got really hungry guests like us go for 12 O A person and if gust is coming over well 43 you see how juicy that is beautiful and look how crispy that brudo looks could I have that you warm that up for me that big pan of stuff this right here huh yeah that's the that's the shot right there look at this wow oh man look at that that's a bubbling look at that look that is beautiful affable cut of meat too a pork a porkloin is so none of this is going was see so everything is going on that pork loin so you have the juices from the pork you have that beautiful maple syrup glaze with a spicy barbecue sauce and the jalapeno brown sugar wow Jeff got to go now what about this stuff we that's just extra w we can pull in the side maybe little on the side sounds good oh Jeff do it I mean the the ju the the pork is so juicy I mean this is really the juiciest pork loin I've ever had without brining no brine or marinating or any any extra time involved other than rubbing it in that herb mixture sweetness from the glaze it's almost like an agul too right you got a ton of zest in there I this is I mean this is it we got nothing else to do\n"