How to Perfectly Roast a Pork Tenderloin | Chef Jean-Pierre
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- Опубликовано: 29 сен 2024
- Hello There Friends, Today I'm going to show you how to perfectly roast a Pork Tenderloin. I make a delicious pan sauce with some yukon gold mashed potatoes to go along side it, super easy to do and super delicious! Come and try out this recipe and let me know how you did in the comments below.
RECIPE LINK: chefjeanpierre...
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❤️ Laser Thermometer: chefjp-com.3dc...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
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I love this guy, don't care what he's cooking, I always learn so much!!!
he was the one who taught me to brine the pork in past recipes. i luv chef JP
Chef Jean-Pierre is from the old school- no better out there except an older schooler such as the legend Chef Jacques Pépin. Both phenomenal chefs.
If everyone was as happy as this man - the world would be a better place....
Been watching him a long time now, he's a gem😊
Me as well... he is the real deal.
Thank you ALL so much for your great support! It is because of people like you that I do this! You make it all worthwhile! 👍😀💗
I so agree about spinach stems! I absolutely remove them for salads too. Love the knife skills lesson too! Thanks, Chef!
I made this yesterday and it came out incredible! I didn’t have time to make a traditional beef stock so I used the recipe to enhance store bought which worked great (it’s now in my freezer for the next 17 years). As someone who doesn’t like to drink wine I’m not always sure what kind to use but I made it work with a red blend. Thanks again Chef, you are truly the best and I’m so grateful for this channel.
🙏🙏🙏😊👍
next time try and go to a upscale wine store and get some suggestions..its fun to try other wines as the end result is always a bit different..try a few and find your favorites :)
This is the least pretentious cooking show I’ve ever seen. I love that he makes mistakes, and doesn’t edit them out. Mama mia! This channel is one of the best on RUclips.
🙏🙏🙏👍❤️
Amen! So no nonsense! ❤️👍🏻👏🏻👏🏻👏🏻
Bingo! Great Chef…. but even more importantly, a great teacher…not a “preacher”…. an actual Teacher! He inspires those watching, to be creative as well… a breath of fresh air in comparison to other “Chefs” I’ve watched…
I agree
@@ChefJeanPierreBYUTIFUL ♥️
I used this technique tonight on a quarter of a loin (only the two of us with small appetites). I brined the loin, but without the juniper berries and added 1/2 C apple cider vinegar, about 2 tablespoons of mustard seed, the same of black peppercorns, three crushed garlic cloves, and a few twists of cracked mixed peppercorn. The extra three pieces went into the freezer for later, wet with the brine still. When I seared it in the drawn butter, I added a tad more salt, cracked mixed pepper, and then when I roasted it, thyme and rosemary.
It came out fantastic! I'd brined before but hadn't seared in drawn butter or roasted chops. The drawn butter really added to the experience. I'm thinking the other three portions will not last long.
Thank you for sharing your knowledge!
Thank you for sharing! 😊
I saw a small piece of paper left on the tenderloin after you soaked all the water off of it 😬
Anyways, I watch all your videos religiously ❤ Absolutely favorite cooking show!
Great catch! It was discovered offscreen! 😀👍
I have definitely had my culinary skills enhanced thanks to you Chef! 😊
I am going to use your recipe to make my pork tenderloin. Here's to cooking!!!
Chef, your video editor is top-tier.
👍👍👍😀
WOW. THIS IS BEUTIFUL. ❤❤❤.
THANK YOU
Delish one of my favorites ❣
I love him!!!! He called me a friend so I HAVE to subscribe lol gonna make this too
Pork produced *in America* is safe to eat pink in the middle. Chef is correct practically all disease had been pushed out and us produced pork is nearly as safe to eat as us produced beef (which you can eat raw as sashimi)
Something I recently learned that I can't believe I didnt know was that 165 degrees is for an instant-semi instant cook. Like a thin piece of meat over high temp. Literally anything you roast should be fine around 145. The bacteria that dies at an instant 165 cannot survive for even 5 mins 150. And around 15 minutes for 145, making a pink pork roast perfectly feasible as long as you monitor the temp and make sure it sits for long enough at your desired temp.
hungry!
What is the brand of nonstick pan you are using?
Woll 😊
"Well hello there phrinzzzzzz"
If I want to prep it the night before and want to leave it in overnight, is there much difference between 4 hours and 20 hours of brining?
12:57, wth was that, thought I was having a stroke :-)
Left a piece of paper towel on the pork tenderloin 😂😂 you can see it on the bottom side when you flipped it after you first salted it
Chef, you teach me so much and make me laugh at the same time! "Measure carefully" and "Even a child can do this" will forever be your hallmark sayings in my head. I can't thank you enough for your videos.
Don't forget "you can freeze it for 17 years" :)
I made this yet again, for the umpteenth time, and it is still shocking how ubelievably good it is. I'm from a small town in central Europe and our restaurants don't come even close to what I make completely taught by you. I'm a mechanical engineer, I knew NOTHING about cooking just two years ago, but now my family simply refuses to eat if it's not made by me. I cook so much better than "professionals" in my area it's not even close. Prior to this I had no idea pork can melt in your mouth, everywhere you go here it's roasted until meat is so dry you need a drink to even bring it down. Thank you so much!!!
Thank you! It is comment like yours, that makes all our efforts worthwhile!🙏👍
That’s awesome! Except for the part that your family now expect you to cook all the time!😂. I hope your family at least do the dishes!
Restaurants know that a lot of people freak out when they’re pork is pink. They don’t understand that is fine. Nothing wrong with that and when it’s pink and around 140° it does melt in your mouth! Jeam-Pierre’s recipe is fabulous as he is.♥️
I love Jean-Pierre- he’s so knowledgeable but comes off humble, unpretentious and welcoming. He’s willing to share everything he knows- the sign of a real teacher. Everything ive made from his instruction has been delectable. I am delighted to have landed here. I love to cook, and every time i come away from his lesson a better cook.
😄😄 the " I'm trying to use less pans" replay..brilliant!
Proceeds to use all different pans🤣🤣🤣🤣🤣🤣 I love this man. He is a NATIONAL TREASURE
After living most of my life on cereal and carryout I am glad I have started cooking for myself. I'm learning a lot from this channel. I used to be too anxious to cook meat but I just made this recipe today and I feel so accomplished. It really is delicious and easy!
Go Joseph! I hope you keep cooking. Follow the chef - he's the best!
You will not be sorry JA if you cook for yourself. And chef JP is the perfect tutor. Healthy, delicious, relatively simple dishes. And the sense of pride when family and friends love and can't get enough of your dishes.
Learn something new and delicious from our favorite Chef every single time. On top of that, his cheerful, friendly disposition always makes me smile 😀
When he says “my friends” you really feel like he’s speaking to us as friends, what a genuine and wonderful man to share his artistic creations and cooking lessons!
It might be a cultural thing (I'm from Germany), but I'd never trust a person I don't know who is calling me my friend. In my experience, most of the people doing that try to cheat.
@@michaelgriffin1505 i know where you're from, but sometimes... there's exceptions Hello my friends.. .as a Canadian, i'm telling you this... THAT expression is also use in CANADA. So... if you dont like.. you dont belong here,, sorry to tell my friend !
Where else can you get entertainment, cooking lessons that will impress anyone and the honor of knowing the only person on earth who says onyon. 😂I adore this man.
@@michaelgriffin1505 Try living with your cup half full. 💙♥️💙
but when he says, "It's so easy a child can do it." YOU FEEL INSULTED WHEN iT doesn't even come close to anything he does and you feel defeated LIKE I DO. I HATE COOKING AND JEREKS LIKE HIM INSULTING PEOPLE AND NOT TELLING THE TRUTH on HOW HARD IT IS.
Well chef, you've done it again. Another fantastic main dish for my dinner rotation! Plus I bet this would make a really yummy sandwich with mixed greens salad for the next day, thanks chef!
I’ll see him in my kitchen Sunday for this one!!!!!
I absolutely love the way he cooks and presents to us. He keeps things simple and fun.
Yes, he's instructive, unpretentious, self-effacing, and downright amusing -- the best kind of teacher.
🙏🙏🙏
I have watched so many cooking videos/shows and this is the first one where the Chef cleans and sanitizes as he goes along, I salute you my good sir.
But he immediately un sanitizes it by using that very dirt towel he wiped his hands with raw pork with and the scrapper he tapped the trash can with
@@drakanizethis is a kitchen, not an OR.
Lack of cleanliness in a kitchen, counters, tools, sponges, towels and hands can lead to serious health issues and bacterial diseases. The cleaner the better, for the chef, and those being served. Its an absolute.
I love pork tenderloin! Can’t wait to try it with the wine reduction sauce. Thanks Chef!!
Y
Best cook on RUclips BY MILES!!!!!!!!! This man is just incredible; what a treasure!
Trichinosis comes from wild animals that are omnivorous/ carnivorous. Farm raised pork (from reputable farmers such as supply supermarkets and butchers) is almost (if not) entirely herbivorous these days. You don’t have to worry about trichinosis unless you’re eating wild boars, pink pork is delicious and tender and juicy!
I have red wine, I have the “enhanced” beef stock in the freezer (did put it in there 17 years ago!), I have baby spinach, sun dried tomatoes, Canadian shallots, potatoes; I just need to buy a pork tenderloin! This will be dinner on Saturday. Thank you so much Chef Jean-Pierre; you are amazing!
Let me know how it turns out!
I love it. 17 years ago. Hahahahahahaha
OMG 2004 best year for a Boeuf Bourdon hahahaha!
I commented on this elegant masterpiece a couple weeks ago. Now I've had a chance to make it exactly the same way you prepared it. Served it to a couple friends who now think I'm a master chef. What they don't know can't hurt them. Thanks so much for this recipe!
Don't rorry!!! This guy is a joy to listen to and to watch recipes are simple and results are always great 👍 👌 😀 keep it up chef!!!
Thank you, Chef! You're so good at teaching your viewers how to prepare these succulent dishes that we actually make them at home to delight our family and guests only to surprisingly agree that a child can do it! Vous êtes LE MEILLEUR !
🙏🙏🙏😀👍
Thank you, Chef!! I love your cooking because a chid can do it all!!🤗🤗🤗
I can't wait to one day meet this child that can do all this fantastic cooking!
That sauce looks insane. Pan sauce of the Gods. Perfectly larder trimmed tenderloin, and again, I'm a butcher, and I employ men who can't do it as nicely as that.
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@@ChefJeanPierre you're my favorite chef. Just curious, you probably get asked this a lot, have you ever met or worked with Gordon Ramsay? What do you think? He's probably my second favorite or tied with you. Your recipes are way more accessible for me though, I love how I don't need really exotic ingredients. Thank you again.
I've been a chef for 14 years but I've always wanted to be a butcher...I know it's not an easy skill which is why id love to do it and challenge myself and become more ok knowledgeable in where my cuts come from and have a closer relationship and a grander respect for those vendors who send me such delicious and exquisitely cut primal and subprimal cuts etc...a beautiful profession that in my opinion is not given enough credit outside of the high level culinary world ❤️
@@AntMitts8035 in recent years chefs tend to learn butchery as part of the craft - because it is much cheaper to buy a whole beast and process it yourself (or teach your junior chefs to process it), and as a chef you definitely know the profit margin is incredibly important.
@@AKAtAGG absolutely brother...I graduated culinary school in 2010 and they didn't spend nearly as much time in butchery as they should've which was really disappointing...I hope they do now...but luckily I have worked for pretty good places as of recently whom have taught me things school did not ...I would just love to sit with someone who does butchery or has done it for their whole life...and you're absolutely correct...to have the chance of butchering your own meat opens up such a broad spectrum of different dishes and allows you to make let's say for just a little example burgers and be able to control which cuts or scraps are grinded down and how much fat to lean ratio you use to create your patties..and like you said to be able to consistently control your profit margins and what not...do you cook brother? Or butcher? Or just a well educated foodie? Lol
The thoughtful preparation of that pork tenderloin was excellent on it's own. And then he hits us with an amazing sauce & a vegetable side dish, all to present it very elegantly.
A fine masterclass Chef!
I adore you Chef and whoever the cameraman and editor is, you make cooking so fun and approachable!
BUT, in this episode my anxiety went through the roof due to a small piece of the paper towel being stuck on the top after drying it, I am sure it was there because my OCD eyeballs saw the paper towel pattern in the spot I noticed got stuck. I kept anxiously praying for someone to discover it but I believe it ended up getting cooked in (at least from what I saw on camera, perhaps it was discovered offscreen, I am sure it was). XO Cat-
I have the same anxiety issue. It gets stuck at 4:36, and never got removed.
Great catch! It was discovered offscreen! 😀👍
eh its some extra fiber. All good :)
Lol. Yes the editor is so funny always giving chef a hard time. (Using too many pans) 🤣🤣🤣
I asked Chef Jean-Pierre what the best recipe for Marijuana Brownies was. He said the most absolute best way to make Marijuana Brownies was to replace the Marijuana with lots of Butter!😂🤣😅👍
Me and my dog thank you, I bought a tenderloin yesterday! Saving so much money cooking for myself, truly delicious food! Already saved a couple hundred since Jan 1 instead of ordering delivery.
You sound as if you just discovered this. In any event, welcome aboard.
@@dantean been a fan for a month or so. He is the best, I know he retired but if top chef ever does a competition involving the teaching of cooking to kids, he should be the guest judge. Even a child would agree!!!
The reason behind this, is that it is a cut not well know in the english speaking world. Now the chinese buy the ribs, the trotters, the tails and the ears (sorry for the snack for your dog) - because they don't want to pay for the choice cuts. This means the warehouses get filled up with the best cuts and they need to be emptied, so they come on the market on offer.
Just imagine that this wonderfull cut has been used to "streach" the minced meat - which is idiotic, as it has to little fat to absorb the spice flavours. Pork tenderloin is so much cheaper than beef tenderloin and just as delicious and easy to prepare.
@@thomasborgsmidt9801 I understand about different pork cuts. I am A Cuban American and pork was a staple growing up. (Also pig ears are amazingly delicious!). I typically purchase pork shoulder but you may be onto something. The pork loin I purchased yesterday was $2.29 a pound at Aldi in the Bronx, NY. Even cheaper than pork shoulder which takes a few hours to cook!!!
Youve seen the light! well done my friend.
J'adore vos videos, Jean-Pierre!
Because in many other cooking shows, they tell you, you *must* use some exotic ingredients, which you don't have at home and which you get in normal supermarkets, while Jean-Pierre often says something like "do it how you like it. If you don't have this particular ingredient, you can also use this or that".
I love everything about this guy. Everything i have made from watching him has been very good.
My kids think I'm a good cook now.
Thank you Chef. Love your videos and excellent instruction.
Holy crap! I made this for my daughter and I tonight. I cook every meal for me and my daughter. I'm a good cook but this was the BEST thing I've ever made. Wow was it delicious!!. Thank you very much, chef!!!
One word: brilliant. And what a good way to have people enjoy vegetables as well! It's elegant and delicious. Another masterpiece, Chef!
What you said!
No,, a child could not cook it. Come on.
Made this tonight for dinner. My wife loved it so much she sent pictures of the plated pork loin to other family members. All she wants to know is what recipe of yours I’m going to try next. Thanks Chef for making cooking fun and for the inspiration to try new things. You have the best RUclips channel out there.
what i love from this channel is the minimum editing that goes ok every video that way i can fully enjoy the chef's cooking from begining to the end, unlike other cooking channel that give so much effort on editing to make it fancy that way i really feel like i'm watching a video, but this channel really makes me feel like i'm in front of you chef directly watching you cook. thank you for this wholesome channel
Thank you Muhammad! 😀👍💗
Remember friends, your cooking video is only as good as your video editor ;)
Tank you my friend!!!
Just made this recipe for my girlfriend. She said it was one of the best meals she's ever had. Thank you so much for all the knowledge and passion!
Chef, that sauce has the most amazing color. I can't wait to give this a try.
Did everyone catch that piece of paper towel that got left stuck to the pork loin?
Remember, don´t be shy with your butter! 🤣
I love this runnung gag and also the format, he shows how easy cooking is basically while producing great results, Thanx!
Measure carefully
@@wrightbrent73 Just wait till he discovers strawberry jam in the sauce.
A child can do it...
I have always been able to cook delicious food, and I made a red wine reduction yesterday and used Thyme for the herb, and am making the pork loin today with a spinach side. My wife said, "since you have been watching Chef Jean Pierre your cooking has gone up a notch."
Chef,
Would love it if you would do a bonus show in your native French.
My 85 year old Father In Law ,originally from Toulouse France and I , spend quality time together each Sunday to watch your videos.
A ‘Bonjour Mes Ami’ would be so heartwarming for him 😁 Merci!
Il parlent Italien aussi
I can't even speak French and I would watch the whole thing!
I was all set to give up on pork tenderloin; it always turned out dry or tough. Then I tried this brine. What a difference! Now I use it before I cook any pork.
Highly recommended 👍. It’s amazing.
you are right about using brine for pork. i used to avoid cooking pork because it was always too dry. the brine does make a huge difference in juicy pork! could the same method be applied to other "dry" meats like chicken breasts, turkey or lean beef? or would you recommend marinades instead?
He says specifically around the 7:15 mark it CAN be done with chicken breast.
@@69adrummer yes i know. my question was about brine vs. marinades
@judy w Great question Judy! Brines introduces Moisture, Marinades are used to introduce other flavors and to tenderize. No need for that in a pork tenderloin. 👍😀
@69adrummer Thank you!
This dish was a revelation. I had no idea pork tenderloin could be so tender until I brined it like this. I followed Chef Jean-Pierre's instructions to a T except that after 4 hours in the brine, I dried the meat, salt and peppered it, and put it on a rack in the fridge overnight. When it hit the pan the next day, holy Maillard reaction! It browned so beautifully in clarified butter. My little portable induction cooktop has a setting of 380 F (next lowest is 320), so that's the temp I used and saw little to no smoke which is great because and I don't have a range hood or fan. My sauce was a little tart at first (maybe I stopped the reduction too soon?) but after whisking in a generous dollop of butter it turned out silky and delicious. The pleasure in eating this was only matched by the fun I had making it. Thank you, Chef!
👏👏👏👍
Looks amazing! Gonna try brining my chicken tomorrow and see how it comes out.
Great video as always~
How big in pounds must the chix breast need to be to brine? For how long in brine? Should it be bone in?
@Patti Jesinoski I don't know about chicken breast, but I bought some cheap chicken quarters and brined them for about 4 hours before cooking. They came out great. I wouldn't worry about brining time. If I had to advocate bone-in, I'd tell you it's worth it every time.
I made this tonight. My son rushed home from work when I sent the picture. He told me this was like a meal from a cooking channel and it tasted incredible. He even ate the sun-dried tomato in the spinach (he hates tomatoes). He also demanded that I subscribe to Chef Jean-Pierre! 🤌👍
I've watched a lot of chefs and this guy made me hungry and wanting to go buy a pork tenderloin, I have been cooking pork to 145* for years and my family has poo pooed my cooking. Thank God chefs are advocating the 145* temp, you can't beat it, its divine!
150 degrees if you can't deal with the pink
Many people need to make a pork loin right. They don't know what to do. They think they know what to do. I thought I knew what to do.
I make it after I invite a couple of guests. Inhaled. I put the rest of the pork and potato on a nice platter (bigger) on a plate as I make the individual plates. The brine is everything here. And the Maillard reaction is a must. It will turn out well if you listen to Chef JP and follow every step. Don't forget to have that bleach water and white towels! Clean to be safe, including your hands and the cutting board/knives/scraper!
All steps are clear and easy to follow. The taste is amazing. Merci pour la recette.
Greetings: amen 🙏 alleluia: in thanksgiving: Mr. Fabulous/ Master Chef 👩🍳 Jean-Pierre , thank you: Again, Mr. Fabulous/ Master Chef 👩🍳 Jean-Pierre, thank you. Love ❤️, Enormous Hug 🤗 and ( fwiw ) : Nice 👍, nice , nice 👍 presentation . Awesome 😎
Greetings: amen 🙏 alleluia : special intention: wishing you an outstanding incredible blessed glorious day
Greetings:, amen 🙏 alleluia: in thanksgiving: ( fwiw ) the aunt of my daughter ( Northern California) served pork loin at her wedding 👰 over ten years ago and , although I had the chicken 🍗 instead, the idea 💡 of cooking 🥘 the perfect 👌 pork and/ or beef ‘ roast ‘ remains among one of my greatest culinary experience challenges! It is a true joy to learn how to do this from you and your perfect & kind/ patient assistants. Sincere, sincere kudos!!!!
Greetings: in thanksgiving: ‘ spell- binding’ !
And here I thought I was the only crazy anal retentive person who bothered to remove the stems from the spinach… thank you Jean Pierre!! I feel so much better now🥰
3:08: Once I brined my first chicken, my world changed. I can’t not brine my poultry before cooking. The meat is still tender when reheating!
I love how they edited in the "I'm trying to use less pans" bit while he was putting the sauce starter into the reduction pan! Truly brilliant. Love your work as always Chef!
Whoever is doing the video editing for Chef JP is pretty clever and funny himself ;)
@@ThatBobGuy850 ...and measure carefully.
and the goofy face when he say's "measure carefully" when pouring in the wine. very funny guy.
4:39 I see a little bit of paper towel that got stuck on the right side of the loin! 😬
Hope it didn't get eaten!! 😅
So? It won't hurt you
@@DeWin157 Fiber
Thank you all for your concern 😀 but It was discovered offscreen! However Brent is right is extra fiber! 🤣👍
You talk to much
@@ChefJeanPierre Extra fiber is good for you 😁
Can't wait to make it. My family won't like it. They'll think it's too underdone. We'll see. But they never fail to overcook meat.
My sister eats what I call chicken jerky, lol. She won’t eat it unless it’s so over cooked it’s almost shoe leather. 🤣
It’s amazing how I go from I don’t feel like cooking today to doing a full blown out meal every time I watch your videos! Inspirational cooking!
Did the Steak au Poivre and it came out great. Pork tenderloin is the next victim. Just got a case of new fabulous Reds to choose from for the sauce.
I had to remove a silver skin from a rump roast yesterday. After watching this video-never again will I cut away any meat! Thank you. I’m also excited to brine a tenderloin. I always brine my chicken, but nothing else. Now I will.
You can skin fish the same way, give it a go. You pay 30% more for skinless fish (which is a crime against Humanity) but the skin weighs about 1% of the total. Same for chicken, never buy it with the skin removed.
Remove the skin, put it in a pan, put a weight on top so it doesnt shrivel up, 3 min, turn over, repeat best crispy chicken skin you can have.All the fat is gone, fried chicken skin is a health food.
Another brilliant recipe from the Chef, looking forward to attempting this one myself. A pleasure to watch and learn from, nothing ever seems too difficult or beyond the ability of a novice such as myself. Thanks chef.
I made this for my husband one night and he loved it. The next day, he went to a professional business conference and they served pork tenderloin and he said mine was SO much better and that I could ‘teach them a thing or two about cooking’😂
Thanks Jean Pierre, you’re my secret 😉
Great cooking show. I can't wait to make this. I love how he makes professional cooking accessible to everyone by saying, 'a child could do this'.
I tried to eat pink pork tenderloin and just couldn't taste it. I'm 60 y/o and I don't think I can change my mind eating pink pork tenderloin
Maybe you should try to cook it at 165/170F instead 145/150F and little by little you may appreciate it better that way! 😊
@@ChefJeanPierre 7 months later, still can't eat pink pork 😆😆😆
I’m so glad to see someone else who cleans up a pork tenderloin like I do, getting rid of everything yucky, not just the silver skin but the sinew and everything that’s not going to be pleasing to eat!
I am collecting a vast amount of your recipes! I love them--family loves them! We appreciate all you do in sharing your expertise with us. You are creating a generation of good cooks! 👍😋
God bless! 💖
This is what I like with Chef Jean .He doesnt talk only for the viewers ; He also speak with the ingredients commands them Hey where are you going ...
New to your site. Tried the pork tenderloin tonight. Initially was unhappy with the gravy, however when it was served with the pork and potatoes, it was incredible! The Gravy completely complimented the entire meal. My family loved every bit of it. Thank you Chef Jean-Pierre, you make me look very good!👍
What herb did he use w shallots?!
@@danilee914Taragon
8:30 LOL.. you're not going to 'leave it alone'🤣🤣🤣🤣🤣🤣 Thanks for using the thermometer and saying you were looking for 365deg.... That's very helpful
BTW... MERRY CHRISTMAS to you my friend. 🤠🤠
A true chef! you can tell by his love of food and not his ego.,like most American imposters on T.V.
Chef I hope you never stop doing what you’re doing! You are so entertaining and very informative!
This guy seems like a perfect example of the adage if you love your job you never have to work another day of your life . Gotta love his enthusiasm and passion
My pork loin fillet cooking has always been a bit hit and miss but I bought a temp laser and meat themometer and followed your instructions and it was amazing. I glazed it with dijon and honey too! Fabulous.
To anyone who hasn't tried it, if you have the time to reduce your sauce rather than using thickeners then I recommend you try it.
I completely agree with the comment of this being among the least pretentious cookings! 🎉
I also can get the ingredients in about 15 minutes. And the food ready in couple of hours or so. Not "the day after tomorrow" 😂
" What a wonderful world" it is with Chef Jean-Pierre in it to create those delicious dishes !!! With great appreciation see you soon !
I was watching many RUclips cooking channels till I found Chef Jean- Pierre. Now I watch you almost exclusivley and actually make the meals. As a single working senior, I eat like a king, while my well off retired friends compare which pub has the best chicken wings,(GROSS).
Ole tabernac that brine is a god send ,! Never again will I cook a pork tenderloin without brining ! So tender and yes it was pinkish ! You are the best my man Chef Jean Pierre ! Xox Mon Ami !
Colice de Vierge. LOL Love your French comment. The chef is fun to watch too. Salut
You make everything so easy ...
Mamma mia!!!!❤❤
A Kid can do it.... LOL
I have to make this for my Nana..
Please pray for me.. LOL
Young and stupid LOL
...
I think that's the best looking pork tenderloin I have seen. Thanks Chef.
Chef, please cook a pork tender loin Sous Vide at 131 for a few hours, it will be pasteurised and safe to eat, finish in a hot cast iron pan.
Great method! 😀👍
This looks sooooo dam good, I could just cry. And the shallots, spinach, and cracked black pepper - to die for. 🤪🥴
🙏🙏🙏😀👍
FYI I use a "NINJA KNIFE ". If I forget to take out my Bench Scraper, I turn my "Ninja Knife" and turn it over. I am very Lazy, but adherent to the process. TYVM
I just made it and my husband really like it. It is so delicious. Easy to make and really very tasty. This recipe is a keeper. A million thanks to you Chef. You’re my favorite.God bless.
I'm doing this, if for no other reason than to try that silver-skin trick!!! I've done a lot of these pork loins and probably wasted POUNDS of meat by now getting rid of the silver-skin...that was beautiful.
The 12:56 flashback was hilarious. The editing on these videos is fabulous.
Apparently my pork roast always sucks Bc I over cook it and don’t brine. Thanks for this, chef. I’ll be doing a pork roast soon with this info in mind for cooking it. God Bless America!!
Made this for Valentines Day dinner it is literally the best recipe I have made from Chef Pierre!!! I don’t care for spinach but had scalloped potatoes and mixed vegetables. The red wine reduction was easy enough any teenager could do it watching this video and it was so so good! My family loved this!