How to Make an Easy Juicy Pork Loin | Chef Jean -Pierre
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- Опубликовано: 2 окт 2024
- Hello There Friends, Today I'm going to show you how to make an Easy and Juicy Pork Loin! I love to stuff the extra pieces of garlic in there for a surprise when you eat it. Don't worry the garlic will become mild and delicious. Follow this recipe and just see how juicy and tender you can make a pork loin! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre...
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❤️ Wusthof Paring Knife: chefjp-com.3dc...
❤️ In-Oven Thermometer: chefjp-com.3dc...
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❤️ Wusthof Slicing Knife: chefjp-com.3dc...
❤️ Set of 3 Silicone Spatulas: chefjp-com.3dc...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
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Love this!! I just bought a pork loin and your recipe is just in time!!! Your videos can be 30 minutes longer and you will NEVER lose your audience! We love your teaching techniques, your recipes and your humor. We all look forward to hearing, “Well, hello there, Friends!” Thank you! ❤️
I've never heard a "diabolical butter laugh" B4. Great times on this chan.
No bullshit I really do love his personality as much as the teaching techniques
@@frankjoseph7456 Me too!!
Agreed; he's genuinely one of a kind - a true Treasure to the culinary industry. 👍🏽
Chef, I think your production team is rushing you too much. We didn’t get to see you make the vegetables (which I was looking forward to. I don’t know how to make zucchini that isn’t mushy). We didn’t even get to see you plate the food. I’d gladly sit in for an hour long episode. Please don’t let them rush you through everything. :(
As a longtime European "eater of the good stuff" (my mother was Belgian, I was raised with great food), I have to say I really love your way of showing how to make things easy with great results. Plus 100 extra points for personality. I once worked on a TV feature about a German top class restaurant near Baden-Baden. Great cooks earned my deepest respects from thereon.
I follow lots of Chef's ( all kinds of Cuisines ) Chef Jean-Pierre is my absolute Favorite ... Incomparable Style
:) it is always nice to learn from a happy chef. I would love a recipe for an oven brisket.
I love your videos Chef...don't feel to be rushed even if are longer than 15/20 minutes we will still be watching them all :) !!! ciao!
What else can I use jumper berries in
Yes, I want see some kind of live stream, probably one hour - two hours long.... But once upon in time, why not? 💁🏼♂️🤔👍🏻
"Once upon a time in Kitchen" hopefully soon in your youtube! 👍🏻😂
@@alvinkappel4933 Juniper berries are utilized to make GIN if you are into distillation! Otherwise you can use in any meat marination...very often used in gamy meats marinades such as wild boar or venison...enjoy...
Frankly I don't recall any time when I thought the chefs videos were too long. Sometimes I just wanted them to go on because they are so much fun and informational and entertaining. So clearly I am in agreement with you
True
you are a culinary genius Chef...with the humanity and love for food and real teaching, your videos wouldn't be the same without your commentary and personality... i could watch you for an hour or more and quite frequently go back to old recipe's to enjoy your fun whilst cooking!!
Okay! We came home from Costco yesterday with a whole pork loin and decided to let you show us how to cook it. We followed your recipe exactly except for the juniper berries -- couldn't find that ingredient. This morning my daughter spent about 3 hours getting the silver skin off the loin, we're not as good as you and we didn't have a child around. But we did. All the other steps we followed to the inth!. We have a granddaughter who was celebrating her birthday and we surprised her with the dinner, with the spinach and the mashed potatoes and the wine gravy... AND IT WAS THE MOST DELICIOUS, FABULOUS, SUCCULENT TENDER PORK LOIN WE HAVE EVER EATEN!!!!! It is definitely holiday-fare worthy. I guesstimate ours was twice the size of the one in your video. We served seven people and ALL THE PLATES WERE EMPTY. We did cut it in half and saved one half for TOMORROW, YEA, TEAM. Thank you so much from Hawaii!
Thank you for sharing and bravo!!!👏👏👏❤️
Unedited, raw realism. Thank you. I know others would have cut dialogue and clips but you kept it all, bravo it is like a live demonstration.
Please don’t ever change anything about your show. It is perfect just the way it is👏👏👏
As always chef, your videos are excellent. This one on pork loin made me hungry and I don't eat meat. Thanks, and make sure you share it with Jack and others.
You are an adorable personality. You kept me laughing and smiling.
Hello Chef!!!
I’m making this recipe today, as a big
Sunday family meal & I can’t wait. I LOVE
watching u & I wish I was able to go to
your school ( in the past or now) not
sure if u r still teaching ( although I’m thankful to have u here!! God Bless u &
Ur Family, & God Bless America 🇺🇸
( love your sign!!) Audrey from PA
I made a pork tenderloin with a homemade guava glaze (cooked fruit, made into a syrup) that had bits of ginger, garlic, shallots and some red pepper flakes. Sweet and spicy! Was great.
Chef, you make my mouth water with this one. And I love your diabolical butter laugh!! ❤
I’ve gotten my mom to start watching these episodes with me and she noticed the butter laugh very early on! So funny 🤣
Thank you chef!!
Chef’s butter chuckle warms my heart
The energy and passion in these video are so incredibly good. Thanks for the energy and fantastic content.
Pork Roast, my favorite. This looks absolutely incredible. Can't wait to try this. Merci, chef.
On a stormy day where no one can enjoy the outdoors, what's better than a delicious Chef Jean Pierre recipe to surprise the family's taste buds?! C'est délicieux, Chef! Un grand merci. Vous êtes toujours LE MEILLEUR!
The professionalism is beyond top notch. I was waiting for THE CHEF to scratch his hind quarters after the sneeze. Excellente Vide’o.
I have done the garlic as well as onion into the meat! Glad I found you my brother. I cook like you pots, pans and dishes everywhere!!!!!
I had a thermometer just similar to yours but I always thought it had to sit on the counter so I just realized it has magnets and you can remove the stand. Well that was amazing to see, Now I need to go to the kitchen shop and purchase the container to hold the water meat and other ingredients as at the moment I have nothing to soak the pork in the brine. and it has to fit into the fridge and a pot wouldn't do it. There might be a reaction I'm not sure but the pot wouldn't fit anyway DON'T WORRY! THANK YOU VERY MUCH, CHEF.
New video is just like Christmas gift, you can't wait to open it and watch.
I said to my wife this morning, “do you know what today is? A new video by Chef Jean Pierre!” She looked at me like I was nuts!
I so understand. I get up and am poised for Chef's videos, and my wife rolls her eyes, and then later in the week she eats the food
My wife recognizes his voice when I watch his videos lol
I just shout Chef! Now in the middle of the night and she knows what it means. - Australian so they come out at night for us
@@codajett9944 yeah they act annoyed but secretly they enjoy it because it's good food = )
@@soggybiscotti8425 yep, i know what you feel mate, I'm from Indonesia btw, so.. more or less the same. In my case, it's 8pm.
Another fantastic, luxurious dish from you Chef. Love your videos.
Just made this. So juicy and delicious! You make it so much easier to make excellent food by just following your recipes and videos! You make it fun, too! Thanks so much!
Thank you Chef Pierre, you are right when you say cooking with you is never complicated, a baby can cook these! I live in the Caribbean and I love experiencing new techniques!
Thanks for making cooking fun, Chef.🤗🇩🇲
Love your recipes Chef! Love the way you make these vids entertaining! You’re my most favorite Chef!!
I made this for the 2nd time last night. The difference in taste, texture and "juiciness" compared to non-brined is phenomenally better! Thank you Chef-Jean. I'll never cook pork loin any other way!
I'd love to see the veggies be prepared and the plating. I watch it all anyway no matter the length lol. It's already at 25. 30-35 aint nothin'! That 'garlic surprise' I can't wait to do!
I also came here to ask about vegetables and plating! The veggies look amazing and the plating sequence in your other videos is always such a satisfying resolution
Man this looks sooooo good!!! Sunday dinner for sure my good Sir!!!!
I love your show Chef, the whole family watches. Your long format is perfect, I don't like short format cooking videos and you always give excellent tips for all skill levels of cooks. You mix cooking and comedy excellently and always leave me hungry and laughing.
Thank you 🙏
Shout out to your beautiful prime rib recipe. Since I've made it for a family gathering I find myself incorporating herbs de provence in many recipes now. Thank you
Jesus ... you are the funniest chef I have ever seen and your recipes are glorious. Thank you.
Made it. Deeeee licious !! The meat tasted great by itself but the apple sauce, (smooth as a baby’s but), kicked it up a notch. 🤤😋😊
Another fine video chef love the garlic especially when its been roasted
Thank you Chef. Thanks to you, and other YT Chefs like you, I’ve enrolled in Culinary School and start next month. Your passion and love for cooking have motivated me to aspire to be a great chef like yourself.
Good for you Josh. I look forward to watching your RUclips channel one day my friend! 😋😁🙏
hows school goin?
Oh my, this looks so yummy! Can’t wait to try my hand at it! I love your humor! You keep it real! ❤️
My mouth is watering just looking at this. Oh my goodness does that ever look great! I bet this would be just heavenly with a fruit glaze over it - say blackberry or orange?
Oui Chef ! ! ! Great Pork Loin ! ! ! Love the Apple accompaniment ! ! !
I say if you want a fantastic recipe with an expert demonstration but you also want to be entertained, watch Chef Jean-Pierre and you will always get the best of both worlds!
The pork look delicious.
BLESS YOU CHEF!
Will do this next time we have this meat. We LOVE pork and BAY LEAVES and CUMIN in this kitchen, but it has been hit and miss to keep this cut of pork moist. No more! TY Chef. ❤️😀
That is a damn fine juicy pork loin. Looks delicious. I don't eat much pork and if I do it's usually pork tenderloin but this looks good 👌 home cooks sleep on how important brine is for meat. The difference it will make is shocking. People need to brine things at home more often.
My day always gets brighter when I hear, “Well hello there friends…!”
Yet another culinary gem from Jean-Pierre!
"You have been blessed" :D Nice work, video editors!
Ypyr videos make me smile. Thank you 😊
this guy is an international treasure!
The juiciness on this one, oh, i have to try it!!!!
YOU ARE THE BEST!! I love watching your videos!
YES, GOD BLESS YOU!!! Thank you for another wonderful recipe.
Chef JP: Great video .... but you forgot to plate this! All kidding aside, I can't wait to try this out on my family. Thank you again for great meal recipes'.
Thank you Chef Jean-Pierre for this recipe. I will prepare it for our New Year's meal. Happy New 2023 to you and your family.
Chef...this is by far one of your best videos. So much great technical information. Thank you!
It has been over 30 years since I cooked a pork tenderloin roast. I can't consume it. My Mother likes it. I told her I would make her one. I put in recipes for the pork. I saw yours. I hit that meme right away!!!
I love watching Chef JP videos. I have learned so much. I used this brine last week on some pork chops. They were awesome! Pork loin or tenderloin with the glaze and sauce will be on the menu soon.
I have learned a few take-aways from JP:
1) When in doubt, add butter.
2) Don’t rurry about nothing, it’s just cooking.
3) It’s so simple, a child could do dis.
4) Many things last 17 years in the freezer.
5) When you cut open whatever you cooked, say “Look at dis, look at dis!”
6) My wife loves that I cook so many fabulous dishes!
Thank you for the soooo cool comment Dana 😊
You forgot, Onyo is number first!
@@drob841 unless you are cooking bacon!
@@danasampson818 absolutely!
How bout "you could rub dis all ova ya body" hehe
Hi Chef! The lovely moistness of the finished product was truly delightful!
Nice recipe chef. 👍🏼
Chef Pierre or 'if you don't have it,don't worry abaut that'.
My new life moto👍😁😁
Chef, again this is so wonderfull… I love it!
Another great video from a great chef. No rush, no judgement, just whatever makes you happy. Cheers!!!
You pick what ever tools you like , but I will stick with butter.👩🍳
Excellent and easy to follow as always. Greetings from Ireland 👍
I got my first cast iron pan a few years ago. Can't tell you how often I absent-mindedly grabbed the hot handle. Sometimes twice or even THREE times during the same meal.
Now I always put a towel on it thanks to Chef. Glad to know even pro's get distracted.
I like to cook for my wife and my neighbours for years. But since I'm watching Jean-Pierre Videos, everybody call me a master chef. My knowledge about cooking is now on a much higher level.
Making a variation of this tonight!
I love these videos. I can’t wait to try this recipe.
Mercy. Yum. Love your lessons and videos 💖
Mornin chef! Looks tasty as always!
Chef, you are truly a master of plating. I love the way you slice your meat with the beautiful dark golden brown skin on the outside and the white meat on the inside. And always pretty vegetables for additional glamour. Bravo. :)
And that is the biggest bay leaf I've ever seen! It's bigger than the entire bottle that holds the ones in my spice cupboard! XD
"It's more dramatic if I forget something." I love you, Chef. You always make me laugh.
Christopher Walken, 2000: "This song needs more cowbell."
Chef Jean-Pierre, past five decades: "This dish needs more butter."
love u Chef
I only go to 140F at the most.
Looks awesome ❤
145 is perfect IMO. Thx chef. I always do Hatfield loins. That water trick I'll have to try if I do my own flavors 😋
I just bought a beautiful pork loin. Here to make it taste great! Thank you, Chef! ❤
This is so different omg
Hey Chef. If I dont have juniper berries, can I use gin? Maybe a 1/2 cup?
Hahaha.
Gin is good indeed but won't do much for your brine! 😊
@@TheRealChefJP well then a little tonic and a lime slice should do something for me. lol. Love your channel.
"Just smack em a little bit" Haha
Awesome, thank you Chef! 😁👍
Magnifique!
Facile et parfait pour le cuisinier à domicile! Merci Chef! I hope my French is not too bad.
Perfect!!! 😊
Thank you again for making me look good to my family.😊
I have learned so much from you.
Thank you Chef
I will have an amazing dinner tonight and impress my wife and kids again…
Lovely😍. Appreciate Chef. Nom=nom-nommers.😋
Chef, you are a saint, man! Thanks for another great recipe!
You never disappoint, Chef! I've been struggling with pork loin lately.
My pork loin very seldom turns out... usually dry, so I don't make it too often! But the brining is the key I think. It's the step I don't usually do, so that's gotta be it. I'm gonna try this this weekend. I gotta admit, as I watched counter tick down to the end and that sauce never reappeared I thought, ahh, our friend forgot! Then by the magic of you tube, there was the sauce! 🤭. By the way, how many chefs would keep that sneeze in their video... you are so genuine, in everything you do!! 😅
Thank you Dave! 😊
And the fact he uses a spoon/fork just once and tosses away, not dipping it again in the food (even though it's still cooking-even cooked saliva not too appetizing), as so many do. Here however he tossed the licked spoon in the pan with the utensil he used again for mixing...sorry, medical professional here, but all the same JP is tops for hygiene, know-how, humor
LOVE THAT LAUGH OF CHEF JEAN PIERRE.
Chef, I hope you are familiar with this recipe however I believe it comes from the Belgian side of Les Ardennes. That being said, I feel like the American pallet would really enjoy this, they just don't know it exists. Reminds me of a pork version steak aux poivre. Pork Chop Ardennaise, bacon, white wine cream sauce, what is not to like? Add plenty of beurre :) A Gauffre Liegeois would be nice to teach American's what a real Belgian waffle is as well :p Merci pour votre recettes!
Excelllent recipe, thank u!
Don't ever change Chef ;)
Native California Bay Leaves are the best.
I tried this brine for a pork tenderloin from your last video on this, and what a difference! So juicy! The only thing is it still loses a lot of the juice after you keep the leftovers for later in the week. Still though, eating it the same night... amyzing!!! :)
Wrap your leftovers in Saran wrap - VERY TIGHTLY - and refrigerate immediately - that's how I "save" the moisture in my meat-cuts
And then just warm it up, DO NOT do a super cook, it's already cooked. Warm to say 120 and it will retain more moisture. I usually put a bit of water in the bottom of a pan and wrap it in Foil to keep the moisture from escaping into the oven.
MORE BUTTER, MORE BETTER!
Chef! What luck, I have a pork loin in my freezer. The glaze seems so delicious and the apple puree very interesting. I can't wait to dig into this and the leftovers will make awesome sandwiches too! Thanks chef!
Pork loin on its own can be a bit bland, but the beauty of it is that it pairs well with a multitude of contrasting flavors. Plus, it's lean structure makes it perfect for a stuffed roulade.
This might sound odd, but one of my go-to stuffed pork loin recipes involves a filling of goat cheese, smoked salmon and dill, and wrapping the stuffed loin in prosciutto.
"you pick whatever, it's your choice.........but you'd be happy with butter" LOL I fully agree Chef! Great video yet again sir! Cheers!
Chef: you say you don’t like water? So, why not use apple juice instead of water in the brine? Less sugar needed! Also, don’t rush, I love your instruction. Deep respect and love. Chef Ron
I have to admit then I never even thought of replacing the water with the apple juice. But come to think about why not? I’m gonna try it and let you guys know! Thank you 😊
Dry pork is my specialty 😁 . That's why I don't make it often. I will be brining pork from now on. Inserting the garlic works well. I've done that especially in lamb. Don't worry about your videos being too long. They are educational and funny. If anything, I don't think your viewers would mind them even being longer. They are - je ne sais quoi.
Oui, Chef, C'est bon.
Good one Chef. 👍
I don't eat pork chef so just opened the vdo n gave a like