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 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!
This is the second time I have watched this video, and I'm finally going to make the recipe. Gotta say, you make 25 minutes seem like five. You're the best of the best on RUclips, Monsieur!
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.
Being a widower from a fantastic woman whose cooking could make me cry bc it was sooo good. It's great to eat good without having to go to a restaurant! Thx
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
OH.MY.GOODNESS!!!!! I know what I am fixing for supper tomorrow night... Pork is one of the few meats I can't pass up! And tenderloin... has always been a specialty of! And LOVE you seared & roasted it in cast iron! And yes...a skillet that size us heavy..... BEAUTIFUL!!!
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.
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!
Garlic in beef roasts. My mom used to do that all the time. I learned from her and do that always. Never thought of doing that with pork. What a great idea!
Ok I made it, everyone’s head spun! I’m so proud of myself i wish I could show you the picture !!! Thank you now i feel so confident!!! Next on my list will be that flan thing remember it’s your favorite but first i must buy fancy matching bowls!!! sooooo happy r n
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!
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.
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.
Well hello there friends!! Love this guy. I just quit my job as chef de partie and bc of the negative culture. Was asked to come back and it's his positive vibe that made me say yes. Sometimes you need to be the moral support
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.
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
"You don't have it, don't worry about it" During these tough times, how is there better advice? All Chef says is do the best you can with what you have. We're all struggling and he gives us the most basic recipes. Not expensive, classic, caring. Well done sir.
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!!
😅 I just love this guy! his cook Chanel has the key ingredients to be enjoyed, laughter, know-how, him with his sense of humor and let's not forget Jack with his comments on screen! just LOVE it.!
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.
Absolutely love this recipe. Notwithstanding those who complain about the length of your videos, of who I'm not one, I wish you could have finished through the plating...the vegetables, potatoes and the apple puree. This is the best way I've ever cooked a pork loin...ever! Juicy and great glaze!
You recently convinced me to brine pork. It makes such a huge difference in moistness and tenderness that I will never prepare pork without first brining it. Thank you, Chef.
Oh my! I can not wait to make and eat this! You’re recipes are fabulous. I did your pork chops in brine. My husband said, “best and moistest pork I ever ate”! I said, “we can thank Chef JP for this! 🥰
Hello Chef, I’ve been using brine on almost all of my pork and some of my chicken, I made pork tenderloins on the smoker and I brined them your way, I even bought some juniper berries, I pulled it off the smoker at 150* and let them rest for 10 minutes, I’ve never had such juicy tender smoked pork tenderloins, it almost tasted like bacon, thanks for all the tips, you are awesome. 🇮🇹😎🇮🇹
Done a couple of pork roasts to Chef's 145 F instead of the 165 F I usually do and between that and the brining they were the most tender, moist and flavorful roasts we've ever had - delicious!
Most of the time I can imagine the taste. But that glaze? I got lost. My mouth left wondering what the heck that tastes like. Bravo Chef. Now I gotta make this to solve the mystery.
OMG I used your recipe for 2 pork loins. The result is AMAZING & THE GLAZE is perfect with the juices from the pork over rice. I served mine with asparagus. Everyone loved 🥰 it. Thank you for helping us be better COOKS
As a Greek American, my family and I have been stuffing garlic cloves into legs of lamb before roasting since day one. Thought it was only a Greek thing. Glad to see others are on to it as well. Well done, Chef, well done.
As many of these I have cooked, your glaze and puree are things I have NOT done yet, I am very excited! As great as your info always is on proper prep and cooking, it's also the "sparkle" and "polish" of those extras that make it fun and special. Great video thank you!
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.
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
Chef have you considered doing a video on a pork roast braised in Milk. I made your brine the night before and boiled the sugar, salt and garlic so the flavors would go intoi solution, in the morning I added the juniper berries and bay leaves. I brined the pork for 6 hours (it was nearly 4 pounds) and then browned it following your method and braised it in half milk half cream, while the meat rested I took the curds and using an emotion blender blended them into a sauce and adddded a little djon mustard to taste. I started cooking to relax 3 years ago and I am hooked on your videos...
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!! 😅
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
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
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.
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!
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!
I just made this recipe and it was fantastic! The brine introduced the moisture and it turned out amazing. Chef, you are amazing, the videos are very informative! I now find myself wiping my plates and bowls.....thanks alot! Keep making videos!
Love the fact that you always add something special the roast looks delicious especially with the glaze topping! Thanks again chef for another version of pork loin roast!😋👍
I am making one of these right now! (Skipping the apple puree for this trial run as I just want to concentrate on the roast and glaze.) The glaze is awesome! You get hit with the sweet, then the heat and then the lingering sesame oil and cumin afterwards. (It's great for dipping pretzels in!)
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
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. 👍🏽
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
This is the second time I have watched this video, and I'm finally going to make the recipe. Gotta say, you make 25 minutes seem like five. You're the best of the best on RUclips, Monsieur!
Thanks for the kind words! 🙏❤️
My day always gets brighter when I hear, “Well hello there friends…!”
Yet another culinary gem from Jean-Pierre!
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.
You are an adorable personality. You kept me laughing and smiling.
The professionalism is beyond top notch. I was waiting for THE CHEF to scratch his hind quarters after the sneeze. Excellente Vide’o.
"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!
Being a widower from a fantastic woman whose cooking could make me cry bc it was sooo good. It's great to eat good without having to go to a restaurant! Thx
This channel always makes me look forward to Thursdays. 🙏
And Mondays! I never thought something could make me look forward to Monday, but here we are =D
@@TubeSurfer898 Good call! (:
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
OH.MY.GOODNESS!!!!! I know what I am fixing for supper tomorrow night... Pork is one of the few meats I can't pass up! And tenderloin... has always been a specialty of! And LOVE you seared & roasted it in cast iron! And yes...a skillet that size us heavy..... BEAUTIFUL!!!
"Dont know why I'm saving it, but I'am saving it!"....
:)))) love it
I follow lots of Chef's ( all kinds of Cuisines ) Chef Jean-Pierre is my absolute Favorite ... Incomparable Style
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.
Chef’s butter chuckle warms my heart
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!
Garlic in beef roasts. My mom used to do that all the time. I learned from her and do that always. Never thought of doing that with pork. What a great idea!
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.
Ok I made it, everyone’s head spun! I’m so proud of myself i wish I could show you the picture !!! Thank you now i feel so confident!!! Next on my list will be that flan thing remember it’s your favorite but first i must buy fancy matching bowls!!! sooooo happy r n
Jesus ... you are the funniest chef I have ever seen and your recipes are glorious. Thank you.
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!!!👏👏👏❤️
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.
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?
how is culinary school going?
:) it is always nice to learn from a happy chef. I would love a recipe for an oven brisket.
Beautiful flavors! Looks so moist with brine!
The key to a juicy pork loin is a good brine!! 😋
New video is just like Christmas gift, you can't wait to open it and watch.
You pick what ever tools you like , but I will stick with butter.👩🍳
Excellent and easy to follow as always. Greetings from Ireland 👍
Chefs videos are literally the best 15-30 minutes of my day! Keep on doing your thing Monsieur!
Has a style all his own. Excellent show. I need all I can get of this. Makes life bearable.
Well hello there friends!! Love this guy. I just quit my job as chef de partie and bc of the negative culture. Was asked to come back and it's his positive vibe that made me say yes. Sometimes you need to be the moral support
🙏🙏🙏👍
I'm on this. My family will love it as I will. Thank you so much.
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.
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.
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
"You don't have it, don't worry about it" During these tough times, how is there better advice? All Chef says is do the best you can with what you have. We're all struggling and he gives us the most basic recipes. Not expensive, classic, caring. Well done sir.
Pork Roast, my favorite. This looks absolutely incredible. Can't wait to try this. Merci, chef.
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!!
my mouth is quite literally watering
Another amazing video by the best chef there is.
Please don’t ever change anything about your show. It is perfect just the way it is👏👏👏
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!!
😅 I just love this guy! his cook Chanel has the key ingredients to be enjoyed, laughter, know-how, him with his sense of humor and let's not forget Jack with his comments on screen! just LOVE it.!
MORE BUTTER !!!! Love it Chef.
Beautiful, great recipe. I love it when things go a little bit wrong.
@Cor…do you remember a lady cook called Julia on TV 📺 … cooking with such passion, mistakes and all, she was funny and her dishes were tasty? 😋
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.
Thanks!
Thank you!😊
Well hello there friend.
Always enjoy your content. Always look forward to your next release.
Thank you 🙏
Looks great chef wow what a bunch of different flavors! sriracha, vanilla, cumin, apple !
Another fantastic, luxurious dish from you Chef. Love your videos.
Thank you for the recipe, Chef!
Absolutely love this recipe. Notwithstanding those who complain about the length of your videos, of who I'm not one, I wish you could have finished through the plating...the vegetables, potatoes and the apple puree. This is the best way I've ever cooked a pork loin...ever! Juicy and great glaze!
Cuts like butter. Very nice.
The energy and passion in these video are so incredibly good. Thanks for the energy and fantastic content.
You recently convinced me to brine pork. It makes such a huge difference in moistness and tenderness that I will never prepare pork without first brining it. Thank you, Chef.
Oh my! I can not wait to make and eat this! You’re recipes are fabulous. I did your pork chops in brine. My husband said, “best and moistest pork I ever ate”! I said, “we can thank Chef JP for this! 🥰
SAME! I made them this week and my family was amazed at how moist and flavorful they were!
Christopher Walken: "This song needs more cowbell."
Chef Jean-Pierre: "This sauce needs more butter."
You: "This sentence needs more spaces after it."
Im making a large pork roast this holiday. Thanks for the brining tip. I love to make sauces and gravies. Thanks for your comment on the cumin. 👍
Hello Chef, I’ve been using brine on almost all of my pork and some of my chicken, I made pork tenderloins on the smoker and I brined them your way, I even bought some juniper berries, I pulled it off the smoker at 150* and let them rest for 10 minutes, I’ve never had such juicy tender smoked pork tenderloins, it almost tasted like bacon, thanks for all the tips, you are awesome. 🇮🇹😎🇮🇹
YOU ARE THE BEST!! I love watching your videos!
Done a couple of pork roasts to Chef's 145 F instead of the 165 F I usually do and between that and the brining they were the most tender, moist and flavorful roasts we've ever had - delicious!
Man this looks sooooo good!!! Sunday dinner for sure my good Sir!!!!
Wow! I'm going to do this recipe and for the baking part, I'm going to cook it in my smoker. This is going to be AMAZING!
"You have been blessed" :D Nice work, video editors!
Bonjour Chef! Looks absolutely Parfait!
Je vais essaiye de faire cette recette au dimanche. Will let you know
Most of the time I can imagine the taste. But that glaze? I got lost. My mouth left wondering what the heck that tastes like. Bravo Chef. Now I gotta make this to solve the mystery.
OMG I used your recipe for 2 pork loins. The result is AMAZING & THE GLAZE is perfect with the juices from the pork over rice. I served mine with asparagus. Everyone loved 🥰 it. Thank you for helping us be better COOKS
👌👌👌❤️
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!!!!!
Absolutely Capital ol boy!!! the only things missing are a large sombrero for the chef and a mariachi band!
As a Greek American, my family and I have been stuffing garlic cloves into legs of lamb before roasting since day one. Thought it was only a Greek thing. Glad to see others are on to it as well. Well done, Chef, well done.
I'm a Scandi, and I hide garlic cloves in my meat roasts all the time!
Garlic stuffed veal a good combination too
Always in my roast beef!
As many of these I have cooked, your glaze and puree are things I have NOT done yet, I am very excited! As great as your info always is on proper prep and cooking, it's also the "sparkle" and "polish" of those extras that make it fun and special. Great video thank you!
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.
Oui Chef ! ! ! Great Pork Loin ! ! ! Love the Apple accompaniment ! ! !
When youtube feeds me your content, I always watch !!!!!!
I tried it, and loved it. Will always brine by pork from now on. It tasted great! Merci Jean-Pierre du Canada!
You are the modern day Emeril Lagasse. Thank you for your videos.
Love your recipes Chef! Love the way you make these vids entertaining! You’re my most favorite Chef!!
Looks fantastic as always Chef.
Thank you Chef, love the recipe.
Oh my god!! that's fantastic,Gonna do this asap,Have cooked pork so many times and is always dry. Thank you Jean-Pierre. B UK
I'm going to have to try try that it looks delicious
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
Chef have you considered doing a video on a pork roast braised in Milk. I made your brine the night before and boiled the sugar, salt and garlic so the flavors would go intoi solution, in the morning I added the juniper berries and bay leaves. I brined the pork for 6 hours (it was nearly 4 pounds) and then browned it following your method and braised it in half milk half cream, while the meat rested I took the curds and using an emotion blender blended them into a sauce and adddded a little djon mustard to taste. I started cooking to relax 3 years ago and I am hooked on your videos...
Sounds absolutely delicious! I might have to try that!!!🙏❤️
Another fine video chef love the garlic especially when its been roasted
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
REALLY LOVE YOUR KITCHEN SCARPER , CHEF JEAN PIERRE.
YES, GOD BLESS YOU!!! Thank you for another wonderful recipe.
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
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 🙏
Your a a great chef thank you.
I made mine following along with you. It turned out perfect thank you
Ypyr videos make me smile. Thank you 😊
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!
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!
I just made this recipe and it was fantastic! The brine introduced the moisture and it turned out amazing. Chef, you are amazing, the videos are very informative! I now find myself wiping my plates and bowls.....thanks alot! Keep making videos!
Love the fact that you always add something special the roast looks delicious especially with the glaze topping!
Thanks again chef for another version of pork loin roast!😋👍
I have enjoyed your cooking for years you are just getting better and better
Looks great Chef! I will try this
I am making one of these right now! (Skipping the apple puree for this trial run as I just want to concentrate on the roast and glaze.) The glaze is awesome! You get hit with the sweet, then the heat and then the lingering sesame oil and cumin afterwards. (It's great for dipping pretzels in!)
The juiciness on this one, oh, i have to try it!!!!
This looks so tender! Wonderful recipe!😊