How to Make an Easy Juicy Pork Loin | Chef Jean -Pierre
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- čas přidán 1. 06. 2022
- 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.com/pork-recip...
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PRODUCTS USED BY CHEF:
❤️ Demeyere 7 ply Reduction / Saucier: chefjp-com.3dcartstores.com/S...
❤️ Toasted Sesame Oil: chefjp-com.3dcartstores.com/S...
❤️ Acacia Honey: chefjp-com.3dcartstores.com/A...
❤️ Brown Sugar Saver: chefjp-com.3dcartstores.com/B...
❤️ Wusthof Paring Knife: chefjp-com.3dcartstores.com/C...
❤️ In-Oven Thermometer: chefjp-com.3dcartstores.com/D...
❤️ Cooking Twine: chefjp-com.3dcartstores.com/C...
❤️ Wusthof Slicing Knife: chefjp-com.3dcartstores.com/C...
❤️ Set of 3 Silicone Spatulas: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scraper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed Copy of Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ - Jak na to + styl
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. 👍🏽
My day always gets brighter when I hear, “Well hello there friends…!”
Yet another culinary gem from Jean-Pierre!
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.
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.
:) it is always nice to learn from a happy chef. I would love a recipe for an oven brisket.
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 CZcams channel one day my friend! 😋😁🙏
hows school goin?
I follow lots of Chef's ( all kinds of Cuisines ) Chef Jean-Pierre is my absolute Favorite ... Incomparable Style
You pick what ever tools you like , but I will stick with butter.👩🍳
Excellent and easy to follow as always. Greetings from Ireland 👍
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 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
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
The professionalism is beyond top notch. I was waiting for THE CHEF to scratch his hind quarters after the sneeze. Excellente Vide’o.
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! (:
Chefs videos are literally the best 15-30 minutes of my day! Keep on doing your thing Monsieur!
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.
Please don’t ever change anything about your show. It is perfect just the way it is👏👏👏
😅 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.!
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!!
Has a style all his own. Excellent show. I need all I can get of this. Makes life bearable.
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!!
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.
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!
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."
Pork Roast, my favorite. This looks absolutely incredible. Can't wait to try this. Merci, chef.
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!
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!
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? 😋
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!
Cooked a pork roast and yes it was dry!
Looking forward to having you demonstrate
how to cook it properly.
Thank You 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!
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.
"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!
I'm on this. My family will love it as I will. Thank you so much.
BLESS YOU CHEF!
Bless 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.
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.
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!😋👍
Thank you chef Pierre ❤️❤️😘😘😘
once again the best chef jean pierre
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.
12:50 “God Bless Me” LOL!!! 😂 Bless you, Chef!!
wow, looks so yummy
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. 🇮🇹😎🇮🇹
God Bless you JP!!
I'm Loving It!!!!!
Stonewall Kitchen's Vidalia Onion and Fig Sauce also works amazing with pork roast.
Thank you chef!
Thanks Chef Jean-Pierre!
Looks amazing.
YES, GOD BLESS YOU!!! Thank you for another wonderful recipe.
Can't wait to make this
Cuts like butter. Very nice.
Yup, this turned out amazing!
Another fantastic, luxurious dish from you Chef. Love your videos.
So awesome!!
Another amazing video by the best chef there is.
Loved it! Thank You Chef Jean -Pierre!!
Lovely !
New video is just like Christmas gift, you can't wait to open it and watch.
Oui, Chef, C'est bon.
Your a a great chef thank you.
MORE BUTTER !!!! Love it Chef.
I made mine following along with you. It turned out perfect thank you
Oh my, this looks so yummy! Can’t wait to try my hand at it! I love your humor! You keep it real! ❤️
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!
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.🤗🇩🇲
Magnifique!
My favorite chef!
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!
Amazing Chef Jean!!!! Thank you very much Sir!!!!
Chef...this is by far one of your best videos. So much great technical information. Thank you!
I enjoyed your preparation! Salivating!!!
Apart from the amazing culinary tips and in-depth analysis of the advantages of butter, one of the most useful lessons I've learnt from Chef Jean-Pierre is to keep the kitchen clean and organised. I am actively applying this to all areas of my life and it has made life so much less stressful. Once again, all I can say is merci beaucoup!
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 love this glaze!
texture is conductor of flavor
I absolutely love your videos
Excelllent recipe, thank u!
Chef, again this is so wonderfull… I love it!
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
I tried it, and loved it. Will always brine by pork from now on. It tasted great! Merci Jean-Pierre du Canada!
Looks fantastic as always Chef.
Love it 😍
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.
I'm going to have to try try that it looks delicious
YOU ARE THE BEST!! I love watching your videos!
Bravo Chef! Made this today and it was perfect. Thank you!
Thank you Chef, love the recipe.
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!!!
Fantastic!
my mouth is quite literally watering
Just made this pork with apple puree.. omg!!! The flavors!!! Delicious!!! 😋😋😋
I stumbled upon your video today because I am looking for a recipe for a pork loin I am planning on making tonight for dinner. I want you to know how much I appreciate your passion, enthusiasm and dedication to the joy we can have in cooking the beautiful gifts God has given us to enjoy.
Made my day!
Watching your videos is as (if not more) enjoyable as watching short movies. I love everything, the food, preparation, humor, forgetfulness, I was wondering about that applesauce at the end. And I loved acacia honey when I was a child, what memories you brought ❤
REALLY LOVE YOUR KITCHEN SCARPER , CHEF JEAN PIERRE.
I am from Canada and I have huge acacia in my backyard. 😜it is a very special and noble tree, just need a beehive now.