@RAJA SKIB Wrong place my friend for theocracy. This is about food and sharing. No Pork? Fine, then it's no pork for you. For me, I eat it several times a week.
Watching him after Gloria passed is so heavy to me. He misses her with his entire being. But he's a special human and I'm bracing myself for when he reunites with his best girl. This one's gonna hurt. Doesn't get any more legendary than Chef Pepin
Perhaps you need to focus on the fact that this wonderful man is still with us and still giving so much to us instead of futurizing what will happen. We don’t need your downbeat comment!!!
Not a fan of pork or v8 but I’d eat that immediately. Looks delicious. I can smell it through the phone almost. Keep the videos coming, love it! Anyone else like the one pan meal?
Love checking out these videos. Just full of simple and quick meal ideas with ingredients you can get at any supermarket, with no pretentiousness. Easy recipes done extraordinarily. I can see why Anthony Bourdain looked up to him.
I always have a can of V8 in my cupboard and use it sometimes when I need a bit of tomato product. This is the first time I've ever seen a Chef use it. It made me smile. Thank you Chef Pepin!
Jacques, I am sorry you are now cooking for one. I hope that you have many friends who can visit you as this pandemic gets better. As you have said many times, the real pleasure is in cooking for those you love.
It makes me sad to think about that. I know that he has a wonderful relationship with his daughter and grandchildren and must have many many friends, but losing a spouse of over 50 years has to have been devastating.
His knife skills are still extraordinary for his age. I think when you’ve been a chef for 60+ years, your knife skills are the last thing that leaves you.
You are simply the BEST. My cooking has been greatly informed by your teaching, and my life has been positively impacted by your bright spirit. Thank you and be well, Jaques!
I love confident cooking with simple ingredients to develop tastes and flavors from many sources without limitations. Wishing you happy and healthy. Very good inspiration here.
I love the simplicity and ease of such a delicious meal as it means that I can make it myself sometime to impress my family and friends! I am learning so much from these videos which are relaxing and entertaining.
I think one mark of a fantastic cook is being able to take whatever ingredients are at hand (within reason!) and make something delicious. Even though Jacques had formal training as a young man, and has cooked for presidents, I'm sure he learned that skill at the side of his mother when he was growing up in a modest household. I love that many of his recipes are simple and quick, and he cooks like his mother/family 75 yrs ago, when they used whatever they had and wasted nothing.
I cooked this yesterday, just as the Maestro did. One slight difference - I forgot to buy V8 so, I put in a tablespoon flour with the onions and deglazed with Chicken Stock. Everyone loved it. Merci Chef.
Simplified as we get older, I love it. I saw him roll his eyes on the V-8 but, I would think there would be no harm in adding a touch of red wine or madiera for added flavor. Frozen corn or baby peas perfectly add to the mushrooms veg dish. Add some steamed jasmine rice to sop up the sauce and there is nothing wrong with this dish. Thanks J.
Yeah. I was also thinking that while sauteing the onions, I'd also toss in some garlic, sliced red and yellow bell peppers, some cab sauv , thyme and parsley along with the V8 and let it reduce down some. Maybe I could call it something like Spanish Basque medallions of pork on a bed of rice or whatever, lol! I just might make this
Thank you Chef - I will do this for dinner tonight! It's one of those easy, affordable recipes that will have flavor and fill the belly. I was wondering what I should do with the fresh corn I got - and, I always have a pork tenderloin in the freezer - very affordable. I have used V8 in some dishes - something of a twist on using tomatoes. A shrimp etouffe dish I make uses it, along with egg yolks to thicken the sauce. Best wishes!
Thank you for teaching us all just how Simple and Fast a truly Delicious dinner can be prepared in ten minutes or there about! Have seen, and seen again All of your cooking programs, going back to when you would cook with Julia Child! What a lovely man, and so talented! Your friend in Kansas City, Tom 🍀♥️🌻🌷🍀♥️🌻🌷🍀♥️🌻🌷🍀♥️🌻🌷
Just tried this with some alterations...red wine (a supermarket Pinot noir) on with the onions, frozen broccoli instead of corn (didn't have corn), and served on a bed of fresh baby spinach. Made it for myself and a friend, and it was a success. One of the things I really enjoy about these videos is that Chef Pepin does not insist that his way is the only way. It really helps encourage us to try changing things and seeing how they go.
Looks great I never know how to do pork I'm always worried when it's still pink inside.this looks very simple and tasty Thank you master chef Jacque been watching you for years and will continue to do so👨🍳🍲🍜🍝🥐🍤🍛"HAPPY COOKING"
Thank you Chef Jacques! This’ll be the second of your tenderloin recipes I’ll make, though I’ll use some of my homemade sauce to deglaze instead of the V8, and add frozen peas to the mushrooms instead of corn. Perfect!
I love his approaches to these dishes, showing that fast food can be healthy and delicious as well as inexpensive. The V8 juice is a good use to deglaze the pan because the acidity and salt will help breakdown all that good browning. Plus I cook like this too why dirty another pot to do the side that you want some of the flavors of the dish in.
Is there a better human being than Jacques??? Likely not....
NO
Julia Child
Bob Mortimer is the finest human being there has ever been.
@@jerikromero1746, can we go for equally wonderful???
@@dinacox1971 idk I think it's between pepin and Bob Ross for me.
A fun idea for an episode: give us a tour of Jacques's refrigerator and pantry, just to see what he keeps on hand all the time.
Honestly that’s a great idea! I love and respect Don Pépin.
@RAJA SKIB Wrong place my friend for theocracy. This is about food and sharing. No Pork? Fine, then it's no pork for you. For me, I eat it several times a week.
@@josephmarciano4761 Thank you! If we wanted to discuss biblical matters, we would watch a pastor’s channel, right?
@RAJA SKIB Don't eat it in the bible then.
Jacques always has some old mushrooms in his fridge.
Watching him after Gloria passed is so heavy to me. He misses her with his entire being. But he's a special human and I'm bracing myself for when he reunites with his best girl. This one's gonna hurt. Doesn't get any more legendary than Chef Pepin
Perhaps you need to focus on the fact that this wonderful man is still with us and still giving so much to us instead of futurizing what will happen. We don’t need your downbeat comment!!!
I love that the whole meal is cooked in one pan. I could watch Pepin cook all day... :-)
Jacques Pépin is a national treasure! 😀
International
@@MarkWladika Indeed!
A national treasure is what Jacques Pepin is.
Love him! He is one of a kind!
This is the finest pork tenderloin recipe I've tried in my life.
Jacques is pure class. I love your down to earth cooking style.
I watched you on PBS and other venues for decades.
Thank you!!!!
thank you for not overcooking pork
I hope he lives for as long as he would like. What a credit to our world! Sadly, I will not ever get to meet this great man.
My day is better for having seen Mr. Pepin again. Thank you for the wonderful videos
Not a fan of pork or v8 but I’d eat that immediately. Looks delicious. I can smell it through the phone almost. Keep the videos coming, love it!
Anyone else like the one pan meal?
Love checking out these videos. Just full of simple and quick meal ideas with ingredients you can get at any supermarket, with no pretentiousness. Easy recipes done extraordinarily.
I can see why Anthony Bourdain looked up to him.
Your videos make my day Chef Pepin! I look forward to learning more creative shortcuts to make cooking faster.
V-8 juice as an ingredient, absolutely brilliant! I could cook for 10,000 years and never come up with that
I always have a can of V8 in my cupboard and use it sometimes when I need a bit of tomato product. This is the first time I've ever seen a Chef use it. It made me smile. Thank you Chef Pepin!
Watching this Master, Jacques Pepin, is like tasting poetry in motion...don't ask.
Jacques, I am sorry you are now cooking for one. I hope that you have many friends who can visit you as this pandemic gets better. As you have said many times, the real pleasure is in cooking for those you love.
It makes me sad to think about that. I know that he has a wonderful relationship with his daughter and grandchildren and must have many many friends, but losing a spouse of over 50 years has to have been devastating.
Check the on the V-8 @ 1:57. Priceless! Still a class chef with a great recipe.
Jacques is the best 😊
Love Chef JP......such an incredible man.
I can't tell if he's giving up, making it up as he goes along, or just getting better and better.
Love how he cuts the meat and with the same knife he cuts the butter. You're the best Mr Pepin!
I could watch Jacques videos all day.
Chef Pepin’s videos show the importance of using high quality pans and utensils, as well as high quality ingredients.
this guy loves chives! i love them too
His knife skills are still extraordinary for his age. I think when you’ve been a chef for 60+ years, your knife skills are the last thing that leaves you.
God love you M. Pepin... We sure do! A wonderful, simple recipe I will make.
I know he's French but I consider him a national treasure ❤
Always look forward to his videos! Wish they were longer!! Blessings
Agreed.
You are simply the BEST. My cooking has been greatly informed by your teaching, and my life has been positively impacted by your bright spirit. Thank you and be well, Jaques!
Extremely well said!!! Bravo.
I love confident cooking with simple ingredients to develop tastes and flavors from many sources without limitations. Wishing you happy and healthy. Very good inspiration here.
A great teacher. I learned so much just by watching his shows.
The Perry Como of the kitchen.
I love the simplicity and ease of such a delicious meal as it means that I can make it myself sometime to impress my family and friends! I am learning so much from these videos which are relaxing and entertaining.
As always just the BEST. Thank you,
Marvelous!!! Yes like so many others i watched you on weekends with my father.. Always humble on camera filled with subtlety. A pleasure sir.
Jacques Pepin is an artist.
Makes it look effortless.
Very nice! Thanks for sharing!
A short ti the point video without flannel. Classy.
Deglazing with V8 brings so many vegetable flavors to the sauce. Brilliant!
I think one mark of a fantastic cook is being able to take whatever ingredients are at hand (within reason!) and make something delicious. Even though Jacques had formal training as a young man, and has cooked for presidents, I'm sure he learned that skill at the side of his mother when he was growing up in a modest household. I love that many of his recipes are simple and quick, and he cooks like his mother/family 75 yrs ago, when they used whatever they had and wasted nothing.
Thank you Mr. Pepin
Love watching Chef Pépin do his magic.
Always with an old mushroom…so great.
Cooks like my mother from the basque country.
Awesome happy to see him 😀
On vous adore Jacques Pépin !!! 🙂
I'm doing keto, so I keep coming back to this one:)
This man loves to cook!
Another delicious quick and easy recipe..thanks Mr Pèpin
Rapidly becoming my favourite on-line chef..! 👍🏻
Fabulous. Simple, quick and I bet Delicious!!
Its always good to see Chef Pepin 💜
It's Chef Jacques Pèpin.
@@majoroldladyakamom6948 .....you're right, I didn't realize my mistake...thanx
I cooked this yesterday, just as the Maestro did. One slight difference - I forgot to buy V8 so, I put in a tablespoon flour with the onions and deglazed with Chicken Stock. Everyone loved it. Merci Chef.
Simplified as we get older, I love it. I saw him roll his eyes on the V-8 but, I would think there would be no harm in adding a touch of red wine or madiera for added flavor. Frozen corn or baby peas perfectly add to the mushrooms veg dish. Add some steamed jasmine rice to sop up the sauce and there is nothing wrong with this dish. Thanks J.
Yeah. I was also thinking that while sauteing the onions, I'd also toss in some garlic, sliced red and yellow bell peppers, some cab sauv , thyme and parsley along with the V8 and let it reduce down some. Maybe I could call it something like Spanish Basque medallions of pork on a bed of rice or whatever, lol! I just might make this
Love Jacques - not convinced about this recipe!
thank you as always jacques, your style is simply inspiring
Wonderful chef and a great man or, great chef and a wonderful man? I think both!
Beautifully cooked!
Pork with tomato gravy, corn & mushroom... I would have never thought to put those together, but it sounds & looks lovely. I will try it, Merci!
Love seeing that at least one great chef actually uses 'a dash' or 'a tiny bit' as they say instead of using whole bottles of olive oil at once...
Thank you Chef - I will do this for dinner tonight! It's one of those easy, affordable recipes that will have flavor and fill the belly. I was wondering what I should do with the fresh corn I got - and, I always have a pork tenderloin in the freezer - very affordable. I have used V8 in some dishes - something of a twist on using tomatoes. A shrimp etouffe dish I make uses it, along with egg yolks to thicken the sauce. Best wishes!
A true talents M. Pepin
Thank you for teaching us all just how Simple and Fast a truly Delicious dinner can be prepared in
ten minutes or there about!
Have seen, and seen again All of your cooking programs, going back to when you would cook with
Julia Child!
What a lovely man, and so talented!
Your friend in Kansas City, Tom
🍀♥️🌻🌷🍀♥️🌻🌷🍀♥️🌻🌷🍀♥️🌻🌷
i just love watching you cook. i learn so much from your videos. thanks you
7:00 minutes. JP is one of the few!
Jaques I had a dislike for pork, but I was really interested in trying this recipe. It was tender, juicy and delicious and so easy to do.
Many thanks
Delicious, hands down my favorite Chef.
A fine homestyle meal for two!
Thank you Chef Pepin for taking the scary out of cooking pork, for me 🍀
I'm not afraid of cooking pork....but seafood on the other hand(shivers!!), I'll leave that to the pros!
V8=genius
Heck, in a pinch I've used ketchup/salt before in place of tomato sauce.
JAQUES, HI LOOKS GOOD. I’ll give this a try, recall the string. Beans & schallots ? I have made it twice , came out really great, thanks 🇫🇷🇫🇷🇺🇸🇺🇸
Perfectly fine😎
I’m really loving this series!!!
I was waiting for the wine or stock to make the sauce - no, 1/4 cup of V-8! Finally a sauce I can say - I can totally do that!
*Pepin is God!*
Amazing how easy he makes cooking!
Fast food level 1000.!
Just tried this with some alterations...red wine (a supermarket Pinot noir) on with the onions, frozen broccoli instead of corn (didn't have corn), and served on a bed of fresh baby spinach. Made it for myself and a friend, and it was a success.
One of the things I really enjoy about these videos is that Chef Pepin does not insist that his way is the only way. It really helps encourage us to try changing things and seeing how they go.
We have pork tenderloin all the time, Never seen it this way, Thank You Sir !! Love your show and channel !
Looks great I never know how to do pork
I'm always worried when it's still pink inside.this looks very simple and tasty
Thank you master chef Jacque been watching you for years and will continue to do so👨🍳🍲🍜🍝🥐🍤🍛"HAPPY COOKING"
He is so inspiring.
always a confidence builder
Nice and simple, beautiful...
Thank you Chef Jacques! This’ll be the second of your tenderloin recipes I’ll make, though I’ll use some of my homemade sauce to deglaze instead of the V8, and add frozen peas to the mushrooms instead of corn. Perfect!
Thank you so much.
I love his approaches to these dishes, showing that fast food can be healthy and delicious as well as inexpensive. The V8 juice is a good use to deglaze the pan because the acidity and salt will help breakdown all that good browning. Plus I cook like this too why dirty another pot to do the side that you want some of the flavors of the dish in.
i love gordon but this dude chill af
This Guy is awesome!!
Looks absolutely delicious! Thanks Jacques!
Thanks Jacques
Simple but tasty.. Good stuff chef..
I love watching Jack Cook. He's the very best in the world. I am going to be trying this ASAP. Thank you ❤ God bless you and keep you safe 💕
Love the V8 idea.
Looks delish Jacques! Thank you so much for the cooking lesson!
Sounds fabulous. Will give it a try
Looks delicious