How to Perfectly Roast a Pork Tenderloin | Chef Jean-Pierre
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- Опубліковано 12 січ 2022
- 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.com/recipes/po...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Reduction / Saucier Pan: chefjp-com.3dcartstores.com/S...
❤️ Boning Knife: chefjp-com.3dcartstores.com/s...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy 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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OUR CHANNEL:
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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! 👍😀💗
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 UA-cam.
🙏🙏🙏👍❤️
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 ♥️
😄😄 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
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. 🤣
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!
Yes, he's instructive, unpretentious, self-effacing, and downright amusing -- the best kind of teacher.
🙏🙏🙏
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.
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 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.
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.
Best cook on UA-cam BY MILES!!!!!!!!! This man is just incredible; what a treasure!
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!
👏👏👏👍
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 can't wait to one day meet this child that can do all this fantastic cooking!
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 literally just love listening to this man and his accent. And, yes you have one. But, it's to your favor. Because I absolutely love listening to you.
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.
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!!!
love this guy, esp the patriotic sign, he is so true!
I have to say I'd love to all your videos I'm Italian I'm a pitmaster you make food fun and easy thank you so much for your videos
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.
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! 🤌👍
Chef Jean Pierre Tabanouche you have made a chef out of me! Merci'
Whoever edits these vids, you're the best! It's so subtle yet funny.
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.
The 12:56 flashback was hilarious. The editing on these videos is fabulous.
OK, Chef, hubby's going to try this now for the 1st time! Merci!
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
Learn something new and delicious from our favorite Chef every single time. On top of that, his cheerful, friendly disposition always makes me smile 😀
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’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!
La perfection dans la simplicité, la décontraction et le plaisir… un enfant pourrait le faire….
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!!!
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!
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!
Who else Zens out while washing dishes : ).
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
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."
Love knowing I can watch u chef at the end of long day!!!
favorite on-line chef to watch and learn from
I absolutely love the way he cooks and presents to us. He keeps things simple and fun.
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
Nice to see a pork tenderloin recipe that cooked to the correct temp.
The brining of the tenderloin made all the difference. Flavor, tender, and taste all top drawer.
Another winner from Chef Jean- Paul.
Jean PIERRE 😕
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!!!
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 UA-cam channel out there.
You were right, Chef, about brining making it moist! Taking off the silver skin your way is almost magic!! Thanks!
This guy knows stuff....Love this Channel.
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.
🙏🙏🙏👍😀
@@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
" What a wonderful world" it is with Chef Jean-Pierre in it to create those delicious dishes !!! With great appreciation see you soon !
Dear CHEF, I DONT KNOW IF YOU READ THIS, BUT I MADE THIS AND FOLLOWED WHAT YOU DID AND I LOVED IT. I LEARNED ALOT FROM YOU. THANK YOU SO SO MUCH. LOVE YA, SUSAN FOLTYN
Best cook on UA-cam or Tv 💯
I don't know why but I find it humorous I am watching this at 0615 in the morning while I'm at a pool supposed to be doing work. Just watching chef Jean-Pierre cooking a great pork meal.
I think that's the best looking pork tenderloin I have seen. Thanks Chef.
Elegant! This is what is missing in today's fine restaurants.
I like it when chef JP talks to his food....
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! 💖
I have the bell set ready to watch his videos every week. The best home cook teacher on youtube!
🙏🙏🙏😀👍
Love his sense of humor. I always learn so much watching. Thank you!
Hay my friends......that's why I love u and 😅 your cooking .
❤
I still get super excited every time I see a new Jean Pierre video is uploaded. 🙌
🙏🙏🙏👍😀
You're the best!👌🏻😁👏🏻💕💫
In Denmark, there is always joy when the tenderloin steaks with onions and mushroom cream sauce come to the table.
This is what Thursdays are worth waiting for!
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.
Jean-Pierre, love you man!!!
Take It from the Master! Nothing beats the classic!
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!!🤗🤗🤗
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...
A true chef! you can tell by his love of food and not his ego.,like most American imposters on T.V.
Always a classical presentation
Chef, that sauce has the most amazing color. I can't wait to give this a try.
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!
The best paella i have seen
“Sometime I come up with a good one”❤️
I love pork tenderloin! Can’t wait to try it with the wine reduction sauce. Thanks Chef!!
Y
The sauce must have been incredible, you can see chef face of satisfaction when he tried it
Gourd I love Jean, master chef. He leans into french cuisine hard . And I *love it*
You're The Best!! Thanks J.P.!!!
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’ !
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!
You are now my favorite chef Jean-Pierre! A clean kitchen indeed makes a better food... state of mind. You got it, man, "no rowwies"!
Algorithm put this on my feed friends, I hit subscribe after one view friends. A true master who loves his craft and is a joy to watch.
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'.
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!!!!!
Think this is the 3rd time I've commented on this video. This is the best way to cook a pork tenderloin from beginning prep to end I've ever made plus the sauce and spinach accompaniment and the mashed potatoes. So many say cook to 180 degrees. They're so wrong!
Congratulations, for your excellent teaching skill and cleanliness, I so appreciate watching you cook.!
Chef I hope you never stop doing what you’re doing! You are so entertaining and very informative!
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.
"Don't use your knife to clean". Jeff Smith AKA The Frugal Gourmet used to preach this as well! Keep up the good work Chef! Much appreciation from one to another.
There is nothing to say except to thank you for your wisdom, your humble and humorous nature and your generous will to share that with all of us. Thank you kindly.
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.
Oh lala, Monsignor, Le grand Maître! Merci beaucoup pour ce plat délicieux!
Peter
Dear Chef JP, I'm roasting a pork rump tomorrow. I live alone but believe I'll have enough leftovers for sandwiches. Love leftovers. Thank you Chef. You inspired me. 👌❤️😋
Greatest Chef in whole world!!!!!
I made this for dinner tonight, and it came out fantastic! thank you, Chef Jean-Pierre! Everyone cleaned their plates and raved about how good everything was. I didn't have spinach so I roasted broccoli which paired nicely with the meal. thanks again, and I encourage everyone to try it.
Chef, we made pork tenderloin sauteed with spinach and sundried tomaties. We followed the whole process, from brining, to malliard reaction, sauce, and vegetables...hmmmm.. it's so yummy!!! You are the best!!!. We feel like we are eating everyday in a fine dine restaurant. Thank you, Chef for all the learnings. From us here in 🇨🇦 YOU ARE SUPERB CHEF!!! GOD BLESS YOU ALWAYS CHEF
If you brown a duck, do you get a mallard reaction? (wink, wink)
Great now I'm hungry
Holy moly I’m just eating this now unbelievable thank you Chef
I so agree about spinach stems! I absolutely remove them for salads too. Love the knife skills lesson too! Thanks, Chef!