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.
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 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!!!
Restaurants know that a lot of people freak out when they’re pork is pink. They don’t understand that is fine. Nothing wrong with that and when it’s pink and around 140° it does melt in your mouth! Jeam-Pierre’s recipe is fabulous as he is.♥️
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
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.
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.
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!
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!
And I just love how you care so much about the presentation of your dinner plates. Your passion for cooking is very heart warming. Your family is very lucky to have you. I'm going to assume you do the cooking when everybody gets together
What a great recipe! Was never a big fan of pork tenderloin until now. I did it the second time yesterday and I had too much meat for the meal. Today I cut the rest in 1-2mm thin slices and took it with me to my father who is in hospital, he loved it and ate it cold with his fingers! It's also good on sandwiches the next day. Thanks Chef Jean-Pierre for this recipe and video! Love from Germany
Theres great chefs but JP has a flair but most important he teaches you great dinners that you can easily do and usually have the stuff on hand. Some great chefs just to many ingredients and stuff you don’t have and possibly will only use it the love. JP also reminds me years ago yan can cook. Great personality. Thank you and keep those dinners coming.
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!!!
My late husband’s name was Jean-Pierre and he loved to cook. He wasn’t formally trained, but food was a passion and he was a really good cook. The whole family called him Chef Jean-Pierre. He passed away 11 years ago. Watching you brings back wonderful memories of my Chef JP in the kitchen. Makes me miss him, too.
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.
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.
I really enjoy and learn a lot from your videos. I'm totally with you on having a clean kitchen. A clean kitchen says you have love in your cooking and it follows right into the food. A dirty kitchen will definitely affect the food and the love being put into cooking. I'm not trying to put anybody down in any way but if I see they have a dirty kitchen I will not eat their food
Making this tomorrow. Last night I employed several of Chef's techniques re onions, mushrooms, eggs, garlic and made some AMAZING home friend potatoes and eggs. 1. Brown the onion!
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.
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!
Chef Jean Pierre I am a 67 year old woman. All my life I’ve only braised a pork loin (I’ve not had a pork tenderloin), never roasted one with no liquid! I made your recipe with a pork loin. I was scared it would be dry up until the time my husband sliced it. OMG!!! It was out of this world AMAZING!!! Thank you so very much for your recipes, tips & tricks and your wonderful personality! I am obsessed with you! All I talk about is Jean Pierre says this & Jean Pierre says that. I share your videos with friends and family. I share all the wonderful information you give to us. I love your cleanliness & the inability to work in a mess, that’s how I am too! I’ve always been a good cook but you have elevated my cooking to a higher level! Thank you for sharing & teaching your vast knowledge, it really means the world to me! Also I love that you stay true to yourself & don’t let rude comments affect you! You are the BEST!!! Thank you, Levana
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.
Thank you Chef . i have been trying for a very long time to get my pork tenderloin just rite , you have given me what i needed to know with it ! Im 64 and have been teaching and learning since i was 17 , i worked with a very dear friend who was a chef in oregon who did a birthday dinner for the great Stevey Wonder and i did learn a lot from Chef Duane but unfortunately we lost him before he could teach me how he did his fantastic pork loin .
We don't eat pork or wine (Muslims here...), but I'll make sure to use the recipe with chicken breast and beef tenderloin. I received my thermometer and silicon cooking mat this week and I'm dying to try them out. This might be the perfect recipe! I spent YEARS reading cooking books and watching chefs, and some things they made so complicated (beef stock is one example) that I ran away, "too much for me", I said. With your teachings, I learned a lot of great tips and techniques, and those things that seemed so daunting, now I enjoy doing! Thanks a lot! I love your recipes... and my family love them even more, hahaha
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!
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
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."
I was just thinking about doing a pork tenderloin (as I've never done one before) and lo & behold... I didn't even find my recipe ; it came to me! For the stock, I'll be faking it with "enhanced broth" (as you've shown on the channel), and I know the sauce will still be great. I appreciate the advice about substitutions (and optional ingredients) because it removes obstacles. Also, over the course of many recipes I feel I've internalized more general cooking knowledge from your videos than from others. Knowing _why_ is always a big help to me, and you're great at providing those answers. Perhaps most important of all: your enthusiasm & sense of humor. #1 Chef on YT, according to me!
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! 🤌👍
Hello Chef Jean Pierre This recipe is marvellous ! The tenderloin is very very... fondant (in french, because i'm french) and as you often say, it's not rocket science ! With little pataoes and carrots and mushrooms and onions today, the meal was delicious. Long life to your channel.
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 !
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.
This Chef is amazing whatever he cooks, this Pork Tenderloin looks delicious...and I totally agree the stems of the Spinach leaves have to be removed, because they are tough , maybe not baby spinach !
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.
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!
I am a classically Trained chef From a great culinary school in Scottsdale AZ And I have Learned more Trick from Chef Jean then any of my instructors! Thank you Chef!!!!
Man, I love this guy and his food and his method of teaching! So easygoing and fun! I've followed this recipe for the second time tonight and it's UNBELIEVABLY tasty!! So tender and flavourful!! He's absolutely right about never cooking a tenderloin without brining it ever again! This is the only way I wanna eat it! Heavenly even as leftovers! Gone before the week is done even when I double the recipe! 11/10 would recommend y'all try this!!
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
I'm doing this, if for no other reason than to try that silver-skin trick!!! I've done a lot of these pork loins and probably wasted POUNDS of meat by now getting rid of the silver-skin...that was beautiful.
I have made more than a dozen of Chef Jean Pierre’s recipes since discovering his UA-cam channel. My family loves them, I have learned many cooking techniques from him which I use all the time. Thank you 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!
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.
I have it on good information that jean-pierre was sent here by Heaven to teach old and retired tow-truck drivers (of which i am one) how to cook in a classic French style. Years and years ago I had Larousse hardcopy, but lost it during mayhem. I'm getting a kindle version, 3 bucks. This guy has re-ignited the dreams of my youth. Merci beaucoup, monsieur.
This IS an amazing recipe - I served it to family this weekend, and the four of us ate almost all of it. My 9 year old granddaughter usually goes for the mashed potatoes first, but she filled up on this delicious, incredibly tender dish. It was so tender we didn't even need steak knives to cut it. Today, I'm going to try the perfect roast chicken. Thanks, Chef, for sharing your knowledge and positive spirit with us - I have learned so much watching your channel.
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!
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.
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! 💖
My pork loin fillet cooking has always been a bit hit and miss but I bought a temp laser and meat themometer and followed your instructions and it was amazing. I glazed it with dijon and honey too! Fabulous.
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.
@@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!!!
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!
I am a huge fan of Monsiuer Pierre!! I have cooked one of his steak recipes and did the pork loin tonight... omg!!! My husband and I were in heaven!! So simple and easy to do!! BRINING is the key and cooking it into the temperature he has mentioned! Butter is my emotional friend now next to clarified butter lol!! Love love Jean!! Thank you!!! Next project is the shepherd's pie!!
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 clicked the video bc it’s one of the only ones where the pork isn’t over cooked!! I’m going to try and make this for Valentine’s Day for my husband(: thanks chef❤
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 !
Greetings, Chef -- Just wanted to stop by this video again to say I have used your brining method on a pork tenderloin twice, and the meat comes out so tender and delicious. You are right -- once you brine a pork tenderloin you won't think about cooking these enormously expensive cuts of meat without ensuring your success. Brining works! Thank you!
You have really changed the standard of the meals in this house. Ive tried a few of your lovely dishes since i found you and loved them, also how to do all the preparation first. It’s a joy to watch you cooking, it’s a real buzz when you pop up with a new video. Kindest regards ….Ian.
I just made it and my husband really like it. It is so delicious. Easy to make and really very tasty. This recipe is a keeper. A million thanks to you Chef. You’re my favorite.God bless.
I wish I had had a chance to go to your cooking school. Even though I have been cooking for over 40+ years, I have been learning so much from you. Thank you, Chef, from the bottom of my heart, happy taste buds, and a very full tummy.❤
I made this yesterday and it came out incredible! I didn’t have time to make a traditional beef stock so I used the recipe to enhance store bought which worked great (it’s now in my freezer for the next 17 years). As someone who doesn’t like to drink wine I’m not always sure what kind to use but I made it work with a red blend. Thanks again Chef, you are truly the best and I’m so grateful for this channel.
next time try and go to a upscale wine store and get some suggestions..its fun to try other wines as the end result is always a bit different..try a few and find your favorites :)
I used some of your video that I could remember. Glad you played it again of the pork tenderloin. I did not make sauce as I did not write it down. I never grew up with pork tenderloin. It is so tender. Thanks for making something that I thought was very difficult to be so fun and easy. My granddaughter Zoe loves when you say "It's so easy a child could do it!". Bless you Jean Pierre.
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.
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! 👍😀💗
Yes, he's instructive, unpretentious, self-effacing, and downright amusing -- the best kind of teacher.
🙏🙏🙏
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 ♥️
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!
Restaurants know that a lot of people freak out when they’re pork is pink. They don’t understand that is fine. Nothing wrong with that and when it’s pink and around 140° it does melt in your mouth! Jeam-Pierre’s recipe is fabulous as he is.♥️
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
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.
Best cook on UA-cam BY MILES!!!!!!!!! This man is just incredible; what a treasure!
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.
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!
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!
👏👏👏👍
And I just love how you care so much about the presentation of your dinner plates. Your passion for cooking is very heart warming. Your family is very lucky to have you. I'm going to assume you do the cooking when everybody gets together
👍👍👍❤️
😄😄 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
I can't wait to one day meet this child that can do all this fantastic cooking!
The brining of the tenderloin made all the difference. Flavor, tender, and taste all top drawer.
Another winner from Chef Jean- Paul.
Jean PIERRE 😕
What a great recipe! Was never a big fan of pork tenderloin until now. I did it the second time yesterday and I had too much meat for the meal.
Today I cut the rest in 1-2mm thin slices and took it with me to my father who is in hospital, he loved it and ate it cold with his fingers! It's also good on sandwiches the next day.
Thanks Chef Jean-Pierre for this recipe and video!
Love from Germany
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!
Theres great chefs but JP has a flair but most important he teaches you great dinners that you can easily do and usually have the stuff on hand. Some great chefs just to many ingredients and stuff you don’t have and possibly will only use it the love. JP also reminds me years ago yan can cook. Great personality. Thank you and keep those dinners coming.
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!!!
My late husband’s name was Jean-Pierre and he loved to cook. He wasn’t formally trained, but food was a passion and he was a really good cook. The whole family called him Chef Jean-Pierre. He passed away 11 years ago. Watching you brings back wonderful memories of my Chef JP in the kitchen. Makes me miss him, too.
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.
I really enjoy and learn a lot from your videos. I'm totally with you on having a clean kitchen. A clean kitchen says you have love in your cooking and it follows right into the food. A dirty kitchen will definitely affect the food and the love being put into cooking. I'm not trying to put anybody down in any way but if I see they have a dirty kitchen I will not eat their food
👍👍👍❤️
Love his sense of humor. I always learn so much watching. Thank you!
Making this tomorrow. Last night I employed several of Chef's techniques re onions, mushrooms, eggs, garlic and made some AMAZING home friend potatoes and eggs. 1. Brown the onion!
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 are now my favorite chef Jean-Pierre! A clean kitchen indeed makes a better food... state of mind. You got it, man, "no rowwies"!
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!
Chef Jean Pierre I am a 67 year old woman. All my life I’ve only braised a pork loin (I’ve not had a pork tenderloin), never roasted one with no liquid! I made your recipe with a pork loin. I was scared it would be dry up until the time my husband sliced it. OMG!!! It was out of this world AMAZING!!! Thank you so very much for your recipes, tips & tricks and your wonderful personality! I am obsessed with you! All I talk about is Jean Pierre says this & Jean Pierre says that. I share your videos with friends and family. I share all the wonderful information you give to us. I love your cleanliness & the inability to work in a mess, that’s how I am too! I’ve always been a good cook but you have elevated my cooking to a higher level! Thank you for sharing & teaching your vast knowledge, it really means the world to me! Also I love that you stay true to yourself & don’t let rude comments affect you! You are the BEST!!! Thank you, Levana
Its comments like this that keeps us going!! Thank you for your comment. 🥰😁
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. 🤣
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.
Whoever edits these vids, you're the best! It's so subtle yet funny.
Thank you Chef . i have been trying for a very long time to get my pork tenderloin just rite , you have given me what i needed to know with it ! Im 64 and have been teaching and learning since i was 17 , i worked with a very dear friend who was a chef in oregon who did a birthday dinner for the great Stevey Wonder and i did learn a lot from Chef Duane but unfortunately we lost him before he could teach me how he did his fantastic pork loin .
We don't eat pork or wine (Muslims here...), but I'll make sure to use the recipe with chicken breast and beef tenderloin. I received my thermometer and silicon cooking mat this week and I'm dying to try them out. This might be the perfect recipe! I spent YEARS reading cooking books and watching chefs, and some things they made so complicated (beef stock is one example) that I ran away, "too much for me", I said. With your teachings, I learned a lot of great tips and techniques, and those things that seemed so daunting, now I enjoy doing! Thanks a lot! I love your recipes... and my family love them even more, hahaha
🙏🙏🙏😊👍
this is by far the BEST tenderloin recipe I've ever made. and SIMPLE. ABSOLUTLEY DELISCIOUS
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!
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
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."
I was just thinking about doing a pork tenderloin (as I've never done one before) and lo & behold... I didn't even find my recipe ; it came to me! For the stock, I'll be faking it with "enhanced broth" (as you've shown on the channel), and I know the sauce will still be great. I appreciate the advice about substitutions (and optional ingredients) because it removes obstacles. Also, over the course of many recipes I feel I've internalized more general cooking knowledge from your videos than from others. Knowing _why_ is always a big help to me, and you're great at providing those answers. Perhaps most important of all: your enthusiasm & sense of humor. #1 Chef on YT, according to me!
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! 🤌👍
truly melted in my mouth, brine and 145C for pork tenderloin is the secret 🤐 to success! Thank you Chef.
" What a wonderful world" it is with Chef Jean-Pierre in it to create those delicious dishes !!! With great appreciation see you soon !
Hello Chef Jean Pierre
This recipe is marvellous !
The tenderloin is very very... fondant (in french, because i'm french) and as you often say, it's not rocket science ! With little pataoes and carrots and mushrooms and onions today, the meal was delicious.
Long life to your channel.
🙏❤️
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
I make my own Herbs de Provenance and use it ALL the time. Tarragon is my go to Herb. Growing on the Cabinet.
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.
This Chef is amazing whatever he cooks, this Pork Tenderloin looks delicious...and I totally agree the stems of the
Spinach leaves have to be removed, because they are tough , maybe not baby spinach !
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" :)
Elegant! This is what is missing in today's fine restaurants.
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 am a classically Trained chef From a great culinary school in Scottsdale AZ And I have Learned more Trick from Chef Jean then any of my instructors! Thank you Chef!!!!
Thank you 🙏 👍😊
I absolutely love the way he cooks and presents to us. He keeps things simple and fun.
I have not had a sensual moment with food since the 1960s until this tenderloin. Bravo
Learn something new and delicious from our favorite Chef every single time. On top of that, his cheerful, friendly disposition always makes me smile 😀
Man, I love this guy and his food and his method of teaching! So easygoing and fun! I've followed this recipe for the second time tonight and it's UNBELIEVABLY tasty!! So tender and flavourful!! He's absolutely right about never cooking a tenderloin without brining it ever again! This is the only way I wanna eat it! Heavenly even as leftovers! Gone before the week is done even when I double the recipe! 11/10 would recommend y'all try this!!
In Denmark, there is always joy when the tenderloin steaks with onions and mushroom cream sauce come to the table.
A true chef! you can tell by his love of food and not his ego.,like most American imposters on T.V.
This is what I like with Chef Jean .He doesnt talk only for the viewers ; He also speak with the ingredients commands them Hey where are you going ...
I love it that he changed the design of the plate! It looks so much better and so much more appetizing!
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!!!
I'm doing this, if for no other reason than to try that silver-skin trick!!! I've done a lot of these pork loins and probably wasted POUNDS of meat by now getting rid of the silver-skin...that was beautiful.
Nice to see a pork tenderloin recipe that cooked to the correct temp.
I have made more than a dozen of Chef Jean Pierre’s recipes since discovering his UA-cam channel. My family loves them, I have learned many cooking techniques from him which I use all the time. Thank you 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!
The silver skin has met it's match. Thank you Chef Jean-Pierre !
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.
I have it on good information that jean-pierre was sent here by Heaven to teach old and retired tow-truck drivers (of which i am one) how to cook in a classic French style. Years and years ago I had Larousse hardcopy, but lost it during mayhem. I'm getting a kindle version, 3 bucks. This guy has re-ignited the dreams of my youth. Merci beaucoup, monsieur.
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!!!
I love your attitude, and the tiny dream clip of "trying to use less pans" awesome!
He is the best teacher and Chef ever. Forget Gordon Ramsey .. he doesn't teach anything. I love Jean Pierre
This IS an amazing recipe - I served it to family this weekend, and the four of us ate almost all of it. My 9 year old granddaughter usually goes for the mashed potatoes first, but she filled up on this delicious, incredibly tender dish. It was so tender we didn't even need steak knives to cut it. Today, I'm going to try the perfect roast chicken. Thanks, Chef, for sharing your knowledge and positive spirit with us - I have learned so much watching your channel.
Best cook on UA-cam or Tv 💯
chef jean for life... whole real food,
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 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.
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! 💖
My pork loin fillet cooking has always been a bit hit and miss but I bought a temp laser and meat themometer and followed your instructions and it was amazing. I glazed it with dijon and honey too! Fabulous.
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.
I have the bell set ready to watch his videos every week. The best home cook teacher on youtube!
🙏🙏🙏😀👍
So glad I found Chef Jean-Pierre. Watched 3 shows and learned something new in each one. Going to watch as many as I can from now on. Thank you.
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!
I am a huge fan of Monsiuer Pierre!! I have cooked one of his steak recipes and did the pork loin tonight... omg!!! My husband and I were in heaven!! So simple and easy to do!! BRINING is the key and cooking it into the temperature he has mentioned! Butter is my emotional friend now next to clarified butter lol!! Love love Jean!! Thank you!!! Next project is the shepherd's pie!!
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.
Lord bless this Chef ! He's such a delight in these tough, dark times in the U States !
🙏🙏🙏😊
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".
Mmmmmmm... good cold weather eat then nap meal. Also makes the house smell good!
I think that's the best looking pork tenderloin I have seen. Thanks Chef.
I clicked the video bc it’s one of the only ones where the pork isn’t over cooked!! I’m going to try and make this for Valentine’s Day for my husband(: thanks chef❤
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!!🤗🤗🤗
Greetings, Chef -- Just wanted to stop by this video again to say I have used your brining method on a pork tenderloin twice, and the meat comes out so tender and delicious. You are right -- once you brine a pork tenderloin you won't think about cooking these enormously expensive cuts of meat without ensuring your success. Brining works! Thank you!
Just made this recipe for my girlfriend. She said it was one of the best meals she's ever had. Thank you so much for all the knowledge and passion!
Just happiness personified ....
You have really changed the standard of the meals in this house. Ive tried a few of your lovely dishes since i found you and loved them, also how to do all the preparation first.
It’s a joy to watch you cooking, it’s a real buzz when you pop up with a new video.
Kindest regards ….Ian.
I just made it and my husband really like it. It is so delicious. Easy to make and really very tasty. This recipe is a keeper. A million thanks to you Chef. You’re my favorite.God bless.
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!
I wish I had had a chance to go to your cooking school. Even though I have been cooking for over 40+ years, I have been learning so much from you. Thank you, Chef, from the bottom of my heart, happy taste buds, and a very full tummy.❤
I made this yesterday and it came out incredible! I didn’t have time to make a traditional beef stock so I used the recipe to enhance store bought which worked great (it’s now in my freezer for the next 17 years). As someone who doesn’t like to drink wine I’m not always sure what kind to use but I made it work with a red blend. Thanks again Chef, you are truly the best and I’m so grateful for this channel.
🙏🙏🙏😊👍
next time try and go to a upscale wine store and get some suggestions..its fun to try other wines as the end result is always a bit different..try a few and find your favorites :)
I used some of your video that I could remember. Glad you played it again of the pork tenderloin. I did not make sauce as I did not write it down. I never grew up with pork tenderloin. It is so tender. Thanks for making something that I thought was very difficult to be so fun and easy. My granddaughter Zoe loves when you say "It's so easy a child could do it!". Bless you Jean Pierre.
Great now I'm hungry
You were right, Chef, about brining making it moist! Taking off the silver skin your way is almost magic!! Thanks!
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.