How to Make an Easy Juicy Pork Loin | Chef Jean -Pierre
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- Опубліковано 1 чер 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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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/ - Навчання та стиль
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.
The professionalism is beyond top notch. I was waiting for THE CHEF to scratch his hind quarters after the sneeze. Excellente Vide’o.
I like to cook for my wife and my neighbours for years. But since I'm watching Jean-Pierre Videos, everybody call me a master chef. My knowledge about cooking is now on a much higher level.
"you pick whatever, it's your choice.........but you'd be happy with butter" LOL I fully agree Chef! Great video yet again sir! Cheers!
Absolutely Capital ol boy!!! the only things missing are a large sombrero for the chef and a mariachi band!
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. 👍🏽
If you've got the time, CJP has the brine. :-)
What's for supper honey.... "pork loin" mmmmm can't wait
I am liking bull scrum dippings!!
Me too!
I enjoyed your preparation! Salivating!!!
You are an adorable personality. You kept me laughing and smiling.
Alleluia alleluia surprise surprise
12:50 “God Bless Me” LOL!!! 😂 Bless you, Chef!!
Your a a great chef thank you.
You pick what ever tools you like , but I will stick with butter.👩🍳
Excellent and easy to follow as always. Greetings from Ireland 👍
"Dont know why I'm saving it, but I'am saving it!"....
:)))) 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
This channel always makes me look forward to Thursdays. 🙏
And Mondays! I never thought something could make me look forward to Monday, but here we are =D
@@TubeSurfer898 Good call! (:
I gotta devour something now!!! hahahaha AMAZING!
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.
My day always gets brighter when I hear, “Well hello there friends…!”
Yet another culinary gem from Jean-Pierre!
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.
"You have been blessed" :D Nice work, video editors!
I ❤ Chef Jean-Pierre Mama Mia Holly Molly Macaroni 😂😂😂
You are the modern day Emeril Lagasse. Thank you for your videos.
I tried it, and loved it. Will always brine by pork from now on. It tasted great! Merci Jean-Pierre du Canada!
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 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
I don't think there's a better chef on the internet.
Love this guy
🙏🙏🙏😊
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
:) it is always nice to learn from a happy chef. I would love a recipe for an oven brisket.
my mouth is quite literally watering
REALLY LOVE YOUR KITCHEN SCARPER , CHEF JEAN PIERRE.
I follow lots of Chef's ( all kinds of Cuisines ) Chef Jean-Pierre is my absolute Favorite ... Incomparable Style
CJP,many years AGOI brought home a packaged pork loin thinner, god knows what my wife did with it but was shoe leather after dinner was set, but years later I GOT A LARGE AIR FRYER, SO TRIED A SEASONED ONE, STUCK A REMOTE THERMOMETER IN , removed it to rest,then sliced it, oh it was wonderful,even my wife loved it, so made 1 at least once a month, ,, always great, , yours looks good too, but too much for just me alone. !, CHERIO,🇫🇷🇫🇷🇺🇸🇺🇸
This is so different omg
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.!
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!!
Well hello there friends!! Love this guy. I just quit my job as chef de partie and bc of the negative culture. Was asked to come back and it's his positive vibe that made me say yes. Sometimes you need to be the moral support
🙏🙏🙏👍
I am from Canada and I have huge acacia in my backyard. 😜it is a very special and noble tree, just need a beehive now.
Being a widower from a fantastic woman whose cooking could make me cry bc it was sooo good. It's great to eat good without having to go to a restaurant! Thx
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.
Bless you… gazuntayt!! I’m laughing so hard now 😂 you sneeze 🤧 just like me… let it loud!! 👏🎺🥁
I love Jean-Pierre’s youtube thumbnail sometimes, his editor is like "hey jean, can you point at the pork with a funny face? Nice there we go 🎥"
BLESS YOU CHEF!
I love pork loin and Granny Smith apples.
MORE BUTTER !!!! Love it Chef.
LOVE THAT LAUGH OF CHEF JEAN PIERRE.
You’re awesome! I love watching you! You make me laugh!!!😂
"You don't have it, don't worry about it" During these tough times, how is there better advice? All Chef says is do the best you can with what you have. We're all struggling and he gives us the most basic recipes. Not expensive, classic, caring. Well done sir.
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.
Chef’s butter chuckle warms my heart
Chef Pierre or 'if you don't have it,don't worry abaut that'.
My new life moto👍😁😁
I'd love to see the veggies be prepared and the plating. I watch it all anyway no matter the length lol. It's already at 25. 30-35 aint nothin'! That 'garlic surprise' I can't wait to do!
I also came here to ask about vegetables and plating! The veggies look amazing and the plating sequence in your other videos is always such a satisfying resolution
Having this for supper
Because of how u speak I'm following for life
The pork look delicious.
I love how he picked up the pieces that fell.
So satisfying..
I don't like wasting food.
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.
Shame on you. You have made me very hungry now. Absolutely wonderful!! When you went to sneeze, I was surprised you forgot about your tongue technique. Came too fast and furious, eh? Thank you, Chef Jean-Pierre for being such a great teacher as well as a fun entertainer. You're loved by more people than you can count. God bless. 😍
THIS is it, I’m going to the butcher. We are having pork loin tonight !!
MORE BUTTER, MORE BETTER!
New video is just like Christmas gift, you can't wait to open it and watch.
👨🍳👈🏻 “You have been blessed”
Hilarious 😂
Heheheheheeee BUTTER!
Great show my friend
Thank you
Jack rocks the camera!
once again the best chef jean pierre
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 IT CHEFFFFFF!!!!!!! I also love your intro music!🇺🇸💪🏻🇺🇸😇😘😋
Jesus ... you are the funniest chef I have ever seen and your recipes are glorious. Thank you.
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!!
texture is conductor of flavor
Chefs videos are literally the best 15-30 minutes of my day! Keep on doing your thing Monsieur!
Making a variation of this tonight!
Absolutely love this recipe. Notwithstanding those who complain about the length of your videos, of who I'm not one, I wish you could have finished through the plating...the vegetables, potatoes and the apple puree. This is the best way I've ever cooked a pork loin...ever! Juicy and great glaze!
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.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!!!
butter... the magical ingredient
When youtube feeds me your content, I always watch !!!!!!
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 UA-cam channel one day my friend! 😋😁🙏
hows school goin?
As a Greek American, my family and I have been stuffing garlic cloves into legs of lamb before roasting since day one. Thought it was only a Greek thing. Glad to see others are on to it as well. Well done, Chef, well done.
I'm a Scandi, and I hide garlic cloves in my meat roasts all the time!
Garlic stuffed veal a good combination too
It's worth watching Chef J.P. for the comedy content alone !
I really enjoy how JP keeps pointing to locations on the screen to follow the link to watch another video of his when YT hasn't had that functionality in years. I love JP.
They actually do show up where he points! They are called cards on UA-cam it might vary depending on what device you are using as well. It might only work on Computers and Mobile devices
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. 🇮🇹😎🇮🇹
"Un petit je ne sais quoi!"
Intéressant de vous entendre parler français!😊
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!
"Just smack em a little bit" Haha
Awesome, thank you Chef! 😁👍
Has a style all his own. Excellent show. I need all I can get of this. Makes life bearable.
I made a pork tenderloin with a homemade guava glaze (cooked fruit, made into a syrup) that had bits of ginger, garlic, shallots and some red pepper flakes. Sweet and spicy! Was great.
Oui Chef ! ! ! Great Pork Loin ! ! ! Love the Apple accompaniment ! ! !
As a Swede.. I love you chef! Please.. Adopt me! You would love my house at the Swedish countryside! Haha.
That laugh when he was making the puree in the food processor so reminded me of Dick Dastardly in The Wacky Races. Chef Jean Pierre is so funny to watch. Simply the best chef.
12:49 Bless you!
My Wife tells me she does not like pork, So I don't tell her and make it the way you show us, Then all i hear is omg this is amazing you can make it any time. so now i make all your pork dishes.
Man this looks sooooo good!!! Sunday dinner for sure my good Sir!!!!
Lol I was just gonna say, “what do we do with apple purée” when Chef came back to tell us. It wouldn’t be Chef Jean-Pierre if he didn’t forget something.
Typing this reminded me of Pierre the Bakery Chef for our college restaurant management program. He was cute as a button; just like Chef Jean-Pierre.
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!
keep em coming chef superb!! learnt loads
This one’s has to wait for the weekend. So I can have family to share it. Too good for just me.