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 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.
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!
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!
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.
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.
Hello Chef!!! I’m making this recipe today, as a big Sunday family meal & I can’t wait. I LOVE watching u & I wish I was able to go to your school ( in the past or now) not sure if u r still teaching ( although I’m thankful to have u here!! God Bless u & Ur Family, & God Bless America 🇺🇸 ( love your sign!!) Audrey from PA
😅 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.!
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!!!
OMG I used your recipe for 2 pork loins. The result is AMAZING & THE GLAZE is perfect with the juices from the pork over rice. I served mine with asparagus. Everyone loved 🥰 it. Thank you for helping us be better COOKS
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!!
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
"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.
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!
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.
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.
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. 🇮🇹😎🇮🇹
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.
C'est le meilleur porc que j'ai cuisiné de ma vie. J'en ai eu des frissons ! Mais... je n'ai pas suivi votre conseil... et je me suis brûlé (légèrement) la main sur la poignée de la poêle. C'est la preuve que vous avez toujours raison Chef Jean-Pierre. Merci mon ami pour votre passion. Salutations du Québec !
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!
Most of the time I can imagine the taste. But that glaze? I got lost. My mouth left wondering what the heck that tastes like. Bravo Chef. Now I gotta make this to solve the mystery.
On a stormy day where no one can enjoy the outdoors, what's better than a delicious Chef Jean Pierre recipe to surprise the family's taste buds?! C'est délicieux, Chef! Un grand merci. Vous êtes toujours LE MEILLEUR!
Ok I made it, everyone’s head spun! I’m so proud of myself i wish I could show you the picture !!! Thank you now i feel so confident!!! Next on my list will be that flan thing remember it’s your favorite but first i must buy fancy matching bowls!!! sooooo happy r n
Shout out to your beautiful prime rib recipe. Since I've made it for a family gathering I find myself incorporating herbs de provence in many recipes now. Thank you
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.
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.
I am making one of these right now! (Skipping the apple puree for this trial run as I just want to concentrate on the roast and glaze.) The glaze is awesome! You get hit with the sweet, then the heat and then the lingering sesame oil and cumin afterwards. (It's great for dipping pretzels in!)
As many of these I have cooked, your glaze and puree are things I have NOT done yet, I am very excited! As great as your info always is on proper prep and cooking, it's also the "sparkle" and "polish" of those extras that make it fun and special. Great video thank you!
Dry pork is my specialty 😁 . That's why I don't make it often. I will be brining pork from now on. Inserting the garlic works well. I've done that especially in lamb. Don't worry about your videos being too long. They are educational and funny. If anything, I don't think your viewers would mind them even being longer. They are - je ne sais quoi.
I stumbled upon your video today because I am looking for a recipe for a pork loin I am planning on making tonight for dinner. I want you to know how much I appreciate your passion, enthusiasm and dedication to the joy we can have in cooking the beautiful gifts God has given us to enjoy. Made my day!
Oh my! I can not wait to make and eat this! You’re recipes are fabulous. I did your pork chops in brine. My husband said, “best and moistest pork I ever ate”! I said, “we can thank Chef JP for this! 🥰
I just made this recipe and it was fantastic! The brine introduced the moisture and it turned out amazing. Chef, you are amazing, the videos are very informative! I now find myself wiping my plates and bowls.....thanks alot! Keep making videos!
Amazing as always Jean_Pierre I'm looking forward to making this for myself some time. One thing i would like to add the tea towel or dish cloth on the pan handle is must on a hot handle but please everyone make sure the cloth is not damp the moisture in the cloth will transfer the heat. The cloth must be dry ! :)
I made this for the 2nd time last night. The difference in taste, texture and "juiciness" compared to non-brined is phenomenally better! Thank you Chef-Jean. I'll never cook pork loin any other way!
I say if you want a fantastic recipe with an expert demonstration but you also want to be entertained, watch Chef Jean-Pierre and you will always get the best of both worlds!
Thank you Chef Pierre, you are right when you say cooking with you is never complicated, a baby can cook these! I live in the Caribbean and I love experiencing new techniques! Thanks for making cooking fun, Chef.🤗🇩🇲
Chef have you considered doing a video on a pork roast braised in Milk. I made your brine the night before and boiled the sugar, salt and garlic so the flavors would go intoi solution, in the morning I added the juniper berries and bay leaves. I brined the pork for 6 hours (it was nearly 4 pounds) and then browned it following your method and braised it in half milk half cream, while the meat rested I took the curds and using an emotion blender blended them into a sauce and adddded a little djon mustard to taste. I started cooking to relax 3 years ago and I am hooked on your videos...
Dear Chef Jean Pierre, This looks Fabulous!!! I only have 1 other recipe for pork loin and yours looks a hundred times better!!! I can’t wait to try! And my friend you are a wonderful person with an incredible spirit that’s always joyful!! I always am so happy when you post a new show!!! Je t'aime!! 💕💕💕
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.
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
I tried this brine for a pork tenderloin from your last video on this, and what a difference! So juicy! The only thing is it still loses a lot of the juice after you keep the leftovers for later in the week. Still though, eating it the same night... amyzing!!! :)
And then just warm it up, DO NOT do a super cook, it's already cooked. Warm to say 120 and it will retain more moisture. I usually put a bit of water in the bottom of a pan and wrap it in Foil to keep the moisture from escaping into the oven.
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
Love the fact that you always add something special the roast looks delicious especially with the glaze topping! Thanks again chef for another version of pork loin roast!😋👍
I love your show Chef, the whole family watches. Your long format is perfect, I don't like short format cooking videos and you always give excellent tips for all skill levels of cooks. You mix cooking and comedy excellently and always leave me hungry and laughing.
Just made this. So juicy and delicious! You make it so much easier to make excellent food by just following your recipes and videos! You make it fun, too! Thanks so much!
Will do this next time we have this meat. We LOVE pork and BAY LEAVES and CUMIN in this kitchen, but it has been hit and miss to keep this cut of pork moist. No more! TY Chef. ❤️😀
Love this!! I just bought a pork loin and your recipe is just in time!!! Your videos can be 30 minutes longer and you will NEVER lose your audience! We love your teaching techniques, your recipes and your humor. We all look forward to hearing, “Well, hello there, Friends!” Thank you! ❤️
I've never heard a "diabolical butter laugh" B4. Great times on this chan.
No bullshit I really do love his personality as much as the teaching techniques
@@frankjoseph7456 Me too!!
Agreed; he's genuinely one of a kind - a true Treasure to the culinary industry. 👍🏽
My day always gets brighter when I hear, “Well hello there friends…!”
Yet another culinary gem from Jean-Pierre!
I 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.
I follow lots of Chef's ( all kinds of Cuisines ) Chef Jean-Pierre is my absolute Favorite ... Incomparable Style
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!
I love watching Chef JP videos. I have learned so much. I used this brine last week on some pork chops. They were awesome! Pork loin or tenderloin with the glaze and sauce will be on the menu soon.
I have learned a few take-aways from JP:
1) When in doubt, add butter.
2) Don’t rurry about nothing, it’s just cooking.
3) It’s so simple, a child could do dis.
4) Many things last 17 years in the freezer.
5) When you cut open whatever you cooked, say “Look at dis, look at dis!”
6) My wife loves that I cook so many fabulous dishes!
Thank you for the soooo cool comment Dana 😊
You forgot, Onyo is number first!
@@drob841 unless you are cooking bacon!
@@danasampson818 absolutely!
How bout "you could rub dis all ova ya body" hehe
I 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.
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.
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.
Hello Chef!!!
I’m making this recipe today, as a big
Sunday family meal & I can’t wait. I LOVE
watching u & I wish I was able to go to
your school ( in the past or now) not
sure if u r still teaching ( although I’m thankful to have u here!! God Bless u &
Ur Family, & God Bless America 🇺🇸
( love your sign!!) Audrey from PA
Chef’s butter chuckle warms my heart
The professionalism is beyond top notch. I was waiting for THE CHEF to scratch his hind quarters after the sneeze. Excellente Vide’o.
😅 I just love this guy! his cook Chanel has the key ingredients to be enjoyed, laughter, know-how, him with his sense of humor and let's not forget Jack with his comments on screen! just LOVE it.!
You are an adorable personality. You kept me laughing and smiling.
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!!!
New video is just like Christmas gift, you can't wait to open it and watch.
OMG I used your recipe for 2 pork loins. The result is AMAZING & THE GLAZE is perfect with the juices from the pork over rice. I served mine with asparagus. Everyone loved 🥰 it. Thank you for helping us be better COOKS
👌👌👌❤️
Has a style all his own. Excellent show. I need all I can get of this. Makes life bearable.
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!!
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! (:
Please don’t ever change anything about your show. It is perfect just the way it is👏👏👏
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
🙏🙏🙏👍
:) it is always nice to learn from a happy chef. I would love a recipe for an oven brisket.
"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.
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!
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?
Chefs videos are literally the best 15-30 minutes of my day! Keep on doing your thing Monsieur!
You pick what ever tools you like , but I will stick with butter.👩🍳
Excellent and easy to follow as always. Greetings from Ireland 👍
I'm on this. My family will love it as I will. Thank you so much.
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.
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. 🇮🇹😎🇮🇹
I have done the garlic as well as onion into the meat! Glad I found you my brother. I cook like you pots, pans and dishes everywhere!!!!!
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.
C'est le meilleur porc que j'ai cuisiné de ma vie. J'en ai eu des frissons ! Mais... je n'ai pas suivi votre conseil... et je me suis brûlé (légèrement) la main sur la poignée de la poêle. C'est la preuve que vous avez toujours raison Chef Jean-Pierre. Merci mon ami pour votre passion. Salutations du Québec !
Beautiful flavors! Looks so moist with brine!
The key to a juicy pork loin is a good brine!! 😋
Pork Roast, my favorite. This looks absolutely incredible. Can't wait to try this. Merci, chef.
Beautiful, great recipe. I love it when things go a little bit wrong.
@Cor…do you remember a lady cook called Julia on TV 📺 … cooking with such passion, mistakes and all, she was funny and her dishes were tasty? 😋
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!
I tried it, and loved it. Will always brine by pork from now on. It tasted great! Merci Jean-Pierre du Canada!
Most of the time I can imagine the taste. But that glaze? I got lost. My mouth left wondering what the heck that tastes like. Bravo Chef. Now I gotta make this to solve the mystery.
On a stormy day where no one can enjoy the outdoors, what's better than a delicious Chef Jean Pierre recipe to surprise the family's taste buds?! C'est délicieux, Chef! Un grand merci. Vous êtes toujours LE MEILLEUR!
Ok I made it, everyone’s head spun! I’m so proud of myself i wish I could show you the picture !!! Thank you now i feel so confident!!! Next on my list will be that flan thing remember it’s your favorite but first i must buy fancy matching bowls!!! sooooo happy r n
Looks great chef wow what a bunch of different flavors! sriracha, vanilla, cumin, apple !
Shout out to your beautiful prime rib recipe. Since I've made it for a family gathering I find myself incorporating herbs de provence in many recipes now. Thank you
Wow! I'm going to do this recipe and for the baking part, I'm going to cook it in my smoker. This is going to be AMAZING!
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
Always in my roast beef!
MORE BUTTER !!!! Love it Chef.
Jesus ... you are the funniest chef I have ever seen and your recipes are glorious. Thank you.
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.
I love how he picked up the pieces that fell.
So satisfying..
I don't like wasting food.
I am making one of these right now! (Skipping the apple puree for this trial run as I just want to concentrate on the roast and glaze.) The glaze is awesome! You get hit with the sweet, then the heat and then the lingering sesame oil and cumin afterwards. (It's great for dipping pretzels in!)
As many of these I have cooked, your glaze and puree are things I have NOT done yet, I am very excited! As great as your info always is on proper prep and cooking, it's also the "sparkle" and "polish" of those extras that make it fun and special. Great video thank you!
my mouth is quite literally watering
"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!
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.
Oh my god!! that's fantastic,Gonna do this asap,Have cooked pork so many times and is always dry. Thank you Jean-Pierre. B UK
I stumbled upon your video today because I am looking for a recipe for a pork loin I am planning on making tonight for dinner. I want you to know how much I appreciate your passion, enthusiasm and dedication to the joy we can have in cooking the beautiful gifts God has given us to enjoy.
Made my day!
Oh my! I can not wait to make and eat this! You’re recipes are fabulous. I did your pork chops in brine. My husband said, “best and moistest pork I ever ate”! I said, “we can thank Chef JP for this! 🥰
SAME! I made them this week and my family was amazed at how moist and flavorful they were!
Christopher Walken: "This song needs more cowbell."
Chef Jean-Pierre: "This sauce needs more butter."
You: "This sentence needs more spaces after it."
I just made this recipe and it was fantastic! The brine introduced the moisture and it turned out amazing. Chef, you are amazing, the videos are very informative! I now find myself wiping my plates and bowls.....thanks alot! Keep making videos!
Cuts like butter. Very nice.
Another amazing video by the best chef there is.
Thank you for the recipe, Chef!
Amazing as always Jean_Pierre I'm looking forward to making this for myself some time. One thing i would like to add the tea towel or dish cloth on the pan handle is must on a hot handle but please everyone make sure the cloth is not damp the moisture in the cloth will transfer the heat. The cloth must be dry ! :)
👍👍👍😊
Cooked a pork roast and yes it was dry!
Looking forward to having you demonstrate
how to cook it properly.
Thank You Chef😊👌
When youtube feeds me your content, I always watch !!!!!!
The energy and passion in these video are so incredibly good. Thanks for the energy and fantastic content.
I made this for the 2nd time last night. The difference in taste, texture and "juiciness" compared to non-brined is phenomenally better! Thank you Chef-Jean. I'll never cook pork loin any other way!
I say if you want a fantastic recipe with an expert demonstration but you also want to be entertained, watch Chef Jean-Pierre and you will always get the best of both worlds!
Another fantastic, luxurious dish from you Chef. Love your videos.
Made it. Deeeee licious !! The meat tasted great by itself but the apple sauce, (smooth as a baby’s but), kicked it up a notch. 🤤😋😊
I Love How He Says Friend ❤
The original apple pie was made with potato and apple add sweet onions and you have your self an amazing treat
Just made this pork with apple puree.. omg!!! The flavors!!! Delicious!!! 😋😋😋
I made mine following along with you. It turned out perfect thank you
once again the best chef jean pierre
Thank you Chef Pierre, you are right when you say cooking with you is never complicated, a baby can cook these! I live in the Caribbean and I love experiencing new techniques!
Thanks for making cooking fun, Chef.🤗🇩🇲
YOU ARE THE BEST!! I love watching your videos!
REALLY LOVE YOUR KITCHEN SCARPER , CHEF JEAN PIERRE.
Love your recipes Chef! Love the way you make these vids entertaining! You’re my most favorite Chef!!
Chef have you considered doing a video on a pork roast braised in Milk. I made your brine the night before and boiled the sugar, salt and garlic so the flavors would go intoi solution, in the morning I added the juniper berries and bay leaves. I brined the pork for 6 hours (it was nearly 4 pounds) and then browned it following your method and braised it in half milk half cream, while the meat rested I took the curds and using an emotion blender blended them into a sauce and adddded a little djon mustard to taste. I started cooking to relax 3 years ago and I am hooked on your videos...
Sounds absolutely delicious! I might have to try that!!!🙏❤️
Dear Chef Jean Pierre, This looks Fabulous!!!
I only have 1 other recipe for pork loin and yours looks a hundred times better!!! I can’t wait to try!
And my friend you are a wonderful person with an incredible spirit that’s always joyful!! I always am so happy when you post a new show!!!
Je t'aime!! 💕💕💕
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.
YES, GOD BLESS YOU!!! Thank you for another wonderful recipe.
Man this looks sooooo good!!! Sunday dinner for sure my good Sir!!!!
Stonewall Kitchen's Vidalia Onion and Fig Sauce also works amazing with pork roast.
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
LOVE IT CHEFFFFFF!!!!!!! I also love your intro music!🇺🇸💪🏻🇺🇸😇😘😋
I have enjoyed your cooking for years you are just getting better and better
I tried this brine for a pork tenderloin from your last video on this, and what a difference! So juicy! The only thing is it still loses a lot of the juice after you keep the leftovers for later in the week. Still though, eating it the same night... amyzing!!! :)
Wrap your leftovers in Saran wrap - VERY TIGHTLY - and refrigerate immediately - that's how I "save" the moisture in my meat-cuts
And then just warm it up, DO NOT do a super cook, it's already cooked. Warm to say 120 and it will retain more moisture. I usually put a bit of water in the bottom of a pan and wrap it in Foil to keep the moisture from escaping into the oven.
This one’s has to wait for the weekend. So I can have family to share it. Too good for just me.
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
Well hello there friend.
Always enjoy your content. Always look forward to your next release.
Thank you 🙏
Love the fact that you always add something special the roast looks delicious especially with the glaze topping!
Thanks again chef for another version of pork loin roast!😋👍
Absolutely Capital ol boy!!! the only things missing are a large sombrero for the chef and a mariachi band!
"Dont know why I'm saving it, but I'am saving it!"....
:)))) love it
I'm going to have to try try that it looks delicious
I love your show Chef, the whole family watches. Your long format is perfect, I don't like short format cooking videos and you always give excellent tips for all skill levels of cooks. You mix cooking and comedy excellently and always leave me hungry and laughing.
Thank you 🙏
Just made this. So juicy and delicious! You make it so much easier to make excellent food by just following your recipes and videos! You make it fun, too! Thanks so much!
Will do this next time we have this meat. We LOVE pork and BAY LEAVES and CUMIN in this kitchen, but it has been hit and miss to keep this cut of pork moist. No more! TY Chef. ❤️😀
Ypyr videos make me smile. Thank you 😊