How to Perfectly Roast a Pork Tenderloin | Chef Jean-Pierre

I love this guy, don't care what he's cooking, I always learn so much!!!

A master at work and a great teacher.

I miss pork tenderloin SO much....just pork in general. Living now in Turkey can't get hold of pork, and this is SO mouth watering to watch! 🤣

You have the best personality! I love how any swearing is covered up by a quack, hahaha! Never heard that before, it was hilarious! 🦆

Loved when he laughed at bouncy!!😂

I can not find temperature for pork, darn it.

I made this tonight for our anniversary dinner it was gorgeous thank you so much for all you advice x

if i had a quarter for every time he said "its so simple a child could do this" id be a millionaire. love you chef

I tried to eat pink pork tenderloin and just couldn't taste it. I'm 60 y/o and I don't think I can change my mind eating pink pork tenderloin

Please make Magaroni and cheese

looks great and all but the pepper when he flips the tenderloin looks a tad burned , wont that turn bitter?

Just made this, amazing, the best moist pork tenderloin back on my menu. Thanks Pierre.

Chef. Make a port wine sauce.

Mama mia I want more onio

the editor having way too much fun over there 😂❤

Love Jean Pierre a great teacher and fabulous chef. He explains everything so clearly, a great addition to my culinary skills

Le meilleur!

This is a brilliant recipe. I’ve cooked pork tenderloins before. I’ve brined pork chops and Turkey before. But brining a pork tenderloin never crossed my mind. 👍🏼👍🏼

I got one brining right now!

If you use a potato peeler you can get the silver skin...

Yes, he's instructive, unpretentious, self-effacing, and downright amusing -- the best kind of teacher.

He is a genius

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.

Can you brine it and freeze for later?

I get so confused on the wine. Do you buy dry wine and what kind, there are so many. You can tell I am not a cook. Thanks Kim

I can't wait to one day meet this child that can do all this fantastic cooking!

I freaking love this goofy bastard. I really have learned a ton from him.

👍👍👍 EXCELENT

I just watched a video of a guy who got cerebral trichinosis from eating from an unlicensed Mexican food truck. So it's still around. Apparently, the meat source was from across the border illegally imported

I don't get it. Was that plate suppose to be one serving?.......anyway, it looks amazing.

"Trichinosis" is a foodborne disease caused by a microscopic parasite called "Trichinella." The actual temperature that kills the trichinella parasite is 137°F, which happens to be a "medium-rare" cooking temperature. However, ALL of the meat molecules must reach that temperature to kill the parasite, and cooking pork meat to medium-rare isn't a guarantee of killing all the parasites. "In the United States, trichinosis is rare and most often occurs as outbreaks involving a few to dozens of persons who consumed portions of contaminated meat from the same animal, usually a wild boar or bear. Historically, eating undercooked commercial pork was a risk, but not today." It is still a REQUIRED health practice for commercial food preparations that should also be followed in non-commercial home food preparations.

I did same thing but i grilled and left char marks X and did the rest what Chef JP did. Came out SUPER delish

is that plate for serving the table?

Merci chef Jean Pierre pour ses recettes délicieuses, je voudrais savoir pour votre sauce ou toutes autres recettes avec quel liquide peut-on substituer l’alcool . Je vous remercie à l’avance et je vous souhaite une très belle journée. Au plaisir !

Trying to use less pans… The echo killed me! 🤣

I used to think his videos were too long but I realized I'm no pro. It's the little things step by step.

Stop saying ………………….my friends

Those ghost of chef Jean " trying to use less pans " fantastic 👏

That edit is perfect "Trying to use less pans so you guys dont have to". Making this tonight chef! Pork Tenderloin is in the brine!

I love your comments about a kid can do it, my mother let me start helping her when I was 4ish. I'm a Bouchard, is It a French thing? 😂😂😂

Just made this dish tonight! Wonderful!!! I even plated it exactly the way you did, using your mashed potato recipe, too!! ! The only change was adding cracked coriander to the brine since I didn’t the juniper. Perfect!!

I wouldn't try pink pork.

Looks delicious friend!

You're my favourite chef!
"See, a child could do it" is some of the funniest stuff I've ever heard 😂😂😂

He is great sense of humor

"I call this one, the meat volcano. Let me explain why."

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!!!