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

Hello There Friends, Today I'm going to show you how to perfectly roast a Pork Tenderloin. I make a delicious pan sauce with some yukon gold mashed potatoes to go along side it, super easy to do and super delicious! Come and try out this recipe and let me know how you did in the comments below.

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[PaulaVieiraKCLA]

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

[martynospam]

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.

[williamwatterson]

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

[sPi]

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.

[sandrahesketh]

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

[kennyvega]

😄😄 the " I'm trying to use less pans" replay..brilliant!

[michael-ianmcinnes]

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

[torque]

Best cook on YouTube BY This man is just incredible; what a treasure!

[texasdustfart]

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.

[levanapaduch]

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

[samsmith]

Thank you for another clear and concise video. You tell us pertinent information and demonstrate. You actually want us to be able to do it. So to make this dish, first I roasted beef bones, made broth, and froze it a couple of weeks in advance. Then I made mashed potatoes, de-stemmed the spinach, and refrigerated them. The next day I cleaned, brined, and roasted the tenderloin and made the wine gravy, etc.. Presentation was the same as yours. My brother and sister in law came from out of state and there were no leftovers. She asked, "Was it hard making this?" I told her "a child could do it." Your the man Chef!

[lesilluminations]

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!

[dawnthornton]

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.

[Irenestexasgarden]

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.

[GB]

I made this pork loin recipe today, following Chef Jean-Pierre's instructions - with one exception. After starting the brine I was called away and forgot all about it, so the pork loin ended up soaking in the brine nearly 24 hours. However, it still came out absolutely fantastic. It is easy to cook and doesn't take much time. It was a hit! The chef is right - I'll never make a pork loin again without first brining it. What a difference. I live in Thailand and spinach wasn't available, but plenty of local leafy vegetables are similar enough to spinach, so that's what I used. Thank you once again Chef Jean-Pierre. I never cook anything anymore without first checking to see if you have a recipe for it.

[invisuu]

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!!!

[gertbamse]

In Denmark, there is always joy when the tenderloin steaks with onions and mushroom cream sauce come to the table.

[robertbegeal]

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!

[annfoushee]

Well, this is the first video I have seen from Chef Jean-Pierre. Where has this man been all my life? I love him! I'm will never cook anything again without watching him cook it first. ❤❤

[grahamgraves]

Nice to see a pork tenderloin recipe that cooked to the correct temp.