Fine dining PORK TENDERLOIN recipe | Michelin Star Cooking At Home

In this video, I gonna show you how you can cook an amazing fine dining dish with pork tenderloin, jerusalem artichokes, burn apple puree, caramelized shallots, and beer sauce. This is a very tasty recipe you can cook even at home for your friends and family. You don't have to spend all your money in Michelin star restaurant if you wanna eat fine dining food. You can learn to cook fine dining meals at home and with your plating skill amaze everyone in your house.
🎓 Are you a passionate home cook looking to elevate your cooking and plating skills to the next level? Do you want to unleash your creativity and learn to cook without relying on recipes? Apply for my personalized 1-on-1 online coaching at chefmajk.com and I'll help you achieve your culinary dreams!
📢 Watch my exclusive tutorials, enjoy bonus plating training, and chat with me and my community at / chefmajk
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#jerusalemartichoke #porktenderloine #plating

[@ChefMajk]

🔥 You can check out my meat thermometer here bit.ly/3jqCb1l

[@urbanchefbrad9876]

Excellent job, Chef 🙌🙌🙌

[@ChefMajk]

@@urbanchefbrad9876 thanks man :)

[@meow-zo8gp]

I love ur channel thanku thanku thanku very much for sharing such aa wonderful food videos ❤

[@recordman555]

Hello, Chef Majk! Chef Jon here! I really love your teachings.

[@alansheelan]

Beautiful simplistic classic flavours that works.Very well done chef.

[@TheWamzy]

Tried this recipe - it was absolutely great! For the sauce, I used Guiness beer - and added a little bit of double cream - and it was great with the pork. Great content, Majk. Keep it up ;)

[@ChefMajk]

That is good idea, well done 👍

[@johnbreen7272]

Great dish chef really enjoyed it John

[@946brandon]

As always, you give me the inspiration to advance my skills. The apple puree is a must make. Thanks again

[@sujitkumarpardeshi975]

I love the way you use different cooking methods of culinary in one dish every dish you prepare. Basic cooking methods makes it very exciting and Grt results

[@joynathan7464]

Thank you chef for your recipe and the video to teach the fine skills of food prep and serving. I am planning to make this meal for my friends who are very aware of good food with the extra flare that you show. Only one question, how to keep the elements hot and the platted up food also hot. .?

[@JarlenaLuna]

Once again! Love all your recipes Chef Majk! Keep it coming and hats off to you!

[@ChefMajk]

Thanks Jarlena ;)

[@leonidaszanabria850]

muchas gracias por enseñarnos las técnicas culinarias chef. saludos desde Bolivia

[@FinancialFreedomStrategy]

Hi chef Majk! I just made this for my family and they loved it. Love your videos, keep up the good work :)

[@ChefMajk]

Well done ;)

[@rvdge_317]

Throw some sage and butter in the gravy to emulsify, give it a proper shine, fry some sage leaves too, crispy sage is tasty and smells insane, I honestly believe that’s all that was missing

[@JonathanStockholm]

I admire your work Chef Majk! Bravo, now you made me hungry again >.

[@ChefMajk]

Thank you man :)

[@minotaur818]

Chef Majk, I think it would be better to use a fresh garlic instead of garlic powder as it would not burn on the surface of the meat. I would add a crushed garlic clove on the oil while frying the tenderloin, and baste the surface with that oil.

[@ChefMajk]

Yes for sure you can do that

[@amirgeorge4833]

Great Master chef

[@ragnaviussnorgoborgoskagen5986]

A beastly recipe. Cheers

[@benw.6194]

Very easy and elegant recipe. I will try. How long can we keep the apple puree in the fridge?

[@ChefMajk]

Thanks. For 2-3 days for sure

[@hendrasudrajat8032]

Keep the good work man

[@luislizard2626]

A star is born

[@robinpetrovics3264]

Perfect chef 💯😎

[@ChefMajk]

Thanks ;)

[@marvinmarcos8404]

Amazing!

[@ivanasenov6439]

Hello Chef , great recipe and channel , just subscribed Can I ask you from where you bought the gorgeous plate for the pork ? Thanks 🙏

[@ChefMajk]

Thanks, yes I bought them all in the shops around my place I live.

[@gedtreanor8698]

Can I please ask how do you keep everything warm whilst getting ready to plate? Thanks

[@ChefMajk]

It is not about how to keep it warm but to finish everything at the same time so you don't have to keep it hot. Purees, sauces in the pot

[@fernandojusticiaarraez5875]

Just subscribe to your channel. Amazing great looking dishes! Great job! My dishes are looking much better from now on thanks to your tips! PS: cooking on high temperatures in silver foil is not healthy. Please read about it. As well, when you use it in contact with ingredients in cold, pay attention attention as it is the shinny side that is the one that supposed to be in contact with the food. Thanks for your work and videos!

[@giraffesinc.2193]

BEAUTIFUL!

[@ChefMajk]

Thank you ;)

[@mariadominguezbaez4920]

Excelent chef Majk

[@ChefMajk]

Thanks :)

[@bbqkip]

Is it possible to cut the artisjok beforehand and how do you prevent them from coloring?

[@ChefMajk]

Why you wanna cut them before? I would not do it

[@yenextra1]

Yessss!

[@matthewgarcia9494]

Phenomenal

[@Titohunterz]

Chef can you teach us about word in kitchen like . .Saute pan fried Confit

[@ChefMajk]

Will do in future ;)

[@Titohunterz]

Thanks alot

[@chefmc124241]

is that a Sunchoke not and artichoke??? im confused

[@FragileDiamond]

the burned shallots were poached first correct?

[@ChefMajk]

Yes cooked first

[@pazopazo21]

I am a little confused .... Are you using artichoke or topinambour?

[@ChefMajk]

Same thing, just different names

[@pazopazo21]

@@ChefMajk topinambour is tuber (hluza) ..... artichoke is immature inflorescences (nedozrete sukvetie) www.google.com/search?q=artichoke&bih=1272&biw=1718&rlz=1C1GCEU_enSK1032SK1032&hl=sk&sxsrf=APwXEdekDnAyGFYS3_G5RhWx3dy6rbt19Q%3A1683229989836&ei=JQ1UZLbUMsCD9u8Pl6uxiAI&ved=0ahUKEwj2-vmsuNz-AhXAgf0HHZdVDCEQ4dUDCA8&uact=5&oq=artichoke&gs_lcp=Cgxnd3Mtd2l6LXNlcnAQAzIHCC4QigUQJzIFCAAQgAQyBQgAEIAEMgUIABCABDIICC4QgAQQywEyBQgAEIAEMggIABCABBDLATIICAAQgAQQywEyCAgAEIAEEMsBMggIABCABBDLATITCC4QigUQlwUQ3AQQ3gQQ3wQYAToKCAAQRxDWBBCwAzoECCMQJzoHCAAQgAQQCkoECEEYAFCNBVj3CGDVCmgBcAB4AIABggGIAfUBkgEDMC4ymAEAoAEByAEIwAEB2gEGCAEQARgU&sclient=gws-wiz-serp

[@n0stalgiag4mes]

Is it ok to eat pork that pink? I want to cook this on the weekend but that color is a bit scary! What temp do you cook it to?

[@ChefMajk]

It was not actually pink, but you can cook it how you like ofc.

[@Lubo54]

👍👍👍SUPER

[@MSR001UTUBE]

Superb again.

[@ChefMajk]

Thanks

[@MSR001UTUBE]

My pleasure. Like I have said, you have helped me hugely with my passion and make it so much easier.

[@Pincopalin]

Bro., I just want to see you serving this dish on a Friday night at 8pm when 40 guests sat down at the same time and ordered 20 different dishes from your menu. Of course, unless you have a 35 strong in your brigade! Otherwise Good Luck…

[@ChefMajk]

To be honest I don't care how would be in the restaurant. I cook it at home, and I teach people how to cook at home on this channel.

[@lixu1636]

😍😍😍 looks really yummy 😋 😋 😋...🥂🥓 🙏

[@ChefMajk]

Thank you ;)

[@lixu1636]

@@ChefMajk 🙏👍

[@ДенисКурбанбаев]

Looks amazing chef👍👍👍👍

[@ChefMajk]

Thx :)

[@isac0014]

where do you buy your dinnerware?

[@ChefMajk]

In the shops in my town

[@n0stalgiag4mes]

Can't find jerusalem artichokes. What else would be good to make into chips like that

[@M1lan2124]

just slice potatoes finely like normal chips i also used it and it was nice

[@n0stalgiag4mes]

@@M1lan2124 well i Wanted a vegetable with less carb is the only problem. Maybe I'll go with turnip

[@antidotetodoublespeak311]

AKA Sunchokes. Most places have em

[@stevecianfrini5613]

What kind of artichokes are pls??

[@ChefMajk]

Jerusalem artichokes

[@ChefBasicswithBaz]

So glad that this is still pink, trichinosis (the bacteria that used to be present in pork that was raised in poor conditions) is extremely rare now with better welfare for animals. Tender cuts of pork should be cooked pink. Period.

[@arenuzzle6282]

I ate pink pork once at got food poisoning within 15mins . Had the sweats . Poos. Vommiting . And felt I had been hit by a truck . Never again

[@ChefBasicswithBaz]

@@arenuzzle6282 its a possibility that it could have just been spoiled, you can still get food poisoning from a fully cooked piece of pork if been stored for too long. Personally i cant stand pork that is well done, its akin to eating a firm cotton wool ball. I need to have a drink just thinking about it. 😬

[@mikesweeney1827]

Tenderloin is the only part of the Pig that can be eaten Pink 👍

[@mikesweeney1827]

@@arenuzzle6282 Only Tenderloin! No other part of Pork should be eaten Pink 👍

[@ChefBasicswithBaz]

@@mikesweeney1827 why? Can you explain why the tenderloin is safer than any other parts?

[@kristebeneliux]

What is the liquid you add at 5.42?

[@ChefMajk]

Beer?

[@jordy46682]

Like, comment, watch! :) Come on YT algorithm!

[@ChefMajk]

Waiting for him to boost me...still nothing 😀

[@jordy46682]

@@ChefMajk you'll get there! Just keep working hard with this awesome content! I think if you want the algorithm to pick you up, you'll have to throw in a couple of "clickbaity" videos of really cool professional chef tricks or something similar! Something more people will click on and share as an interest point. And then they'll click on your other videos and subscribe! :)

[@iKaNeee]

Hi Chef! Where is the recipe for this dish?

[@ChefMajk]

Whole video is recipe, but if you asking for recipe writed down there is non...You dont need any.

[@SM-xj3ue]

Chef.. just give me a opportunity to work with you. I worked in Carnival Cruise, USA. Now Jobless.

[@ChefMajk]

I am not not working in the restaurant mate

[@SM-xj3ue]

@@ChefMajk ok chef. But one day I wish you will be owner of a big restaurant...

[@SensoryVibes]

That looks so delicious, would love a bite! 💞🥰❤️ Come by and say hello if you get a chance, we'd love to share our very latest 😊❤️

[@ChefMajk]

Thanks :)

[@molo_ninja]

how is this not icecold

[@Gazzber87]

no brine for the pork? or u just don't tell how to prepare the meat?

[@ChefMajk]

Why brine?

[@AbysmalClozdark]

M

[@mexicanamerican21]

I like my tenderloin to fall apart

[@demwz]

This is not an Artichoke it is rather an Topinambur. By the way I appreciate your work but this is not Michelin star cooking. It is fancy, modern and impressing, but far away from the art of Michelin style cooking.

[@ChefMajk]

They are jerusalem artichokes ;) yes thanks for your expertise, but I can name my video how I like it, even if is not ofc same as in Michelin star restaurant but the recipes and techniques are the same.

[@demwz]

@@ChefMajk No hate go on with it it's worth it

[@ChefMajk]

@@demwz I am not doing it for my ego but more for youtube search ;)

[@TopG80]

@@ChefMajk carrot tops as garnish is a Michelin technique ? Personally I don't garnish with things I wouldn't eat. But to each there own.

[@ChefMajk]

@@TopG80 yes I used them many times in Michelin Star restaurants, very common thing ;)

[@vinylz3511]

This man spent so much time improving his cooking he forgot to improve his pronunciation

[@ChefMajk]

No one can know everything 😔

[@vinylz3511]

Chef Majk Yes but everyone can practice and improve 😊

[@vinylz3511]

Chef Majk Excellent recipe by the way! I enjoyed it and feel very inspired.

[@ChefMajk]

@@vinylz3511 ​ Practising every video, probably you did not see my first videos :D

[@Shelsight]

@@ChefMajk I’m British and lived in the USA for over a decade, too. Your English is wonderful, and yes your accent is strong, but is beautiful, reflects your Czech heritage, and is easy to understand for anyone who appreciates that spoken English has many different accents…

[@neckbutt]

Just give clear, those are definitely Sunchokes

[@ChefMajk]

Yes they have more names around a world

[@marvinmarcos8404]

Replacement if not available in store?