How to Make an Easy Juicy Pork Loin | Chef Jean -Pierre

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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[@angelaturbak8088]

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! ❤️

[@robertakerman3570]

I've never heard a "diabolical butter laugh" B4. Great times on this chan.

[@frankjoseph7456]

No bullshit I really do love his personality as much as the teaching techniques

[@mimipastnfuture5732]

@@frankjoseph7456 Me too!!

[@user-qc8vj3vp9v]

Agreed; he's genuinely one of a kind - a true Treasure to the culinary industry. 👍🏽

[@scottgodkin781]

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!

[@codajett9944]

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

[@kylesalmon31]

My wife recognizes his voice when I watch his videos lol

[@soggybiscotti8425]

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

[@cant_handle_deeznuts]

@@codajett9944 yeah they act annoyed but secretly they enjoy it because it's good food = )

[@mattardyantoriyadi]

​@@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.

[@Mistacole]

My day always gets brighter when I hear, “Well hello there friends…!” Yet another culinary gem from Jean-Pierre!

[@Zimmermann310]

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.

[@micheandmikey]

"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!

[@mikopop]

:) it is always nice to learn from a happy chef. I would love a recipe for an oven brisket.

[@williamwarnold6737]

You pick what ever tools you like , but I will stick with butter.👩‍🍳 Excellent and easy to follow as always. Greetings from Ireland 👍

[@danasampson818]

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!

[@ChefJeanPierre]

Thank you for the soooo cool comment Dana 😊

[@drob841]

You forgot, Onyo is number first!

[@danasampson818]

@@drob841 unless you are cooking bacon!

[@drob841]

@@danasampson818 absolutely!

[@speak2aaron]

How bout "you could rub dis all ova ya body" hehe

[@macstone9719]

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.

[@nancyhjort5348]

You are an adorable personality. You kept me laughing and smiling.

[@joshstiltner]

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.

[@KC-lz9qg]

Good for you Josh. I look forward to watching your KZbin channel one day my friend! 😋😁🙏

[@colekter5940]

hows school goin?

[@phillipkopp5809]

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.

[@richardwind2859]

I follow lots of Chef's ( all kinds of Cuisines ) Chef Jean-Pierre is my absolute Favorite ... Incomparable Style

[@willw1375]

Chefs videos are literally the best 15-30 minutes of my day! Keep on doing your thing Monsieur!

[@1Widowsson0]

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.

[@lucabaldoni8911]

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!

[@alvinkappel4933]

What else can I use jumper berries in

[@vonHannersdorf]

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! 👍🏻😂

[@lucabaldoni8911]

@@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...

[@miriambertram2448]

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

[@WilliamCase]

True

[@thegodofpez]

This channel always makes me look forward to Thursdays. 🙏

[@TubeSurfer898]

And Mondays! I never thought something could make me look forward to Monday, but here we are =D

[@thegodofpez]

@@TubeSurfer898 Good call! (:

[@Dayhawk001]

The professionalism is beyond top notch. I was waiting for THE CHEF to scratch his hind quarters after the sneeze. Excellente Vide’o.

[@jamestimmerman7519]

Has a style all his own. Excellent show. I need all I can get of this. Makes life bearable.

[@1tonybricky]

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!!

[@jaelynn7575]

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.

[@evasilvalayton758]

Please don’t ever change anything about your show. It is perfect just the way it is👏👏👏

[@minibene6179]

Chef, you make my mouth water with this one. And I love your diabolical butter laugh!! ❤

[@TubeSurfer898]

I’ve gotten my mom to start watching these episodes with me and she noticed the butter laugh very early on! So funny 🤣

[@agit7548]

Thank you chef!!

[@CH47Flyingtwinkie]

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.

[@thomasmorelli9271]

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!

[@nievelopez5289]

😅 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.!

[@solanaceae2069]

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!

[@ronalddevine9587]

Pork Roast, my favorite. This looks absolutely incredible. Can't wait to try this. Merci, chef.

[@Fr1nc3sc41]

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!

[@roselle1969ify]

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!😋👍

[@frankiep1387]

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!

[@stevennimocks3753]

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!

[@reginaldwinsor2759]

I'm on this. My family will love it as I will. Thank you so much.

[@ronhansen7717]

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.

[@caroloni4911]

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! 🥰

[@MostlyCloudy]

SAME! I made them this week and my family was amazed at how moist and flavorful they were!

[@dixonpinfold2582]

Christopher Walken: "This song needs more cowbell." Chef Jean-Pierre: "This sauce needs more butter." You: "This sentence needs more spaces after it."

[@stevieg4201]

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. 🇮🇹😎🇮🇹

[@annenelson9270]

Cooked a pork roast and yes it was dry! Looking forward to having you demonstrate how to cook it properly. Thank You Chef😊👌

[@csr11]

The energy and passion in these video are so incredibly good. Thanks for the energy and fantastic content.

[@rodschelin3470]

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.

[@garywood8449]

Another amazing video by the best chef there is.

[@davekurdell1690]

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!! 😅

[@ChefJeanPierre]

Thank you Dave! 😊

[@elza1830]

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

[@1958balata]

Beautiful, great recipe. I love it when things go a little bit wrong.

[@kathrynbillinghurst188]

@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? 😋

[@secubish]

Chef’s butter chuckle warms my heart

[@allanhunt194]

Another fantastic, luxurious dish from you Chef. Love your videos.

[@zivasamuel7066]

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.🤗🇩🇲

[@philmann3476]

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.

[@rennaerosenberg8915]

I'm a Scandi, and I hide garlic cloves in my meat roasts all the time!

[@elza1830]

Garlic stuffed veal a good combination too

[@kathyberger6650]

Oh my, this looks so yummy! Can’t wait to try my hand at it! I love your humor! You keep it real! ❤️

[@Manana131]

Watching your videos is as (if not more) enjoyable as watching short movies. I love everything, the food, preparation, humor, forgetfulness, I was wondering about that applesauce at the end. And I loved acacia honey when I was a child, what memories you brought ❤

[@terryhallick7694]

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!

[@trulylynn9941]

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!!!!!

[@WilliamCase]

"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.

[@mcwbrasil]

Apart from the amazing culinary tips and in-depth analysis of the advantages of butter, one of the most useful lessons I've learnt from Chef Jean-Pierre is to keep the kitchen clean and organised. I am actively applying this to all areas of my life and it has made life so much less stressful. Once again, all I can say is merci beaucoup!

[@crywalt]

"You have been blessed" :D Nice work, video editors!

[@ratlips4363]

Chef...this is by far one of your best videos. So much great technical information. Thank you!

[@johnstroup3191]

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!

[@steveboone5480]

Man this looks sooooo good!!! Sunday dinner for sure my good Sir!!!!

[@WyomingWindy]

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!!!

[@nabilshenouda3445]

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!!! :)

[@MagesseT1]

Wrap your leftovers in Saran wrap - VERY TIGHTLY - and refrigerate immediately - that's how I "save" the moisture in my meat-cuts

[@jason4261]

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.

[@ladyela9283]

YES, GOD BLESS YOU!!! Thank you for another wonderful recipe.

[@Johnnyutah-tn5oe]

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

[@ChefJeanPierre]

🙏🙏🙏👍

[@flpatriotess]

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!

[@604Gonzo007]

MORE BUTTER !!!! Love it Chef.

[@patrickrwhite8354]

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.

[@audreymoyers7553]

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

[@BestDraftClass]

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

[@jeffthalrose7330]

I love your content Chef. Please don’t rush through it. I would’ve loved to see the way you plated the platter. Keep up the good work

[@csr11]

New video is just like Christmas gift, you can't wait to open it and watch.

[@Tomatohater64]

My mouth is watering just looking at this. Oh my goodness does that ever look great! I bet this would be just heavenly with a fruit glaze over it - say blackberry or orange?

[@conradkappel9426]

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!

[@boac2006]

my mouth is quite literally watering

[@jmoodaachefjoe6368]

What an amazing pork loin! When you took it out of the oven and squeezed it with the tongs you could just see how moist it was the way it sprung back! Another masterpiece JP!

[@marylandsmann1175]

I made mine following along with you. It turned out perfect thank you

[@JoanieO11]

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!! 💕💕💕

[@MrChristian]

12:50 “God Bless Me” LOL!!! 😂 Bless you, Chef!!

[@SouthernJaeger]

Another great video from a great chef. No rush, no judgement, just whatever makes you happy. Cheers!!!

[@isaacvaldez7713]

Loved it! Thank You Chef Jean -Pierre!!

[@Papababe1]

I have enjoyed your cooking for years you are just getting better and better

[@sarmstead9848]

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.

[@ChefJeanPierre]

Thank you 🙏

[@bridgeboys4593]

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!

[@CeralynTN]

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

[@flozzy69]

"Dont know why I'm saving it, but I'am saving it!".... :)))) love it

[@riderxl]

Absolutely Capital ol boy!!! the only things missing are a large sombrero for the chef and a mariachi band!

[@viniciusvanzin1152]

Hey chef, I made this recipe for New Year’s Eve dinner and it’s absolutely amazing! The apple pure is divine and pairs really well with the pork. Thanks for sharing this superb recipe!

[@georgiasw7512]

YOU ARE THE BEST!! I love watching your videos!

[@mistyvioletconservative.3889]

LOVE IT CHEFFFFFF!!!!!!! I also love your intro music!🇺🇸💪🏻🇺🇸😇😘😋

[@davidcorless5581]

REALLY LOVE YOUR KITCHEN SCARPER , CHEF JEAN PIERRE.

[@rickross199]

Looks great chef wow what a bunch of different flavors! sriracha, vanilla, cumin, apple !

[@adrianfurtuna6131]

Jesus ... you are the funniest chef I have ever seen and your recipes are glorious. Thank you.

[@Bigreddogs2007]

Just wanted to thank you for putting up these videos. I find you to be most entertaining, and the recipes that I have tried have been excellent!!! Thank you so much for being here for us. I have subscribed and will be supporting your channel.

[@user-dt2iq4oe7w]

I tried it, and loved it. Will always brine by pork from now on. It tasted great! Merci Jean-Pierre du Canada!

[@lc4236]

once again the best chef jean pierre

[@vintagehomeelectronicrepai1826]

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!)

[@briangibson6527]

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

[@msjsq1966]

You are so precious, Chef JP!!! Delightful!!!! Thank you to you and your crew!!!!! xoxoxo

[@fredallen217]

When youtube feeds me your content, I always watch !!!!!!

[@petermontagnon4440]

Amazing Chef Jean!!!! Thank you very much Sir!!!!

[@ahmedmorris1]

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

[@ChefJeanPierre]

👌👌👌❤️

[@sharonkaysnowton]

Thank you Chef Jean-Pierre for this recipe. I will prepare it for our New Year's meal. Happy New 2023 to you and your family.

[@margaretmichniewicz2849]

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.

[@jenniferfondry2656]

Ypyr videos make me smile. Thank you 😊

[@saltyhuckleberry]

Another fine video chef love the garlic especially when its been roasted