The Best Stuffed Pork Tenderloin | Chef Jean-Pierre

[@dennisherdman9981]

Today we made your stuffed pork tenderloin and again had to make a change as we thought we had dried apricots but we didn’t so we improvised and used dried cherries instead. What a great recipe, the spicy Italian sausage and the fruit and nuts. The cooking time was good and I made sure to take the time for the mallard reaction to occur. Did have butter olive oil and the smell from that in the pan, omg! Can’t wait to try more of your recipes, what a great Chef, teacher and personality.

[@ChefJeanPierre]

Thank you for sharing your experience with us!

[@machetedonttweet1343]

Chef. The only other recipe I have for stuffed pork loin had me stuffing it with walnuts and cranberries herbs and mustard. Then wrap it in bacon and roasting it in the oven. I loved it. I'm going to do your recipe next but I will have to assume that your pan sauce is , white wine, balsamic, and Dijon reduced and finished with butter. Your vids are a bit long, but make me laugh out loud. "They should be shoemakers", priceless.

[@theart8039]

@TopFeedCoco Well you didn't ask me, but I will answer you if its ok. I live in SW. France and my Granny makes the BEST duck confit in the world ( my opinion). She never puts a sauce on it but you can put figue confiture with it, sour cherry etc, serve with lemon roasted potato and frisee salad and vinegarette . Or, if you want a stew type thing, check out Garbure recipe..I'm from the Pyrenees mountains and garbure is a staple dish in the winter..duck confit, pork belly, sausage turnip, carrot, onion, haricot blanc, cabbage, herbs..it is AMAZING, ..but dont eat too often because you will get fat haha

[@theart8039]

@TopFeedCoco Thankyou! well after reading your comment I looked at some KZbin Garbure recipes and some are truly awful : / so I phoned Granny and ask for top tips..she said NEVER use chicken stock or pre cook white beans (haricots Tarbaise..or any white bean) because there is enough salt in the duck, porc and sausage, and use the bean water for your liquid. Always use cabbage root even if you dont eat it (I do) and to bake the confit duck in the oven for 25 minutes (180C?) until crispy and leave it until before serving...It should be a broth more than a stew or casserole...Also she said dont go to the swimming pool after, because you will sink like a rock haha :D ...seriously its a wonderful dish if you take time and dont mind calories

[@theart8039]

@TopFeedCoco tell me how it went!!

[@AnaVictorinoChannel]

liked this video even before I finished watching. you know its gonna be good when it's chef Jean-Pierre!

[@KevinMphotography]

Lol you’re right

[@dangallagher8034]

Amen! So true Ana :)

[@doctor78212]

I need a t-shirt that says, “A child could do this.” LOL love his little comments. Not only does he teach, but he makes it fun.

[@dre2132]

Chef I now keep saying 'ooooh yeahhhh, ooooh baby' when I'm cooking because I watch all your videos. You bring joy to so many people thank you chef!

[@ChefJeanPierre]

Thanks so much😍😍😍

[@speedbag67]

If I was allowed to watch only ONE cooking channel for the rest of my life... It would be this one.. I wouldn't even have to think about it. Chef JP, your love of your craft is so evident, and that is a wonderful thing.. But it is your passionate desire to teach all of us.. to make us ALL believe that we can do it too... that sets you apart from all the other cooking channels. You call us friends (about 80 times per video, lol).. but you don't just say it... you make us feel that way. Your personality and charisma make the other KZbin chefs look as dry as an un-brined pork loin cooked to 180.. Thank you so much for what you do!

[@ChefJeanPierre]

Thank you do much for the kind words! It is people like you that make it all worthwhile! 🙏🙏🙏

[@paulstevenwildlife]

He says, "I love my life" and that love just oozes in every dish he makes. What can be better than great food shared with those you love. We need more Chef Pierre's in the world. Thank you Chef.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@safetydave720]

11:42 "The first time the second time....." God bless you Chef!

[@redshifttrucking4537]

You make Thursdays special, Chef.

[@richardcorsillo9819]

true

[@Bittz116]

Chef Jean Pierre, I live in the UK and have been isolated in lockdown for almost a year now and it’s been hard each day to get motivated to do anything, really hard. Having found your channel I have learned so much and enjoyed cooking by your side, it has given me time to fill and meals that I never dreamed I would be able to cook. I enjoy what you do and how you explain the process of cooking so much now. So I just wanted to comment and say thank you for providing us with your time and knowledge. Keep safe young man ❤️

[@ChefJeanPierre]

You got me at "young man" 😍😍😍😍😍😍

[@dwaynedail7129]

@@ChefJeanPierre You're the best, chef! I'm wondering how long do you brine the tenderloin? I'm going to try this recipe, as I do most of your recipes and want to make sure I do it right. Thank you for all you do.

[@dwaynedail7129]

*At least 3 hours. I should have read the recipe before asking. Trying this recipe tonight!

[@TheHjkane]

This is absolutely the most enjoyable and entertaining cooking channel I've ever seen. Thank you Jean-Pierre for demystifying delicious cooking.

[@Sorana44]

Totally agree!!

[@NedsBeerBlog]

I click the like button! You are the MAN!

[@tomgio1]

Appreciate lines like, “if you don’t have juniper berries, don’t worry about it. It’s one of those chef things.”

[@tomgio1]

Thank you, Chef. I’m making this dish in two days - and am still looking for juniper berries in my area, lol. Have already made your bacon-wrapped meatloaf and beef stock, and could not be more pleased with the results! I’m officially hooked on your channel (yes, I’m subscribed and with notifications).

[@ThejaBreLoL]

His whispering while serving is precious :D, you can feel the passion and you can learn a lot!

[@ChefJeanPierre]

Thank you Ivan! 😄

[@quedizzle7378]

I'm on a Jean Pierre marathon. I'm watching everything

[@gtrjoe1901]

This and YOU made my "60th" Birthday one to remember!! Everything was incredibly delicious!! God bless you and all you do ~ Sending "butter" wishes your way!! My Very Best ~ Joe

[@immanuelferrer3607]

Chef JP, man I tell you don't worry about the length of the videos... I don't mind watching you do it all the way through.

[@dcharkey254]

It’s another morning watching Chef make something fabulous, laughing and smiling through the entire video. What a special person. 🖤

[@johnquinn7777]

Chef Jean Pierre I made this last night and it came out fantastic, my wife was very impressed, I wasn't able to make the Port Wine sauce but I made a caramelized onion gravy, added a rue to the onions then stock and added a little bit of Pino Grigio. I strained out the onion and OMG it was so good, thank you.

[@johnmcque4813]

I cook large roasts of pork to 180f for 10 minutes, it tenderizes the tendon and makes the the roast fork tender.

[@johnandrews8395]

Made the stuffed pork tenderloin, turned out perfect first time. My mom liked the apricots but wanted more in the pork stuffing, cilantro has a wonderful flavor, perfume for your food. The walnuts had a nice texture. Now I'm a pro at stuffed pork tenderloin. Very happy with the video, I learn a lot about cooking. Makes it easy. Thank-you.

[@VibgyorBlue]

Chef JP, the fun part of watching your cooking lesson is that you make it so entertaining!

[@marycannon6046]

This is an AWESOME teaching you gave about the internal temperature of the pork, Chef Jean-Pierre!

[@0nd1ke]

I love the science ,the mechanics, the chemistry, and fun you demonstrate in your cooking.

[@davidcorless5581]

IT DOESN'T MATTER WHAT YOU ARE COOKING, YOU ALWAYS MAKE ME LAUGH, YOUR A REAL CHAMPION CHEF JEAN PIERRE, YOU HAVE MY HIGHEST RESPECT.

[@BraveryUSA]

I’m amazed that 30 out of 5000 didn’t like this video! I loved this guy!!! I loved this video! I’ve cooked several pork tenderloins and he is right on the money! Trust his advice!

[@ChefJeanPierre]

I appreciate that, thank you do much!!! 😍😍😍

[@2005StangMan]

Chef, I really hope you continue this series for many, many years to come. I absolutely love the videos, watching your passion for the food come through, your humor; it's all fantastic. Thank you for sharing this with all of us!

[@Msfifisquarepantz]

Dearest Chef, You are beloved. What a treasure!

[@gerrycorbino66]

I am making this for my wife & I for our Valentine dinner. Getting the Italian sausage from a great Italian market in St. Petersburg, FL. Thanks Chef, I really enjoy watching your videos & making your recipes.

[@gerrycorbino66]

You said "this was so easy that a child could do it" so I asked my inner child for help & he just laughed at me!" lol Our dinner was a success & my wife really enjoyed the recipe. I did a few tweaks as follows; instead of straining out the shallots & cilantro from the port wine sauce I used my immersion blender to incorporate them into the sauce. Why waste them? It worked well. I also substituted chopped parsley for the cilantro in the pork sausage mixture. We were surprised that the dried apricots didn't add much flavor so next time I'll use more. I also thought about using craisons (dried cranberries). The sauce was very good. Next time I will pound the tenderloin a bit more & tie it in twine. I also found that the fennel in the sausage I bought was very prevalent in the taste profile. I might see if I can find sausage without the fennel next time. All in all this was a very good meal & I'm very happy to have made it. Thank you Chef Jean Pierre & Happy Valentine's Day to you!

[@BIX-18827DCM]

"1st time: You dont do it perfect 2nd time: You're a little better 3rd time: You're a pro 4th time: You open up a restaurant... God bless America!" 😅🤣🇺🇲🇺🇲 Chef you're so entertaining

[@twenty2082]

OHH MY F****** GOD!! I just finished making & eating this. I even made the Thyme & Port Wine Sauce. It's 2:20 AM , 03/14/2022 in San Francisco, CA. If I die tonight I just want you to know this was a very lovely last meal. Thank You Chef

[@xmozzazx]

I love these simple ones. Love your demonstration of it as well, it is funny, informative and extremely enjoyable.

[@Peter-if4mv]

Hello Chef. Made this for Easter dinner. (Second course after the raviolis of course) It was a big hit. You were born to make America better cooks. Thank you so much.

[@TapDancerDood]

And the UK!

[@paulh7589]

Chef, I love your enthusiasm and humor (and your recipes of course). I've learned a lot from you, thanks.

[@ianglenister8398]

Chef, we have made the steak au poivre, frittata and now the stuffed pork tenderloin.... they are all amazing and a show stopper!!!! Thank you Chef for your recipes and videos and tips. You are making us better cooks! We raise our glasss and standing ovation to you....

[@ChefJeanPierre]

Thank you so much!!! Nothing pleases me more than to hear about your success in preparing my recipes!!! Much love back at you!!!😍😍😍

[@geoffcannon7489]

I made this today. Fantastic!! I didn't have dried apricots so I substituted a couple of tablespoons of mango chutney. It turned out beautifully. Impressed the whole family with a very "chefy" dinner. Cheers!

[@weejim48]

You are the greatest. Chef you produce culinary works of art. I’ve seen other “tv chefs “, but let me tell you , they are just like school canteen cooks in comparison. I make your dishes quite often and whoever eats the food always says how delicious it tastes. I tell them immediately that it’s one of your recipes ( I’m not a chef or cook ) . Not bad for a retired carpenter. Thanks Chef. 🏴󠁧󠁢󠁷󠁬󠁳󠁿🙏👍

[@ChefJeanPierre]

Thank you so much 🙂🙏❤️

[@patrickbowers8359]

I've been watching ur videos all day

[@Nolimit1331]

Bellissimo! What more can I say. You are an artist in every sense of the word. Keep posting.

[@florencehoyt8839]

One of the best of your shows I've seen so far, and I've seen a WHOLE LOT of them. I don't even eat meat anymore, but you are funnier than any of the comedy shows on KZbin! Thank you for the laughter! Love you.❤

[@ChefJeanPierre]

Thank you Florence 😀!

[@tedpytlik8123]

Made this today and used a maple infused sausage and added chopped walnuts and a little bacon onion jam mixed in. Made a sauce using maple syrup balsamic and Dijon with some red pepper flakes….. very tasty. You can stuff pork tenderloins with so many different goodies. Thanks chef for so clearly showing how to butterfly and prep the tenderloin for stuffing. The wrap and roll makes the process easy.

[@hollydixon293]

So I made this last night, followed recipe almost to the instructions, the only difference is I used my Air Fryer instead of frying pan to brown then oven. Turned out amazing with a great finish, my tying of the log was not so pretty still working on the string art. Thanks Chef Jean-Pierre

[@yankeebean2000]

Studded end is for roadkill...lmao! If you have to use it....don't eat it! These videos are amazing. Who could POSSIBLY give a dislike?

[@ChefJeanPierre]

😍😍😍😍😍😍

[@simosimos9499]

I showed your channel to my mother and she loves it 😊

[@SuzanneBaruch]

*Chef JP:* "A child could do this." *Me:* "Seems legit."

[@cut--]

LMAO ! It's like that "souped up recipes" Chinese chef.. "super easy and fun" an hour later and 10 ingredients I don't have. :)

[@zemekiel]

@@cut-- Her recipes are amazing though. So much flavor!

[@cut--]

@@zemekiel I know .. I'm on this Keto diet and I can hardly eat anything ! :\

[@lewiskemp5893]

@@cut-- my lady on this diet. I cant cook anything. Lol And Im tired of green beans. Lol

[@lewiskemp5893]

Lol. Go to the playboy channel. 145 degrees. Remember friends

[@qkayaman]

Cooked this, spot on recipe. Didn't believe the 8 minutes oven cooking time, but yes, took it out after 8 minutes and the temperature was spot on. Nice and juicy. Didn't have italian sausage, so instead I used chorizo and that works too. Diced it fine and sauteed the chorizo before with a bit of onyo!

[@matthewboufford3509]

Did you use 1.5 cups of salt in the brine and did it all dissolve into the solution?

[@qkayaman]

@@matthewboufford3509 I used a "standard" 25g per liter brining formula (I do pickled cabbage, that's what I always use). Used unprocessed sea salt, but probably any kind of salt is fine for brining pork, not sure.

[@matthewboufford3509]

@@qkayaman Thanks for the information. That came out to be 1.5 Tbsp. per quart. Did you adjust the amount of brown sugar and molasses too? I want to make another attempt at this recipe and don't want to overload the brine.

[@qkayaman]

@@matthewboufford3509 Didn't really measure carefully the brown sugar ;). I just added what seemed appropriate. Also didn't add molasses. I did add some bay leaves, but not sure they did much - I've got a large bag of bay leaves I need to use up though :))

[@matthewboufford3509]

Thank you.

[@GREATNESS275]

Its an honor to have you in this country Chef Jean-Pierre first and foremost! Love to watch your videos, your so careful with the ingredients, your technique in preparing these dishes is truly a gift. And you show us its important to keep your work surface nice & clean. Maybe someday i'll have the courage to make something as exquisite as this Pork Tenderloin, but who knows. I'll be watching you with great joy in your upcoming videos Chef!...Vive la France🇫🇷

[@ChefJeanPierre]

Thank you! 😍😍😍

[@Rainerbrett]

I tried this recipe. Brining stuffing twining and roasting turned out exactly as explained! Chef Jean Pierre you could teach a dog to make this recipe to perfection!

[@ChefJeanPierre]

Wow! Thank you, I am so glad it works great for you!!! 😀

[@lrfox49]

Never had anything like that before but looks delicious, love your way of teaching very much, and you never talk down to people, very encouraging!

[@jananders1351]

Absolutely love both the recipes, the skills you show us. And the banter !!!

[@Monkwheat]

Chef, I can't teel you enough how much I enjoy your channel! This is the first cooking show that actually teaches you how to cook! I've always considered myself a pretty good home cook, but I've learned so much watching you. I love how you explain all the if, ands and buts! I made this dish, and admittingly it didn't look as pretty as yours, it was amazing! Keep up the good work Chef!

[@TapDancerDood]

Chef, you didn't taste that beauty! We needed your mmm's! It looked absolutely wonderful.

[@yanito85]

i saw this video twice..! for 40 mins of my life i can say i was happy and well worth spent. deff trying this recipe

[@lamenamethefirst]

Tried this tonight and it was amazing. A restaurant worthy dish. Bellissimo! So far, all of the recipes I've tried from this channel were worth making again. You deserve way more subs. Love from India.

[@ChefJeanPierre]

Thank you so much, I am so Glad you liked it!! I my not have many subscribers but they one I have are quite amazing and so many of them actually cook the recipes. And that my friend is ALL any KZbinrs chefs could ever wish for! Thank you for watching the channel! 😀

[@adamk8945]

Luck has nothing to do with it! You sir are a true master!! Thanks for sharing!

[@iwonacwiek6519]

This entire dish IS AMAZING! I made it for Easter dinner, served exactly like Chef Jean-Pierre, and my husband couldn't stop to complement me how delicious is meat and sauce. He said: you keep watching at these "look look" videos :)

[@ChefJeanPierre]

That is just AWESOME!!!😍😍😍

[@pfaffman100]

Many years of Delight.Enormous Thank you's Chef. Formidable.

[@pfaffman100]

P.S. Loved.

[@royschrader8003]

Chef, I made this today. Had family over to share it with. They loved it. Thank you very much.

[@jimnaz5267]

you have awakend the chef in me. thank you.

[@thebalance6869]

I love the passion and joy you have for cooking! I'm always waiting for the next video each week :) Love what you do!!!!

[@kimberlyolson4705]

I love how happy you are with your craft Chef! You always put a smile on my face and help me put great food on the table...with the help of my granddaughter of course! You are blessed!

[@NickBFlair]

Appreciate the advice about pork cooking temperatures, I knew to cook pork at a lower temperature than beef, but I've been cooking it at 80C, 145F is 63C. That explains why even in casseroles my pork is dry.

[@wurlitzer895]

It's 04.05 - and I'm mesmerised by this channel. My goodness, that is one large pan Chef is using!! This man is the first KZbin chef who has enthused and convinced me that I could actually cook the food I see him prepare. Quick question. What temperature was the oven set to? Thank you, Chef Jean-Pierre!!

[@ChefJeanPierre]

400F is perfect! 😍

[@wurlitzer895]

@@ChefJeanPierre Brilliant. Thanks for that clarification. Will give this a try over the next week. So far I've made and frozen chicken stock, which worked very well, and now I'm onto the stuffed pork tenderloin. Can't wait to get started! Thanks so much, Chef!! Bless you and your family. Peter A :) :) :)

[@douglafferty7688]

As always, I look forward to your recipes on a Thursday. And again, you haven't disappointed. Cant wait to to cook this!! Bon appetite...

[@wormsquish]

What I love about Chef Jean-Pierre is the way he explains things. He inspires confidence in me. I made the eggplant pie the other day and it turned out beautifully. I am not one to take pictures of dishes I prepare but I had to snap this one. That's how pretty it was. I sent the photo to my sister in L.A. and she was impressed. Needless to say, it was delish! I can't wait to try this tenderloin recipe. God bless you Chef Jean-Pierre!

[@christierella]

10 minutes in, and I had giggled several times. I immediately subscribed! Not to mention I feel like I can cook a stuffed, pork tenderloin. I appreciate you!

[@carolleenkelmann4751]

God bless America and God bless Chef Jean-Pierre. You are priceless. Love you.

[@ChefJeanPierre]

👍👍👍😊

[@darlaclark4342]

You are a JOY to watch Chef !! 👨‍🍳 Looking forward to making this pork tenderloin 💜

[@cplmackk1]

You've never made a video I haven't wanted to watch and today is no exception. I cant wait to get back to the US so I can try to make this for my family. I think they will love it!

[@farq2688]

TGITThank God It's Thursday...Our "Friend" Chef Jean~Pierre...Stay SafeRemember the "Onyawn" always goes in first lol

[@dale1956ties]

I love this channel. Chef's enthusiasm is infectious and his humor delightful. Thank you sir for teaching us these recipes and techniques.

[@alpcns]

Spectacular. You Sir, are an artist (in the best sense of the word!). I absolutely love each and every episode and recipe.

[@ChefJeanPierre]

Thank you so much 😀😍😍😍

[@seanbryant2848]

So beautiful, and delicious! Thank you, Chef! You explain and show exactly why, and how pork should never be "well done", but done oh so very well! Mille grazie! Merci!

[@connie1445]

Can't wait to make this, Chef Pierre, " You Rock "

[@allthumbs3792]

Looks beautiful! So many great tips and yes, brining is the magic to moist juicy meats!

[@josephrose9226]

“If they say cook pork to 180 degrees switch to the Playboy channel!”😂 I love chef JeanPierre!

[@kevindobbs9872]

I made this recipe for a Birtday/Dinner party for 9, my sister in-laws birthday and this along with your Shrimp and Grits for Breakfast was my present for her. Both came out amazing, I ended up cooking 3 Pork tenderloins to make sure there was enough for everyone, I am still hearing rave reviews about it almost a month later. The Thyme and Port wine sauce came out perfectly., alomg with your Garlic mashed potatoes. I also got the presentation down so it was a feast for the eyes as well as the palate. You are a wonderful chef and great teacher, I watch each video several times to make sure I make them correctly, even going so far as cooking along with you when I am making the dish. As a birthday present for myself my wife suprised me with your Cooking 101 Book, and I have just about worn out my DVD player watching and rewatching.

[@Baladhya]

"Most of those people should be shoe makers" -those who say to cook pork to 180 degress I almost fell off my chair!!! So good!

[@lewiskemp5893]

Dont forget to switch to playboy channel. Lol

[@bobbypentland5764]

I’m pulling your leg chef , that pork is perfect it’s marvelous! Thanks for sharing this, see you next time.

[@BrittneeDrummer]

Just got back from shopping. Will be making this tomorrow evening :)

[@BrittneeDrummer]

Came out perfectly. Two very picky people LOVED it. I enjoyed preparing this dish! Thank you Chef

[@jimtewa8096]

What can I say Chef Remarkable as always, there is no doubt whatsoever you are amazing, you teach your passion you entertain and you make us feel like we grew up together, I pray one day to meet you it would be an honor. God bless.

[@carltonbanks5470]

JP: "A child could do this" Me: *nervous chuckle*

[@Frisbeegrl11]

I couldn't help but notice that subtly placed silver KZbin plaque in the background near the sink. :-) Congrats, Chef! You deserve it! I've been following you for a couple months now, and I became HOOKED after watching your Classic French Onion Soup video. I followed your recipe and the soup came out AMAZING!!! I love the combination of knowledge, experience, passion and humor in your videos. Please keep up the wonderful content.

[@johnpimbley4334]

I've got 2 say I think this is my favourite video that uve done chef thanks very much from aberdeen scotland we love u boom boom hahahaha

[@ubaumgartner]

I made it yesterday. Amazing simple and just fantastic. Thank you so much for all your help.

[@doubledupcup]

Dude I’ve never heard him say cilantro lol Love this dude!

[@margaretfriend7208]

Chef..I just made a pork tenderloin that I brined...wow! I brine other things but never thought about pork. THANK YOU! Love Thursdays with you!

[@JPLamoureuxsTravels]

😂 when I need cheering up I just watch JP ❤ if you need this side of the pounder don’t eat it 😂 top stuff JP from JP x

[@ChefJeanPierre]

🙏🙏🙏👍❤️

[@craignewell5728]

Simply simple in his approach, style humour and presentation. Absolutley fantastic. Love the channel

[@lindagilbert6888]

He loves his life, well guess what I do too. Greatest chef ever

[@anilgoorahoo1329]

Most entertaining and fun to watch Chef anywhere on KZbin. I love your 'down-to-earth nature and easy-going personality. I also love your philosophy: "Cooking isn't supposed to be difficult". Simple yet AMAZING recipe. Thanks Chef.

[@sunnybizz4857]

The camera man was a little jittery today. But wow the production quality is so high on this channel. The audio captures the Chef's mannerisms beautifully.

[@paulpetroff7881]

Made this with the port wine reduction for my family. Five Star. Swapped ground fennel for the cilantro, and will swap almonds for walnuts next time when my walnut allergic daughter joins me. Also used Hot Italian like the video, not "Pork Fennel" like the recipe. Crushed 2 TBS pineapple into the wine reduction (and strained out with everything else). A good "name that flavor" guessing game for my family, as the pineapple was subtle yet available, and I think worked well with the hot sausage and apricots. I subscribed 12 months ago and enjoy every video. Chef has improved my technique and my ability to experiment with flavors. Thank you Chef!. My experience with the recipe is: 8 minutes at 400F was not enough for the sausage filling to cook (temp after 8 minutes via thermometer was 110F). Lowered the oven to 325F convection for additional 20 minutes and it was perfect.

[@Aztecs911]

I'm giving this a try just to master the twine tying.

[@aintgonnahappen]

Yep, me too. Gonna get my chef on for this one. Looks amazing.

[@newshoundbc]

You are such a joy to watch, funny, and your passion for cooking is infectious and delightful.

[@vishalmis]

Liked before watching

[@georgethomas1602]

You need a hug my friend. Such a good soul. Bless you.

[@mimostoykov2690]

When I grow up I want to be like chef Jean-Pierre.

[@TommieG_B_ME]

Chef, That looks absolutely AMAZING!!! Thank you for solidifying what I have been saying for so long about the temp of pork. My Kitchen at the theater it's 145 just like yours. In 32 years I have never killed anyone!!! Love your shows, keep them coming!!!

[@thuetter]

Pork at 145 degrees sounds great, but I would worry about the sausage at that temperature.

[@maxcapone56]

One hell of a teacher

[@henrymichal8522]

Once again you're man Jean-Pierre. There is a dinner party amongst your videos. I love all of them. Thanks for sharing your knowledge. Cheers

[@yogurt7644]

"A child could do this"😃👌🏻

[@andrewcampbell3314]

He should meet my ex wife she could scorch water