Hello There Friends! Pork is still one of the cheaper meats on the market right now, so I thought I would make the Ultimate Pork Dinner! A Pork Loin stuffed with a Pork Sausage Mousse, and wrapped in Bacon! You cannot get more pork than that! Come and watch this video if you want to have the Ultimate Pork Dinner! Let me know what you think in the comments below!
RECIPE LINK: https://chefjeanpierre.com/pork-recipes/stuffed-pork-loin-recipe/
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VIDEOS LINKS:
Port Wine Sauce: https://youtu.be/3Zl2WrWf0to
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction Pan: https://chefjp-com.3dcartstores.com/Stainless-Steel-Reduction-Saucier-Pan_p_28.html
❤️ Wusthof Boning Knife: https://chefjp-com.3dcartstores.com/Classic–Boning-Knife_p_307.html
❤️ Wusthof Slicing Knife: https://chefjp-com.3dcartstores.com/Classic–Ham-Slicer-Hollow-Edge_p_311.html
❤️ Meat Tenderizer: https://chefjp-com.3dcartstores.com/Meat-Tenderizer_p_267.html
❤️ Herbs de Provence: https://chefjp-com.3dcartstores.com/Herbs-de-Provence–Jar_p_816.html
❤️ Instant Read Thermometer: https://chefjp-com.3dcartstores.com/Stable-Instant-Read-Thermometer_p_652.html
❤️ Silicone Spatulas Set of 3: https://chefjp-com.3dcartstores.com/Silicone-Spatulas-Stainless-Steel-Set-of-3_p_1219.html
❤️ Silicone Baking Mat: https://chefjp-com.3dcartstores.com/search.asp?keyword=Silicone+Baking+Mat
❤️ Laser Thermometer: https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html
❤️ Scrapper / Chopper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html
❤️ Signed copy Chef Jean-Pierre’s Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html
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✴️CHICKEN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdD1f1nGeAW4nhG2nejyGpO
✴️PORK RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgc54RD1rV6j35eGjvZHCC6B
✴️LAMB RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgekvoojQbiOKVJnOHaG5Rxe
✴️SEAFOOD RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7
✴️BREAKFAST RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfyYRp4Jksr3wNoqyrypKug
✴️VEGETERIAN RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfgCrlEBswcT6gQddxnt1Zf
✴️DESSERT RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfypxXnytUv2xPepVi64lxo
✴️APPETIZER RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfge7-OVxNjxWks6INZ4qvO74
✴️ONYO RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgcFJp2U7lYfkBvrO3pYWkMt
✴️PASTA RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgdUqroA9jB0IlFDullu0oqN
✴️SOUP RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfYOZMyVakooJYA1OhjXPzE
✴️SAUCE RECIPES: https://www.youtube.com/playlist?list=PLnujfCpADfgfTpSf8l5bbN8vIUWkVKCD-
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CHECK OUT OUR AMAZON STORE:
https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln
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OUR CHANNEL:
https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA
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CHEF’S WEBSITE:
https://www.chefjeanpierre.com/
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CHEF’S ONLINE STORE:
https://chefjp-com.3dcartstores.com/
20 Comments
Your accent and stories just make the whole show even better Chef!! LOVE your work, definitely my favourite Chef.
This is an exceptional main entrée, I'd make it for a Christmas dinner , don't ever change your accent , new york
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I've been watching Chef Jean-Pierre since the 90s, I'm so happy he's still active and sharing awesome techniques and recipes with us, thanks Chef!
I tried this yesterday. I was scared, but it turned out great! I added a herb stuffing mix to the mousse and it was good.
Not sure you will read this, but emulating your butterfly of the loin technique was made easy. Super helpful; I need the knife
"No officer, I have been eating, not drinking" lmao
Thank you, Sunday dinner
Interesting recipe. Cranberries? I will leave that out myself. Maybe add diced apple. Nice dispenser. Still haven't seen you outdoor cooking yet. I have spent 16 hours or so smoking a 20# pork roast in my outdoor kitchen. Fat cap? Not a worry. It renders down. Also, cut green peppers, sauteed with the shallots. And or one diced jalapeno. Texture, a little heat. Like the pounding. A better vessel for the mousse. Dressing? Nope. Also, I would add some scrambled fresh raw eggs to the mousse. Stuffed breakfast pork. Especially if you are adding bacon. I would still smoke this. For about 8 hours or so. Check about 5 or 6 hours. As small. If I have an outdoor kitchen, you can have one to. Keep me in mind if you want to sell in bulk. We do that, for chefs. We are probably making a new broccoli cheese soup. I got hit with 40000 of 1 and 3/4 inch size florets today. No appointment for delivery. Too big for our fresh dog food. We make lots of broccoli soups. I will have to see, what it is being used in tomorrow. Again, I like your concept. For this recipe. I would probably like it better, as a breakfast recipe. Rather than dinner. Just my opinion of course.
“Just a teaspoon” and he dumps the whole ramekin
I made the stuffed pork loin with sausage mousse tonight. Would love to sent you a picture so you can tell me how I did.
If there’s a way can you write me. Thank you
"People say I don't drink alcohol, what do I do?"
"Start drinking!"
Hahaha, I laughed my head off. How can you cook not using some alcohol??? Either in the food or having it while cooking….or both…and measure carefully…
You just removed all the flavors by getting rid of the pork fat. No point in eating it after no matter what you put on top.
Excellent video, thanks Chef!
Great recipe! I am making this tonight! One question: Why egg whites and not whole eggs? Love the channel – keep 'em coming Chef!
Bravo ! Chef !
My moms pork is so dry omg🤢 cooks at 400 for 3 hours. The squeaker is dead😂
Hey chef, what temp do you cook that at. Thanks chef. It would have been nice to have learned under your classes
Officer! No one was driving! We were all in the back seat! 😋😂
I wish I could do fruity stuff when I'm cooking meat (like a duck breast with an orange or cranberry glaze) but I sadly, have never developed a taste for it. (I cook based on my taste so while I'm not picky, I have trouble with the sweet and savory side of the house. 😥)
However, HOLY 💩 all of that glorious pork!!! I would cook this for days for my family who aren't weirdos like me.
For others that LOVE bacon like me, you should SOOOO TRY Chef JPs bacon wrapped meatloaf like I did. It is heaven on a plate! I added stuff to mine and didn't use breadcrumbs because I'm doing the whole low carb thing but holy moly! It was AMAZING!!!
Chef JP, is it true that we can eat pork when it's a bit pink? I'm terrified of eating it undercooked (because of the old days) but I'd love to see a video of you teaching us about proper meat temps like pork and chicken depending on cut. I tend to wait too late when I'm cooking meats that need to be a certain temperature to eat because I don't know what temperature I should take them out, knowing they will keep cooking afterwards.