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.
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#jerusalemartichoke #porktenderloine #plating
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Can I please ask how do you keep everything warm whilst getting ready to plate? Thanks
👍👍👍SUPER
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…
What kind of artichokes are pls??
the burned shallots were poached first correct?
BEAUTIFUL!
Phenomenal
how is this not icecold
Hi chef Majk! I just made this for my family and they loved it. Love your videos, keep up the good work 🙂
Is it possible to cut the artisjok beforehand and how do you prevent them from coloring?
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
Superb again.
Very easy and elegant recipe. I will try. How long can we keep the apple puree in the fridge?
M
Perfect chef 💯😎
Just give clear, those are definitely Sunchokes
Can't find jerusalem artichokes. What else would be good to make into chips like that
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?
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!
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.
I like my tenderloin to fall apart
Keep the good work man
A star is born
is that a Sunchoke not and artichoke??? im confused
Yessss!
Once again! Love all your recipes Chef Majk!
Keep it coming and hats off to you!
What is the liquid you add at 5.42?
Chef.. just give me a opportunity to work with you. I worked in Carnival Cruise, USA. Now Jobless.
This man spent so much time improving his cooking he forgot to improve his pronunciation
Hello Chef , great recipe and channel , just subscribed
Can I ask you from where you bought the gorgeous plate for the pork ? Thanks 🙏
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 😉
where do you buy your dinnerware?
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.
muchas gracias por enseñarnos las técnicas culinarias chef.
saludos desde Bolivia
Chef can you teach us about word in kitchen like . .Saute pan fried Confit
Excelent chef Majk
Hi Chef!
Where is the recipe for this dish?
I admire your work Chef Majk! Bravo, now you made me hungry again >.<
😍😍😍 looks really yummy 😋 😋 😋…🥂🥓 🙏
Like, comment, watch! 🙂 Come on YT algorithm!
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 😊❤️
Looks amazing chef👍👍👍👍
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.