Pork tenderloin mignon is a cheaper alternative to beef tenderloin, and can be cooked in similar ways. It is a lean and tender cut of meat that can be roasted, grilled, or stuffed with various fillings.
Using pork and filet mignon in the same sentence might initially conjure up an image of crispy bacon wrapped around the tenderest piece of a cow’s steak, with the filet mignon sliced from prime tenderloin roast. Though the taste is saltier and more distinctly sty, a pork tenderloin mignon is another much cheaper alternative. Still often wrapped in bacon, these cutlets can be prepared in much the same way as the beef versions, with subtle seasonings and quick but mindful cooking in the oven or on the grill.
Pigs don’t have as complicated a primordial system as cows, with butchers dividing their flanks into eight distinct sections, from shoulder chuck to rump girth. A pig simply has an arm and shoulder blade section, a loin from which the ribs are cut, the belly which produces what are known as spare ribs, and the leg section which becomes the ham. In a cow, tenderloin steaks are cut from a tenderloin that extends along the backbone into two primary sections: the loin and the sirloin. For pigs, the same section is enclosed by the loin alone, but it’s an equally lightly processed piece of meat. Although pork tenderloin mignon is one of the most expensive pork tenderloins, it is usually still cheaper than beef tenderloin.
Considering the historic juiciness of this cut, known as the leanest and, therefore, the most tender, many prefer to seal in all the juices inside by roasting the whole tenderloin, then chopping up chunks during meals. Still others prefer a pork tenderloin mignon that is trimmed from the same cut before any cooking, resulting in a hyper-seasoned sear on all sides. Regardless of method, this cut is well suited to drier, higher-heat cooking methods such as broiling, roasting, and broiling.
Some make pork tenderloin mignon by simply rubbing some oil and mincing the meat with salt and pepper. A hot grill is all you need for naturally seared and flavored meat. Others take it further than that, soaking the fillets overnight in the refrigerator in a flavor-enhancing marinade. This could be store-bought barbecue or teriyaki sauce; it could also be a complex blend of oil, fresh herbs, and citrus juice. Many follow this union with a quick sear, followed perhaps by a short stretch in the kiln.
Another way to make pork tenderloin mignon is to stuff the tenderloin first. Just as beef tenderloin can be stuffed, strung and baked in the oven, so can pork tenderloin. A common technique is to quarter the tenderloin without cutting all the way through, creating a long, four-panel roast. Then, a filling enters these folds, made with ingredients like cheese, onion, mushrooms, and breadcrumbs. Finally, the tenderloin is rolled up, pulled together and cooked. The fillets are cut at the end of the cooking of the stuffed roast.
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