Pork Fillet Mignon

By Woodrow Wilson author of The Champagne Taste/Beer Budget Cookbook

The most tender, tastiest morsel in the whole pig is the tenderloin. When it comes from a cow, the tenderloin is called fillet mignon.

Other languages use the same word for the cut whether if comes from a pig or a cow. Do they know something we don’t know? Treat the pork tenderloin with the same tender loving care you would beef tenderloin, and it will reward your taste buds at least as well for half the price.

Slice the tenderloins into 1 1/4” thick medallions and cook them like beef tournedos. They’re on the lean side, so they are best wrapped in bacon to increase their fat content and boost their flavor. Wrap them in bacon secured with wooden toothpicks. Cook them like beef steaks. Remove the toothpicks before serving.

As a tasty alternative try the following special preparation for your pork fillet mignon. You and your guests will love it.

Ingredients:

1 lb pork tenderloin medallions

bacon

salt – kosher if you’ve got it

butter or margarine

4 or 5 cloves of garlic—crushed

Worcestershire sauce

lime juice

Charcoal barbecue

Clean the grill. Light a charcoal pyramid with a four briquette by four-briquette base. Let the charcoal burn until it is lightly ashed over, and then spread the coals into an even layer about two briquettes thick using a trowel or a small hoe.

Lay the steaks on the grill directly over the glowing coals, and cook for 5 minutes. Flip the meat and shift it from directly over the fire. Top the fillets with the butter, garlic, Worcestershire sauce, and lime juice. Cook 3 to 4 minutes more.

Move to a warm platter, and remove the toothpicks.

Gas barbecue

Clean the grill. Light the burners and preheat on high for several minutes.

Wrap 1 1/4” thick fillet mignon slices with bacon and secure with toothpicks.

Cook the meat on high for 5 minutes. Flip the meat and drop the temperature to medium low. Top the filets with the butter, garlic, Worcestershire sauce, and lime juice. Cook 3 to 4 minutes more.

Move to a warm platter, and remove the toothpicks.

Visit http://www.woodrow-wilson.com. Purchase: The Champagne Taste / Beer Budget Cookbook

Woodrow Wilson is a Caltech PhD with more than thirty years experience in research and development for the military and intelligence communities. He has explored space and other exotic environments in the laboratory and in the computer. He contributed to the design and testing of space-based and ground-based anti-ballistic missile defenses. He has studied chemistry at 10,000°F, 30,000 mph collisions, plus fires and explosions in zero gravity, the aurora borealis, and more. Wilson’s work in military applications of space puts the science in this hard science fiction work Dead Astronauts.

His interests are eclectic. He published The Champagne Taste/Beer Budget Cookbook offering restaurant quality meals without quality restaurant prices. He is a Distinguished Toastmaster, and a Toastmaster District executive. He has addressed scientific meetings in Russia and Germany, and throughout North America. He addresses general audiences on technical and historical topics.