Better Cuisine: Filet Mignon of Pork with Balsamic Rosemary Sauc - WFSB 3 Connecticut

Better Cuisine: Filet Mignon of Pork with Balsamic Rosemary Sauce

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Prudence's Filet Mignon of Pork with a Balsamic Rosemary Sauce

Prudence Sloane

Filet Mignon refers to the most tender cut of beef, but why not use pork instead? The pork tenderloin is economical, flavorful and easy to cook. At D&D Italian Market in Hartford, they divide the tenderloin into a filet mignon cut. The pan juices from the pork make an excellent base for a rich and flavorful sauce.

Makes four 3-ounce portions with plenty of sauce

Ingredients:

Four 1 ½" thick medallions of pork tenderloin
½ tablespoon butter and ½ tablespoon canola oil
four  2" sprigs of rosemary
¼ cup Roland Balsamic Fig Glaze (or ¼ cup balsamic vinegar & 3 tablespoons light brown sugar)
2 tablespoons Dijon mustard
½ -1 cup low sodium beef stock

Directions:

Pre-heat the oven to 350 degrees.

Trim the pork filets of any excess fat. With butchers twine tie around each filet to help hold its shape (see demo).

Pat the pork medallions dry and generously pepper on both sides.

Over med-high heat, heat an ovenproof sauté pan large enough not to crowd the fillets. When hot add the butter and canola oil and sprinkle the pan with a little salt.   Add the pork, cut side down, and let brown for 1-2 minutes without disturbing. Turn over and brown the other side. Turn the pork on its sides and lightly brown (about 1 minute). Put the rosemary in the pan and place the pork portions on top. Put the pan in the middle of the oven and continue cooking until the internal temperature reaches 135 degrees for pink – (about 5 minutes.) If you want it completely done let it cook until 145 internal. The temperature will rise about 5-8 degrees as it sits. The National Pork Board took the safety temperature down from 150 to 145 degrees. Remove the pork and rosemary from the pan and let rest while making the sauce.

In the sauté pan that the pork was browned in add the Balsamic fig glaze (or the balsamic vinegar and sugar and simmer until syrupy). Add the beef stock and then whisk in the Dijon mustard. Simmer until it's the consistency of a pourable gravy adding more beef stock or water as necessary.

Spoon the sauce onto individual plates. Top with a pork filet and a cooked rosemary sprig.  Serve with roast potatoes or pasta, and some broccoli rabe.

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