Butchery | French pork | Le Delas Rungis
Butchery | French pork
This french tenderloin, or french filet mignon, is a small, delicate and tender piece of pork that is still referred to as "mignon" even though it is no longer tied up like it used to be to make it easier to skewer. It is easy to prepare, marinated or not, whole or in pieces. It can be roasted in the oven or simmered in a casserole, preferably after gentle cooking to preserve its tenderness. It can be served in a whole host of recipes, particularly sweet and sour, with pumpkin, honey, dried fruit, onions, orange, rhubarb, but also simply with vegetables or in a crust for more festive occasions.
The grilled pork is a thin piece located along the blade, or the shoulder blade of the pig, and the rack of rib, or the top of its spine. It is a rare piece because you only get about 1kg per pig. Its fibers are long and its flesh is slightly oily, which gives it tenderness and flavor. This piece is ideally cooked in a pan, on the grill or on a plancha, preferably over medium heat so as not to harden it. Do not hesitate to make notches on each side before cooking in order to limit its duration. To preserve its tenderness, opt for an olive oil marinade a few hours before cooking.
