I’m tired of telling you how much I like pork and how, contrary to what you think, it is a lean meat. While beef has fat interspersed with the fibers, pork (some cuts) has visible fat and once removed, this meat is comparable to white meat.
Pork filet mignon is a meat that we never miss at home. I buy the pieces whole and freeze them. It has the same shape as beef fillet, only it is smaller. We often pass by this cut at the market or butcher’s and don’t even notice it, but stay tuned, friends, it’s cheap and delicious meat.
This time I cut it into medallions and seasoned it the way I taught –> here. The seasoning in pork makes all the difference because it is a light-colored meat.
Then it was just a case of sealing on both sides (covering a little to smother and cook inside and serve on a bed of puree (recipe –> here). Lazy holiday treat!
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