What is the pork fillet mignon?

Using a pork and fillet magnon in the same sentence, it can first evoke a picture of crispy bacon wrapped around the finest piece of cow steak, with a fillet mignon sliced ​​from a valuable roast. Although the taste is salty and more pronounced pigs, the pork fillet Mignon is another, much more common alternative. These chops, which are still often wrapped in bacon, can be prepared in almost the same way as the beef version, with fine spices and fast but slight tan in the oven or on the grill.

pigs do not have such a complicated initial system as cows, while the butchers divide their hips into eight different sections, from the shoulder to the Rump round. The pig simply has a section of the shoulder and the shoulder blade, the loins from which the ribs are cropped, the abdomen that creates the so -called realized ribs, and part of the legs that become ham. In the cow, Filet steaks are cut out of a candle that extends along the spine in Two Primal Sections: The Loin and Sirloin. For pigs the same section includes only loins, but it is anywayUndervalued piece of meat. Although Pork Filet Mignon is one of the most expensive pork, it is still usually cheaper than beef sirloin.

Since, with regard to this cut, famous, known as the most beautiful, and thus the simplest, many prefer to seal all the juices inside the stinging and then sliced ​​pieces while eating. Others prefer the pork fillet Mignon, which is cropped from the same cut over any cooking, resulting in hyper-coated burning from all sides. Regardless of the method, this cut is accessible to dry, cooking methods with a higher device such as grilling, roasting and brilliant.

Some prepare pork fillet Mignon simply shake on oil and hold meat with salt and pepper. The hot grill is everything needed for burning, naturally flavored meat. Others think forward more than that, they bathe the fillets as long as overnight in the fridge in the marinade increaseThe taste. This could be a barbecue shop or teriyaki sauce; It can also be a complex mixture of oil, fresh herbs and citrus juice. Many of them follow this marination with a quick pair, followed by a short stretch in the oven.

Another way to prepare pork fillet Mignon is first filling sirloin. Like beef sirloin, it can be stuffed, threaded and baked in the oven, so can also pork sirloin. A common technique is a quarterly sirloin without cutting all the way and creating a long, four -color roast. Then stuffing, made of ingredients such as cheese, onion, sponge and breadcrumbs, goes to these folds. Finally, Tenderloin is reversed, strung and baked. The fillets are cut when the padded roast is done.