Pork tenderloin

Filet mignon de porc

What it is

The least-used muscle on the pig and therefore the most tender, but also the leanest — it has almost no fat at all, which makes it the easiest cut in the shop to ruin. Confusingly, the French name means something different from the English.

In the kitchen

Take it out at 62°C and let it rest. Pork does not need to be cooked grey, and this cut punishes it more than any other.

Goes with

Mustard Cream Sage Apple Thyme Cider vinegar Shallot Honey

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