Filet mignon, in French, doesn’t only refer to the beef piece of meat. It’s also commonly used for pork tenderloin…No fat, it’s the best part . This bacon wrapped pork filet mignon is stuffed with a French cow cheese called Beaufort. Its taste is very similar to Comté cheese and a little bit tastier than Gruyère but you can easily replace Beaufort by one of these two if you prefer. Prepare your kitchen string, here we go!

Preparation time: 10 mn  Cooking time: 30 mn

Ingredients (for 4 servings)

1 pork tenderloin (1.7 lbs (800g))
6 oz (170 g) of Beaufort cheese (Click here to buy online)
12 slices of bacon
2 tablespoons of olive oil
Salt & pepper

Instructions

1/ Preheat oven to  400° F (200° C – Th 7).

2/ Remove silver skin and remaining fat from pork tenderloin.

3/ Cut tenderloin in the middle without getting to open more than one side. Leave extremities closed so cheese doesn’t escape when cooking.

4/ Dice cheese and stuff inside tenderloin. Season with salt and pepper.

5/ Wrap bacon slices around pork filet mignon and tie it up with kitchen string.

6/ Dispose wrapped tenderloin in an ovenproof dish.

7/ Pour a dash of olive oil, add salt and pepper and bake in oven until bacon looks crispy and inside is entirely cooked.

Serve with fried potatoes, green beans or mashed potatoes.

Great news for all Iphone users, French Cooking for Dummies has an application style theme that allows you to  read it easily when surfing with a mobile device. Fellow wordpress bloggers, here is the plugin . Now let’s go back to the real thing… Have you ever heard of  Spanish pork skewers called Pinchos Morunos? Pork fillet dices marinated in spices. They’re really worth the try…

Preparation time: 20 mn (+ overnight marinade) – Cooking time: 30 mn

Ingredients (for about 10 skewers)

1.1 lbs (500 g) of pork fillets
1 onion
4 tablespoons of olive oil (click here to buy online)
2 teaspoons of cumin
1/2 teaspoon of pimentón (smoked paprika)
1/4 teaspoon of grinded black pepper
1 pinch of saffron
Salt

Instructions

1/ Dice pork fillet. (Smaller pieces will get tastier with the marinade)

2/ Pour cumin, pimentón, black pepper and saffron in a bowl and mix them together.

3/ In a salad bowl, combine meat and spices.

4/ Add olive oil, a pinch of salt and stir again. Cover and leave it marinate in the fridge overnight.

5/ Thread 6 pieces of pork in each skewer.

6/ Heat grill on high heat. Grill skewers until inside meat is no longer pink or about 5 minutes. If you’re lucky enough to be making them on BBQ, they’ll take a little longer (around 15 minutes) but they’ll taste delicious