Bacon wrapped pork filet mignon with Beaufort

Bacon wrapped pork filet mignon with Beaufort cheese recipe

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.

Bacon Wrapped Pork Tenderloin With Beaufort Cheese on Foodista

12 thoughts on “Bacon wrapped pork filet mignon with Beaufort

  1. 11/01/2009 at 4:54 AM

    this looks fantastic absolutely love this recipe cant wait to try it :)

  2. 11/01/2009 at 2:55 PM

    Ummm pork, cheese and bacon? In one dish? What could be better?

  3. 11/01/2009 at 3:34 PM

    Simple but surely delicious. Just the kind of recipe I love!

  4. kristy
    11/02/2009 at 12:33 PM

    Ooo… looks so divine! Am I invited?

  5. 11/02/2009 at 7:09 PM

    It’s always funny to see pork wrapped with more pork. Funny but good. The cheese is different too. Must add a nice creaminess to the dish.

  6. 11/03/2009 at 6:57 AM

    Tenderloin tends to be a bit lean for my tastes, so I love the bacon Beaufort treatment. This sounds delicious!

  7. 11/22/2009 at 2:19 PM

    Yummy…sold on the bacon, especially with the tenderloin. I’m thinking – sage pesto, chestnut and fried sage crisps and maybe some fresh apple sauce to serve! Yum

  8. 01/11/2010 at 3:21 PM

    wow, this sounds absolutely gorgeous!

  9. rebecca
    01/11/2010 at 3:37 PM

    wow heavenly love this dish

  10. 04/09/2010 at 2:57 PM

    When you say “cut tenderloin in middle without getting to open more than one side” does that mean to make a pocket? or just not cutting in half?… i usually stuff mine by shoving the handle of a wooden spoon down the middle all the way through to make one long “tube cavity” and stuffing that. You’re way seems a little quicker, so i’d like to give it a try.

  11. 04/14/2010 at 8:06 PM

    It means to make a pocket, but I often have troubles with the cheese coming out… I was still looking for a better way to do it… So I think you’re actually the one with a solution! Thanks :D

  12. 02/02/2011 at 7:14 PM

    It? s the first time I’ve heard that in Macedonia, obits are an strange observe. You have wonderfully written the publish. I’ve liked your way of writing this. Thanks for sharing this.

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