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Filet Mignon with Honey and Ginger (Tenderloin of Pork) Recipe

Filet Mignon with Honey and Ginger (Tenderloin of Pork)

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

Along with Filet Mignon with Sage and Rosemary this is one of my all time favourites. Filet Mignon (tenderloin of pork) with Honey and Ginger has a sublime taste and will leave your guests screaming for more!

      Preparation Time: 15 Minutes + waiting

      Cooking Time: 45 Minutes

Ingredients for Filet Mignon with Honey and Ginger (Tenderloin of Pork)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1½ lb
filet mignon (tenderloin) of pork
2 tablespoons
honey (Acacia is best)
1½ oz
fresh ginger
1 teaspoon
five-spice powder
1 tablespoons
green peppercorns (finely chopped)
1 tablespoon
soy sauce
2 tablespoons
corn oil
2 tablespoons
olive oil
 
salt and pepper

 

How to Cook Filet Mignon with Honey and Ginger (Tenderloin of Pork)

  1. Peel the ginger and grate (shred) one half of it. Squeeze the other half in a garlic crusher then add a little salt and pepper, five-spice powder, soy sauce, honey and corn oil. Mix this well and then allow the meat to marinate in this mix for at least one hour (preferably longer). Either turn the filet or 'baste' it from time to time to ensure that the mixture has chance to permeate the meat
  2. Remove the filet from the marinade and, using the olive oil, brown it on all sides in a cocotte (or other fireproof casserole dish). Add back the marinade and cover and leave to simmer for 30 minutes, turning from time-to-time. (If the juice caramelises too quickly, add a little water to thin it).
  3. When the meat is cooked, remove from the cocotte and keep warm. Add the grated ginger and the chopped green peppercorns to the sauce in the pan and bring the liquid to near boiling. After a few minutes, your sauce will be smooth and creamy. Serve with Basmati rice or crisp, fresh vegetables.


Graham GRAHAM'S HOT TIP:
Five-spice powder is a mixture of five spices, encompassing all five flavours of sweet, sour, bitter, pungent, and salty. It is popular in Chinese cuisine, but also used in other Asian cookery. You will find it in most good food stores.
 
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Reviews of Filet Mignon with Honey and Ginger (Tenderloin of Pork)

Rating 5 out of 5 - Many cooks will make this recipe again December 30 2014
I made this exactly as described. It was much easier than it sounds and one of the best things I have ever tasted. Served it with sweet potatoes which was a lovely pairing. Party in your mouth deliciousness! Wow! Even my daughter had seconds and she's VERY fussy. Definitely a keeper.
(5 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again April 14 2013
This is a really great recipe for tenderloin of pork. The mixture of honey, ginger and various spices is so good. Big thumbs up from all my guests and an extra hug from my husband afterwards! Well worth it.
(3 reviews)
 

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