I found this interesting recipe here for filet mignon de porc. It uses vanilla. And coriander. Together!
And since another friend brought me vanilla beans back from Madagascar a day after I had used my last one (I could start trafficking these), what better way to get them put to good use than … to use them!
You need about two pounds of pork filet mignon. You can see what the cut looks like in the picture down below, but it’s basically long and boneless. I ended up doubling the recipe for the sauce and adding 1.5 times the amount of meat because we had guests.
Preheat the oven to 210°C (425°F).
To prepare the vanilla bean, you slice it lengthwise and scrape out all the insides with a spoon.
Put that in a saucepan along with 3T (30 grams) of butter (remember my picture shows double the portion).
Add 4 T of honey
a teaspoon of coriander 
and just a tiny bit of salt – ¼ teaspoon. You’re going to be generously salting and peppering the meat so you don’t want to go overboard on the salt.
Now, you need to heat 2 teaspoons of olive oil in a skillet and let that skillet get good and hot. In fact, a very hot pan is one of two key things you need to know about successfully preparing meat. The outside should be crispy and the inside tender.
The other key thing is to salt the meat generously. And to pepper it too in this case.
When I turn the meat over to cook on the other side, I do salt it again, but I don’t pepper the other side as I don’t want to overdo it. 
Once browned, place the meat in the pan and pour the melted sauce over it.
Ideally you will continue to scoop up the sauce and pour it all over the meat several times during its 30 minute cook time. But if you’re lazy like I am, you can just take it out at the end of the cook time, pour the sauce over it and put it back in for 3 minutes under the grill to give it that lacquered look.
Now I think this would taste good with some ….
sweet potatoes!
And I was right.
(Thank goodness! Because we had company and there was no room for error).
- 800 grams (2 lbs) filet mignon of pork
- 3 Tablespoon butter
- 1 vanilla bean, insides scraped
- 4 Tablespoon honey
- 1 teaspoon coriander
- ¼ teaspoon salt
- 2 teaspoons olive oil
- salt and pepper to season
- Preheat the oven to 210°C or 425°F.
- Melt the butter, vanilla, honey, coriander and salt in a saucepan.
- Salt and pepper the pork.
- Heat the olive oil in a skillet til very hot then brown the meat until it's crispy.
- Place the browned meat in a casserole dish and pour the melted sauce over the meat.
- Bake in the oven for 30 minutes.
- When it's done, pour sauce over the meat and put it under the grill for 3 minutes.
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Please remind me never to come to this blog when all I’ve had all day is two PopTarts and a glass of ginger ale. 😉
YUM!!! I am drooling a little bit on my keyboard 🙂
I am pinning this one to try for sure.
Oh thank you!
MMMMM! My inlaws brought up some pork for our freezer when they came to visit our new babe. I think I’ll be pulling it out of the freezer for this soon!
Came to say I giggled at your uterus comment on my blog 🙂 Just when we think we’re ready to say done, the thought of 3 doesn’t sound so bad.. and speaking of children the recent post with all of yours in it is lovely- they are all so gorgeous!
Yes, you always think you’re done and then your baby starts to grow and there’s all this cuteness around you. 🙂
When I saw the title and thumbnail, I thought, “No way.” When I read through, I got a little light headed and thought, “I am making this.” It looks like a good Christmas Eve dinner for my family.
Do let me know if it turns out well – and thank you!
Yum! Is pork filet mignon the same thing as pork tenderloin? It looks like it… and I just bought some and could use this recipe instead of my same old boring one! If I can just find a vanilla bean…..
I guess it is. I wasn’t sure if it was called the same thing in English as French, but tenderloin sounds right. I think you could probably substitute vanilla extract, but the bean gives all those tiny flecks and probably has a stronger taste. I hope you like it.
Just the name sounds so fancy. I love sweet potatoes and consider myself a pretty good cook/baker, until it comes to meat. I always get so nervous with any type of meat. This recipe looks easy and delicious, I’ll let you know how mine turns out.
Marie, I used to be so intimidated by meat but I have learned a LOT in France and I’ll be sharing all the tips I know. 😉
Your pictures are so lovely and your descriptions so delicious, you make me feel as if I could actually cook this.
Oh, the weight of the words “as if.”
We shall see.
p.s. I would eat sweet potatoes every day of the year. So thanks for an inspiring side dish!
You can do it! You can do it!
Heads up to your image and instructions. It was very detailed and I’d like to copy the recipe and share it with friends.
I was drooling with your food in here actually. A bit gross but its true. hahaha
Hi Lei – you’re sweet. Drooling is a compliment in my book. I found your comment in spam and retrieved it – thanks a lot for your visit.
Yum! Looks like it is a nice syrupy glaze. Real vanilla beans! Your friends spoil you! LOL! I just saw 1 or 2 beans in a jar for sale at the grocery store and they cost a fortune!
Have never fixed pork tenderloin, but may try it now.
Vanilla beans from Madagascar–wow!
I don’t eat pork but really, what a fabulous combination! Vanilla sounds like an amazing addition. And why don’t my friends bring me things from Madagascar? 🙂
I was trying to think what else you could use this recipe with and I think turkey leg might be the closest – it needs enough dark meat without too much flavor like lamb and beef.
You are so brave to try out a recipe you had not done before when guests are coming over!