Learn how to prepare delicious and practical dishes with this cut of meat to vary your menu

Pork filet mignon is a versatile and tasty option that can transform any lunch into a gourmet experience. With its soft texture and delicate flavor, it pairs perfectly with a variety of seasonings and side dishes. Furthermore, it is an easy alternative to make and ideal for those days when time is short. Next, see how to prepare irresistible dishes with this noble cut of pork!

• 800 g of sweet potatoes
• 1 clove of garlic, peeled and crushed
• 2 sprigs of rosemary
• 1 tablespoon of butter
• 1 kg of pork fillet mignon
• 100 ml legume broth
• Salt, ground black pepper and olive oil to taste

In a container, place the meat and season with garlic, salt and black pepper. Roll up and tie with string. Book. Then, in a frying pan, add the butter and place over medium heat to heat. Place the meat on top and sear until golden on all sides. Turn off the heat and set aside. In a refractory, place the potato balls, drizzle with olive oil and season with salt and black pepper. Add the filet mignon and rosemary sprigs and place in the preheated oven at 180°C for 45 minutes, gradually pouring in the broth. Serve then.

• 1 kg of pork fillet, cleaned and cut into medallions
• 2 garlic cloves, peeled and crushed
• 1 onion peeled and cut into cubes
• 1 cup of orange juice
• 1 tablespoon of butter
• Salt, ground black pepper and olive oil to taste

In a bowl, place the meat and season with garlic, salt and black pepper. Set aside for 20 minutes. Then, add the olive oil to a frying pan and place over medium heat to heat. Place the meat on top and sear until golden on all sides. Then remove the meat from the pan, add the onion and brown. Add the orange juice and stir to combine. Place the meat back in the pan, add the butter and mix. Cook for 3 minutes and turn off the heat. Serve then.

• 400 g pork filet mignon, cleaned and cut into medallions
• 2 garlic cloves, peeled and crushed
• 1 tablespoon of honey
• 2 onions peeled and sliced
• Salt, ground black pepper and olive oil to taste

In a container, place the filet mignon and season with garlic, salt and black pepper. Add honey, mix and cover with plastic wrap. Let it rest for 30 minutes. Then, add the olive oil to a frying pan and place over medium heat to heat. Place the meat on top and sear until golden on all sides. Turn off the heat, transfer the meat to an ovenproof dish and add the onion. Drizzle with olive oil and place in a preheated oven at 180°C for 40 minutes. Serve then.

• 1 kg of pork fillet, cleaned and cut into medallions
• 1 tablespoon of olive oil
• 1 tablespoon of butter
• 1 tablespoon of wheat flour
• 1 tablespoon tomato sauce
• 1/2 cup dry red wine
• 1 cup of hot water
• Salt and ground black pepper to taste

In a bowl, place the meat and season with salt and black pepper. Book. In a frying pan, add the oil and place over medium heat to heat. Add the meat and seal both sides. Turn off the heat and set aside. In another pan, add the butter and place over medium heat to heat. Add the wheat flour and stir until you obtain a paste. Add the tomato sauce and red wine and mix. Lastly, add the water and cook for 5 minutes. Turn off the heat and pour the sauce over the medallions. Serve then.

• 1/2 kg pork filet mignon, cut into strips
• 2 tablespoons of butter
• 1 onion peeled and cut into slices
• Salt and ground black pepper to taste

In a container, place the meat and season with salt and black pepper. Set aside for 20 minutes. Then, in a frying pan, add the butter and place over medium heat to heat. Arrange the meat on it and seal both sides. Add the onion and brown. Turn off the heat and serve immediately.