Pork Tenderloin (Filet Mignon)
filet mignon (varken) · pork tenderloin · filet de porc
Pork Tenderloin (Filet Mignon): what every chef needs to know
Hard to run a kitchen without Pork tenderloin — the leanest muscle of the pig — the psoas major running along the spine, barely worked during the animal's life. This results in an exceptionally tender cut with little fat or connective tissue. An average pork tenderloin weighs 300–500g. The flavour is mild and neutral, making it well suited to bold marinades, sauces and aromatics. Pork tenderloin has virtually no external membrane but does have a thin silverskin on the underside that must be removed before cooking (pull it free with a knife and a kitchen towel). Due to limited fat protection, pork tenderloin dries out quickly if overcooked. Sous vide at 58°C (136°F) gives the most consistent result. Medallions of 3–4cm thickness are the standard portioning in commercial kitchens.
Pork Tenderloin (Filet Mignon): nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Pork Tenderloin (Filet Mignon): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Pork tenderloin wrapped in a layer of duxelles (finely chopped mushrooms and shallots), encased in puff pastry and baked until golden. A festive preparation inspired by the classic Beef Wellington.
Thin slices of pork tenderloin topped with prosciutto crudo and fresh sage, quickly pan-fried in butter and deglazed with white wine and stock. A variation on the Roman saltimbocca alla Romana, translated to pork.
pan-fried pork tenderloin served whole with a classic mustard sauce based on shallots, white wine, cream and wholegrain Dijon mustard. A French bistro plate that combines simplicity and elegance.
Pork tenderloin pan-fried with fresh apple slices, flambéed with calvados and finished with a Norman cream sauce. A dish that fully exploits the products of the Norman tradition.
Japanese preparation in which pork tenderloin is breaded in panko breadcrumbs and deep-fried to crispy, golden rounds. Served with shredded cabbage, karashi mustard and thick tonkatsu sauce based on Worcestershire.
Pork shoulder or neck slowly cooked at low temperature (approximately 110°C) for 8 to 12 hours until the meat falls apart. The result is pulled by hand and served with barbecue sauce.
Pork Tenderloin (Filet Mignon): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
than briefly sear for colour and flavour
Baste with thyme and garlic in the last minute
Core 60–63°C, than rest 5 min
Sear first, cool, than wrap in pastry
Pork Tenderloin (Filet Mignon): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Pork Tenderloin (Filet Mignon): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. No seasonal peak. Ibérico pork (acorn-finished) has limited availability in autumn/winter.
Pork Tenderloin (Filet Mignon): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Pork Tenderloin (Filet Mignon): wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The delicate, lean meat of pork tenderloin cannot tolerate heavy tannins. An elegant Pinot Noir offers gentle structure, fresh acidity, and cherry-like notes that complement the soft, fine-grained meat without dominating it. For grilled preparations, a light touch of oak is an asset.
- Bourgogne Rouge (Côte de Beaune)
- Marsannay (Côte de Nuits)
- Beaune Premier Cru
- Carneros Pinot Noir (Californië)
The vibrant raspberry and violet notes of a Beaujolais-Villages or Beaujolais Cru pair perfectly with lightly seasoned pork tenderloin. The low tannins and fresh acidity make this a versatile table wine that also works well with preparations featuring mustard or apple.
- Beaujolais-Villages
- Fleurie (Beaujolais Cru)
- Morgon (Beaujolais Cru)
- Saint-Amour (Beaujolais Cru)
For herb preparations of pork tenderloin, particularly with rosemary, sage, and lemon, or with apple-Calvados sauces, a dry Alsace Riesling is ideal. The high acidity cuts through the light fat content, while mineral notes support the herbaceous seasoning.
- asace Riesling Grand Cru (Schlossberg, Rangen)
- asace Riesling (dry)
- Mosel Spätlese (Germany)
- Rheingau Riesling (Germany)
An accessible Côtes du Rhône based on Grenache offers red fruity notes, soft tannins, and a warm body that pair well with pork tenderloin in herb marinade or with a red wine reduction. Suitable for everyday use in the professional kitchen.
- Côtes du Rhône Villages
- Rasteau (Rhône)
- Lirac (Rhône)
- Tavel rosé (for lichtere preparations)
The full, lightly smoky body of Alsace Pinot Gris with its peach and apricot nuances forms a remarkable combination with pork tenderloin, particularly in preparations with caramelised onion, chicory, or nuts. The light residual sweetness in higher-selection wines balances salty or spicy herb crusts.
- asace Pinot Gris Grand Cru (Hengst, Furstentum)
- asace Pinot Gris (dry)
- asace Pinot Gris Vendanges Tardives
- Alto Adige Pinot Grigio (Noord-Italië)
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Pork Tenderloin (Filet Mignon)
How do I remove the silverskin from pork tenderloin?
Lay the tenderloin flat. Slip a thin knife under the silverskin at the thick end. Pull the membrane taut with a kitchen towel while cutting parallel to the meat. The silverskin is tough and shrinks during cooking, distorting medallions.
What core temperature should I use for pork tenderloin?
Rosé (lightly pink): 58–62°C (136–144°F). Well-done: 65–70°C (149–158°F). At sous vide 58°C/1 hour the meat is pasteurised and safe. Always rest for at least 5 minutes after cooking.
Can pork tenderloin be frozen?
Yes, to -18°C (0°F). Vacuum-seal for optimal quality retention (9 months vs 3–4 months without vacuum). Thaw in the refrigerator, never on the worktop.
At what temperature should you store Pork Tenderloin (Filet Mignon)?
Store Pork Tenderloin (Filet Mignon) at 0°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Pork Tenderloin (Filet Mignon) professionally?
The primary professional technique for Pork Tenderloin (Filet Mignon) is Sous vide at 58°C for 1-2 hours. Always verify core temperature with a calibrated probe thermometer.
Does Pork Tenderloin (Filet Mignon) contain allergens?
Pork Tenderloin (Filet Mignon) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Pork Tenderloin (Filet Mignon)
Professional substitutes for pork tenderloin (filet mignon) in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
the edelste snit of the kalf: tender, finely and neutral of flavour. Gastronomisch alternatief.
Magerder and goedkoper, zelfde bereidingstechnieken toepasbaar.
Voller of flavour, ideal for preparation on grill or in the pan.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
