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 (rauw)
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 ingepakt in a laag duxelles (finely chopped mushrooms and shallots), omwikkeld with puff pastry and fried to gouden colour. a festieve preparation to the voorbeeld of the classic Beef Wellington.
thin slices pork tenderloin belegd with prosciutto crudo and fresh sage, than quickly fried in butter and deglazed with white wine and stock. a variant on the Romeinse saltimbocca alla Romana, vertaald to pork.
fried pork tenderloin in gehele lengte, served with a classic mosterdsaus based on shallots, white wine, cream and coarse Dijonmosterd. a French bistrobord That eenvoud and elegance combines.
pork tenderloin fried with fresh appelschijfjes, flambeed with calvados and afgemaakt with a normandische cream sauce. a dish that the producten of the Normandische tradition completely benut.
Japanese preparation where pork tenderloin is breaded in panko-breadcrumbs and deep-fried to crispy, goudgele schijven. served with grated cabbage, karashi-mustard and thick tonkatsusaus based on worcestershire.
pork shoulder of -nek slowly cooked on low temperature (approximately 110 graden Celsius) during 8 to 12 hours until the meat from elkaar valt. the eindresultaat is handmatig geplukt and served with bbq-sauce.
Pork Tenderloin (Filet Mignon): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
than briefly aanbranden for colour and flavour
Arroser with thyme and garlic in the laatste minuut
core 60-63°C, than 5 min rusten
first sear, cool down, then wrap in dough
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 verdraagt no heavy tannins. a elegante Pinot Noir offers soft structure, fresh acidity and kersachtige notes That the soft, fine meat aanvullen without to domineren. at grilled preparation is a light oak ageing a meerwaarde.
- Bourgogne Rouge (Côte de Beaune)
- Marsannay (Côte de Nuits)
- Beaune Premier Cru
- Carneros Pinot Noir (Californië)
the lively raspberry- and viooltjestonen of a Beaujolais-Villages of Beaujolais Cru fit perfect at light seasoned pork tenderloin. the low tannins and fresh acidity make This a versatile tafelwijn That also goed works at preparations with mustard of apple.
- Beaujolais-Villages
- Fleurie (Beaujolais Cru)
- Morgon (Beaujolais Cru)
- Saint-Amour (Beaujolais Cru)
at kruidenbereidingen of pork tenderloin, especially with rosemary, sage and lemon, of at appelcalvadossauzen is a dry Alsatian Riesling ideal. the high acidity cuts through the light vetgehalte, while mineral notes the kruidigheid support.
- Alsace Riesling Grand Cru (Schlossberg, Rangen)
- Alsace Riesling (droog)
- Mosel Spätlese (Duitsland)
- Rheingau Riesling (Duitsland)
a toegankelijke Côtes du Rhône based on Grenache offers red fruity notes, soft tannins and a warm body That goed samengaan with pork tenderloin in kruidenmarinade of with a red wijnreductie. suitable for dagelijks use in the professional kitchen.
- Côtes du Rhône Villages
- Rasteau (Rhône)
- Lirac (Rhône)
- Tavel rosé (voor lichtere bereidingen)
the full, light smoky body of Alsatian Pinot Gris with are peach- and abrikoosnuances forms a opmerkelijke combination with pork tenderloin, especially at preparations with caramelised onion, endive of nuts. the light residual sweetness in hogere selecties balances zoute of spicy kruidenkorsten.
- Alsace Pinot Gris Grand Cru (Hengst, Furstentum)
- Alsace Pinot Gris (droog)
- Alsace 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 uur. 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
