Are you overwhelmed when you head to the grocery store, or butcher for pork because you can't find the right cut of pork to make some of the amazing pork fillet recipes you recently found? It can be frustrating, I realize firsthand. I found out that a pork fillets and pork tenderloin are one in the same. Pork fillets are fundamentally a petite pork roast, of the best cut. There are multiple ways to cook a fillet, and fairly quickly because they are small, like a roast cooked for one. Whilst they can be made in a slow-cooker, it's not my preferred method of cooking any petite boneless meat, due to the fact that they dry out too quickly.
Just as you'll find various methods of cooking the pork, there are even more options in pork fillet recipes. I'd like to share my all time favourite, a tried and true companion in my recipe box for a long time now. It's easy, delicious, and versatile all the features I look for in any recipe. But, be certain to make some mashed potatoes with this one!
Pork Fillet with Mushroom Gravy
4 pork fillets
One can of cream of mushroom soup
1 package dry onion soup mix
One garlic clove, minced
black pepper to taste
? cup water
To begin,, preheat the oven to 350 F, to be sure the oven is all set whenever you are. I prefer to brown my peppered fillets in a Dutch oven, until both sides are a beautiful golden brown. I then remove the fillets from the pot and put them on a plate. Then, I pour a little amount of water in the bottom to 'scrape' up the brown remnants to mix with the water, which will later give brilliant taste to the gravy. I then add about ? of the mushroom soup dried onion soup, and garlic, and stir. The browned meat is then put back in the pot, and topped with both remaining soups. Add the remaining water, if necessary. Set the cover on and cook for 45 minutes to an hour, depending on the thickness of the fillet. When in doubt, I use a meat thermometer.
When the meat is completely cooked, I take it out of the Dutch oven and allow it stand for at least 5 minutes. This will help keep the pork's natural moisture in. If they're cut too quickly, the moisture isn't sealed, and the end result is often a dry piece of meat. But, you will notice when taking the meat out, voila...gravy is already made!
The one thing that is left is to sit down to enjoy a fantastic, but simple meal.
VARIATIONS
To get more veggies in your diet, add some cut carrots and celery to the pot just before cooking. This does change the flavor a bit, by the natural sweetness of the carrots, but in a good way of course.
Add a cup of fresh mushrooms and onion to the pot ahead of cooking.
Switch the cream of mushroom soup for cream of celery, particularly if you add the fresh carrots and celery.
Omit the dry onion soup mix, and add bacon slices for a different flavor instead.
Bon app?tit, no matter which pork fillet recipe you choose to follow!
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