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Tasty and Economical:Pork Tenderloin.

Tasty and Economical:Pork Tenderloin.

If you want to cook a really tasty and economical recipe, I can only recommend the pork tenderloin.

Tender and easy to prepare, filet mignon can be cooked with all sauces:mushrooms, mustard, cider or even chorizo, the variations are endless. But above all, it is a meat whose price per kilo is really very affordable.

Personally, it is with a hint of Espelette pepper and peppers that I prefer it for the greatest pleasure of the whole family.

Preparation:20 mins

Cooking:1 hour

Difficulty:Easy

For 6 people

Budget per person:€2.57

Ingredients for 6 people

Tasty and Economical:Pork Tenderloin.

- 1 kg pork tenderloin

- 50 cl of fresh cream

- 1 green pepper

- 1 red bell pepper

- 2 onions

- 1 tablespoon of powdered Espelette pepper

- 25 g of butter

- Olive oil, salt &pepper

Preparation

1. I wash the peppers, seed them and cut them into thin strips.

2. I peel and slice the onions.

Tasty and Economical:Pork Tenderloin.

3. In a frying pan, I pour a drizzle of olive oil and brown the onions over high heat for 2 minutes. I then add the pieces of peppers and let them brown over low heat.

Tasty and Economical:Pork Tenderloin.

4. Meanwhile, I cut the filet mignon into medallions about 2 cm wide.

Tasty and Economical:Pork Tenderloin.

5. In a skillet, I melt the butter then pour my meat. I brown it on each side over high heat for 5 min.

Tasty and Economical:Pork Tenderloin.

6. Once the meat has taken on a nice golden color, I salt it, pepper it, I add the fresh cream and the Espelette pepper powder. I mix everything well.

Tasty and Economical:Pork Tenderloin.

7. I pour my onion-peppers preparation into the sauté pan and mix again.

Tasty and Economical:Pork Tenderloin.

8. Cover and cook over low heat for 1 hour. I mix from time to time and adjust, if necessary, my seasoning.

Tasty and Economical:Pork Tenderloin.

9. I eat it hot with, for example, pasta.

Tasty and Economical:Pork Tenderloin.

Tip:Can we keep this dish and reheat it?

Of course and it will only be better for it!

Usually, when I cook pork tenderloin, I cook a large batch and keep it in the fridge in an airtight container.

Tasty and Economical:Pork Tenderloin.

The next day, or even the day after, I reheat it in the microwave or even better, if I have time, over low heat in a saucepan.

Budget

- 1 kg of pork tenderloin:€9.95 per kilo

- 33 cl of fresh cream:€2.34 per liter or €1.17

- 1 green pepper:€0.80

- 1 red pepper:€0.80

- 2 onions:around 250 g at €1.85 per kilo, i.e. €0.46

- 1 tablespoon of powdered Espelette pepper:15 g at €152 per kilo, i.e. €2.28

An addition of €2.57 per person or €15.46 for 6 plates.

Did you know this recipe? I cook it very often, the meat is incredibly tender! Give it a try and let me know what you think in the comments!