Why no pork filet mignon?

Cookbook_Chip

Question- I did a yummy pork tenderloin the other night.  Always good.  But then it hit me - why don't we ever cut those in to 2" thick "steaks" like we do with beef?  Maybe some do - but I have never seen that on this forum.  I think grilled would be awesome- especially bacon wrapped.  Have you done it?  I think I will try!

johnkitchens

I cooked one cut thick like steak. Yummy Yummy! 

Skiddymarker

I think the term is not used for pork. Beef filet mignon is the small end of the tenderloin, cut in thicker slice (filet) from the nice or tiny (mignon) end of the tenderloin. (that's the way it was explained to me) If you take a slice in the middle of the tenderloin, don't think it is technically a filet mignon, it is a great steak whatever it is called. 

Pork tenderloins are typically much smaller and the small end would be very hard to slice as a steak. Your idea to take the larger parts of the pork tenderloin and slice then wrap is quite common - but - you are right I have not noticed a post of one here. Personally I wrap the whole tenderloin and cook it as one piece, slicing after the cook. Just easier to handle. 

pflug

There was a thread on that... I will have to search when I get home.... Rather then in a phone.

Photo Egg

Seen some great posts from "Lawnranger" and others with bacon wrapped pork tenderloin.

Might have been on the other forum. They are very good but I don't remember posting photos either on my cooks.

SGH

Pork filet mignon is simply the tenderloin cut into steaks. Northerners call this pork medallions if you will. Southerners call it pork tenderloin steaks. As with most things the southerners are correct in the terminology

Skiddymarker

SGH said:

Pork filet mignon is simply the tenderloin cut into steaks. Northerners call this pork medallions if you will. Southerners call it pork tenderloin steaks. As with most things the southerners are correct in the terminology

Us GWN northerners do call them pork tenderloin steaks just like southerners, pork medallions are thinner slices usually fast fried or breaded as cutlets/schnitzels (depending on which side of the Alps you came from) 

SGH

True pork medallions are served 2" thick south of the Mason Dixon line. Once you are south of Central Ms. They are no longer called medallions but steaks. I see no error in my claim. Just merly stating what I know to be true and proper my friend.

itsmce

Thanks for the reminder.  YEARS ago I used to slice double width slices (about 3" thick) of pork tenderloin, butterfly it, wrap in bacon, teriyaki marinate, and grill.  Now that I'm among the lucky BGE owners, I'll give it a try again.  

Eggcelsior

SGH said:

True pork medallions are served 2" thick south of the Mason Dixon line. Once you are south of Central Ms. They are no longer called medallions but steaks. I see no error in my claim. Just merly stating what I know to be true and proper my friend.

Regional colloquialisms are not proper, that's why they are colloquialisms.

Truth is relative, in this case.

tulocay

Great use of "meat glue". Cut a couple of pieces maybe 1" thick and glue them together .