Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Why no pork filet mignon?

Cookbook_Chip
Cookbook_Chip Posts: 1,299
in EggHead Forum
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!
Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
· Share on FacebookShare on Twitter

Comments

  • johnkitchens
    johnkitchens Posts: 5,234
    I cooked one cut thick like steak. Yummy Yummy! 

    Louisville, GA - 2 Large BGE's
    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,528
    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. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
    · Share on FacebookShare on Twitter
  • pflug
    pflug Posts: 106
    There was a thread on that... I will have to search when I get home.... Rather then in a phone.
    · Share on FacebookShare on Twitter
  • Photo Egg
    Photo Egg Posts: 12,137
    edited October 2014
    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.
    Thank you,
    Darian

    Galveston Texas
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    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 ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,528
    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) 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    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.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • itsmce
    itsmce Posts: 410
    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.  
    Large (sometimes wish it were an XL) in KS
    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    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.
    · Share on FacebookShare on Twitter
  • tulocay
    tulocay Posts: 1,737
    Great use of "meat glue". Cut a couple of pieces maybe 1" thick and glue them together .
    LBGE, Marietta, GA
    · Share on FacebookShare on Twitter

Categories