Just as I was planning on giving up blogging and devoting myself full time to learning to play the accordion, I was taking a last look through my French Saveurs magazine and was dazzled by a recipe from a company advertising stoves. This recipe featured pork filet mignon, fresh fava beans and green beans. While I didn’t have any fava, I had just picked up some fresh peas and German haricots verts.
I guess companies advertising kitchen equipment are not the best sources for recipes. It’s not like they hire chefs or anything and while the recipe was a great idea, I objected to the methodology, but the marinade was exceptional.
French pork tenderloins are a bit smaller than those in the U.S., so you’ll probably have to adjust cooking time.
Yeah. Fresh peas.
The onions were brilliant! I found it unnecessary to pour the marinade into the pan as per the recipe. Boiling, boiling.
I was just going to serve the pork with the peas and green beans but my husband went: Hello? Potatoes? So that’s why.
I’m still going to learn to play the accordion. My husband bought me one for Christmas 🙂
Pork Filet Mignon with Fresh Peas and Green Beans
2 pork filet mignons
6 tbsp olive oil
6 tbsp soy sauce
Juice of 1 lime
1 tsp cumin seeds
1 tsp smoked paprika
1 tsp chipolte chile powder
1 tsp sugar
1 onion, sliced
1 1/2 cups fresh peas
1 1/2 cups fresh green beans, cut into thirds
1 really large clove garlic, slivered
2 tbsp olive oil
1/2 lb potatoes, boiled
Mix the 6 tbsp olive oil, soy sauce, lime juice, cumin seeds, paprika, chipolte powder and sugar together and place inside of a zip lock with the onions and filets, mush around and allow to marinate in the refrigerator for at least 1 hour.
Boil the peas and green beans for 5 minutes, remove and rinse with cold water, then drain.
Saute the garlic in the olive oil until aromatic, add the peas and green beans and saute for about 3 minutes. Add the potatoes, cooking for 2-3 minutes. Set aside and keep warm.
Remove the pork from the refrigerator and drain, reserving marinade. Put the filets and onions in a roasting pan and roast in a 400F oven for 30-35 minutes, pouring some reserved marinade on top after 15 minutes.