Find More Recipes

Filet Mignon with Honey and Ginger (Tenderloin of Pork)

Ready in 1 hr + waiting

Recipe by Graham 

Along with Filet Mignon with Sage and Rosemary this is one of my all time favourites. Filet Mignon (tenderloin of pork) with Honey and Ginger has a sublime taste and will leave your guests screaming for more!

Preparation Time

15 Minutes + waiting

Cooking Time

45 Minutes

Ingredients for Filet Mignon with Honey and Ginger (Tenderloin of Pork)

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1½ lb filet mignon (tenderloin) of pork
2 tablespoons honey (Acacia is best)
1½ oz fresh ginger
1 teaspoon five-spice powder
1 tablespoons green peppercorns (finely chopped)
1 tablespoon soy sauce
2 tablespoons corn oil
2 tablespoons olive oil
  salt and pepper

How to Cook Filet Mignon with Honey and Ginger (Tenderloin of Pork)

  1. Peel the ginger and grate (shred) one half of it. Squeeze the other half in a garlic crusher then add a little salt and pepper, five-spice powder, soy sauce, honey and corn oil. Mix this well and then allow the meat to marinate in this mix for at least one hour (preferably longer). Either turn the filet or 'baste' it from time to time to ensure that the mixture has chance to permeate the meat
  2. Remove the filet from the marinade and, using the olive oil, brown it on all sides in a cocotte (or other fireproof casserole dish). Add back the marinade and cover and leave to simmer for 30 minutes, turning from time-to-time. (If the juice caramelises too quickly, add a little water to thin it).
  3. When the meat is cooked, remove from the cocotte and keep warm. Add the grated ginger and the chopped green peppercorns to the sauce in the pan and bring the liquid to near boiling. After a few minutes, your sauce will be smooth and creamy. Serve with Basmati rice or crisp, fresh vegetables.
GRAHAM'S HOT TIP:
Five-spice powder is a mixture of five spices, encompassing all five flavours of sweet, sour, bitter, pungent, and salty. It is popular in Chinese cuisine, but also used in other Asian cookery. You will find it in most good food stores.