Entree: France – Filet mignon de porc rôti (roasted pork tenderloin)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Ingredients

- 1 lb (454 g) pork tenderloin, whole, trimmed
- 1 cup (185 g) long-grain white rice, dry
- 2 cups (480 ml) water (for cooking rice)
- 1 cup (150 g) frozen peas
- 1/2 cup (120 ml) water (for steaming peas)
- salt, to taste
- black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 425°F (220°C). Place an oven rack in the center position. Arrange a small roasting pan (about 9 x 9 inches (23 cm) / 23 x 9 in (23 cm)) or rimmed baking sheet large enough for the tenderloin; no fat or oil is required.
2. Pat the pork tenderloin dry with paper towels. Season all sides with salt and black pepper. Place the tenderloin on the pan and insert an oven-safe probe thermometer if available.
3. Roast the tenderloin in the preheated oven until an instant-read thermometer inserted into the thickest part registers 145°F (63°C), about 18–25 minutes depending on thickness. Remove from oven and transfer to a cutting board; tent loosely and rest for 3 minutes (minimum) before slicing.
4. While the pork roasts, bring 2 cups (480 ml) water to a boil in a medium saucepan over high heat. Add a small amount of salt (salt, to taste), stir in 1 cup (185 g) dry long-grain rice, return to a simmer, cover, reduce heat to low and cook gently for 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered 3 minutes; fluff with a fork.
5. Near the end of the rice cooking, place 1 cup (150 g) frozen peas and 1/2 cup (120 ml) water in a small saucepan. Bring to a gentle boil, cover, and simmer 2–4 minutes until peas are heated through and tender. Drain remaining water if any.
6. Slice the rested pork tenderloin into medallions about 1/2-inch (1.27 cm) thick. Adjust seasoning with salt and black pepper to taste and serve immediately with the rice and steamed peas.

1. Preheat the oven to 425°F (220°C). Place an oven rack in the center position. Arrange a small roasting pan (about 9 x 9 inches / 23 x 23 cm) or rimmed baking sheet large enough for the tenderloin; no fat or oil is required.
2. Pat the pork tenderloin dry with paper towels. Season all sides with salt and black pepper. Place the tenderloin on the pan and insert an oven-safe probe thermometer if available.
3. Roast the tenderloin in the preheated oven until an instant-read thermometer inserted into the thickest part registers 145°F (63°C), about 18–25 minutes depending on thickness. Remove from oven and transfer to a cutting board; tent loosely and rest for 3 minutes (minimum) before slicing.
4. While the pork roasts, bring 2 cups (480 ml) water to a boil in a medium saucepan over high heat. Add a small amount of salt (salt, to taste), stir in 1 cup (185 g) dry long-grain rice, return to a simmer, cover, reduce heat to low and cook gently for 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered 3 minutes; fluff with a fork.
5. Near the end of the rice cooking, place 1 cup (150 g) frozen peas and 1/2 cup (120 ml) water in a small saucepan. Bring to a gentle boil, cover, and simmer 2–4 minutes until peas are heated through and tender. Drain remaining water if any.
6. Slice the rested pork tenderloin into medallions about 1/2-inch thick. Adjust seasoning with salt and black pepper to taste and serve immediately with the rice and steamed peas.