Pork filet mignon (tenderloin) with tagliatelle

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Country Style Pork 'Filet Mignon' (Tenderloin) with Tagliatelli

(Filet Mignon de Porc de la campagne)

A warming pot-cooked dish for autumn or winter based on a classic French country dish.

These quantities are for 2 to 3 people (depending on how hungry you are), so half, double or whatever depending on the number of people you are cooking for.

Pot Casserole

Extra virgin olive oil

200g "Lardons" (smoked) or thick cut pancetta or very thickly cut bacon chunks

5 shallots (or 3 small onions)

1 tenderloin of pork

Rock salt and coarse steak pepper

2 garlic cloves

10 button mushrooms

200ml white wine

4 bay leaves

3 sprigs of fresh thyme (dried can also be used)

3 sprigs of fresh oregano (or 1 teaspoon of dried)

200ml chicken stock

10 cherry tomatoes (or 3 large tomatoes)

Pasta

Fresh or dried pasta (tagliatelli is best for this dish)

Water

Salt

Olive oil

Pot Casserole

1 hour 45 minutes before serving - Cover the base of a large casserole pot with olive oil and place on a high heat. Add the lardons and peeled whole shallots into the pan and fry lightly.

Roll the tenderloin in salt and coarse pepper then brown in the pot on all sides. Add the pressed garlic and the mushrooms. Fry for about 2 minutes.

Add 200ml of white wine with the bay leaves, thyme and oregano. Reduce for about 5 minutes (to about half the volume of liquid).

Add the chicken stock. When back to the boil, turn down the heat and leave to gently simmer for one and a half hours (90 minutes) with the lid on but leaving a small gap for vapour to escape. If the juice is being lost too quickly during the cooking, simply place the lid on properly to slow the loss of liquid.

Halfway through the cooking, turn the meat over in the pot.

10 Minutes before serving - add the tomatoes to the pot.

Boil some water with a large pinch of salt for the pasta. If using fresh pasta, only about 2 to 3 minutes will be needed, whereas about 8 to 10 minutes are needed for dried pasta.

Remove the meat from the pot and allow to rest.

Taste the sauce in the pot. Re-season if required. Return to a high heat and remove the lid if further reduction is needed. If all is OK then turn off the heat.

Thickly slice the meat.

Serving

Serve the meat on a bed of pasta with some tomato, mushroom and onion at the side. Sieve the remaining juice and spoon over the meat. The remaining sauce can be served at the table in a sauce dish.

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