This is actually my go meat over any other type based on versatility. As you can see, a pack of 4 tenderloin filet is very inexpensive. I use each file in a different cut for several meals. For instance, I use almost one filet for my bistec’s for 2 people in today’s recipe.
Then I use the second filet to roast in the oven. The third filet I cut “filet mignon” style and wrap with bacon to mimic the mignon recipe, or I leave it without and pan sear it until brown and 100% cooked. Finally, I cut the 4th filet in cubes for two different meals, my tenderloin chili and my “carne frita” (fried pork chunks.) Boom!
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost: $6.00 or $3.00 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
½ to 1 pork loin tenderloin filet (ea. pack contains 4 filet) $2.85
1 tbsp. Angie’s basting olive oil (.40)
1 tbsp. Roasted garlic and herbs seasoning (.20)
1 spring of fresh Rosemary herb (.20)
½ box of ripe plantains ($1.10)
1 avocado ($1.25)
Clean the filet of all fat, pat dry, cut in the middle, then lengthwise, then pound flat with your “kitchen hammer”.
Season well with my basting olive oil, Roasted garlic and herbs and fresh Rosemary.
In a skillet, sear the steaks in its own marinate oil. Allow to rest while you micro the plantains.
You are all set. Slice the avocado and add any other veggies you have left over from yesterday on the fridge and enjoy this frugal yet delicious meal!
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.