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If you want to cook a really tasty and economical recipe, I can only recommend the pork tenderloin.

Soft and easy to prepare, filet mignon can be cooked in all sauces: mushrooms, mustard, cider or even chorizo, the variations are endless. But above all, it is a meat whose price per kilo is really very affordable.

Personally, it is with a hint of Espelette pepper and peppers that I prefer it to the delight of the whole family.

Preparation: 20 min

Cooking: 1 hour

Difficulty: Easy

For 6 persons

Budget per person: € 2.57

Ingredients for 6 people

- 1 kg of pork tenderloin

- 50 cl of fresh cream

- 1 green pepper

- 1 red pepper

- 2 onions

- 1 tablespoon of powdered Espelette pepper

- 25 g of butter

- Olive oil, salt & pepper

Preperation

1. I wash the peppers, the thorns and cut them into thin strips.

2. I peel and slice the onions.

3. In a pan, I pour a drizzle of olive oil and brown the onions over high heat for 2 minutes. I then add the pieces of peppers then I let them brown over low heat.

4. Meanwhile, I cut the filet mignon into medallions about 2 cm wide.

5. In a sauté pan, I melt the butter then pour my meat. I brown it on each side over high heat for 5 minutes.

6. Once the meat has taken on a nice golden color, I salt it, the pepper, I add the crème fraîche and the powdered Espelette pepper. I mix everything well.

7. I pour my onion and pepper mixture into the sauté pan and mix again.

8. I cover and cook over low heat for 1 hour. I mix from time to time and adjust my seasoning if necessary.

9. I enjoy it hot with, for example, pasta.

Tip: Can we Store this Dish and Reheat it?

Of course and it will only be better!

Usually, when I cook pork tenderloin, I cook a lot of it and keep it in the fridge in an airtight container.

The next day, or even the next day, I reheat it in the microwave or even better, if I have time, over low heat in a saucepan.

Budget

- 1 kg of pork tenderloin: € 9.95 per kilo

- 33 cl of fresh cream: at € 2.34 per liter or € 1.17

- 1 green pepper: € 0.80

- 1 red pepper: € 0.80

- 2 onions: around 250 g at € 1.85 per kilo or € 0.46

- 1 tablespoon of powdered Espelette pepper: 15 g at 152 € per kilo or 2.28 €

An addition of € 2.57 per person or € 15.46 for 6 plates.

Did you know this recipe? I cook it very often, the meat is incomparably soft! Test it out and let me know in the comments what you think!

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Also to discover:

Economical and Tasty: my Provençal Pork Sauté!

Sweet and Salty Sweetness: My Caramel Pork Stir-Fry for Less than 3 € per Person!