There’s No Skimping on Flavor With The Poor Man’s Filet
From the moment you taste The Famous Poor Man’s Filet, you’ll know exactly why it’s so famous. This incredibly easy and fool proof recipe opts for pork tenderloin over steak filets—don’t worry you won’t regret the choice. The pork filet turns out tender, juicy and packed with flavor thanks to Black Magic Seasoning and White Magic Seasoning, both by Mis Rubin’s.
Ingredients
- 1 whole pork tenderloin also known as pork filet (8 oz is about the smallest you should use—make sure you use pork tenderloin not pork loin)
- 1 pack of bacon
- Mis Rubin’s Black Magic Seasoning
- Mis Rubin’s White Magic Seasoning
- 1 pack of toothpicks
Directions
Step 1: Trim off all fat off from the whole pork tenderloin and cut the filet into thirds. Beat each piece with a mallet until it is about a half inch thick. Cut the flattened pieces of pork into sections, so when you fold the meat once it is about the size of a filet mignon or hamburger patty (approx 4” across).
Step 2: Wrap the outside of the folded pork with one piece of bacon and secure with a toothpick. Cover both sides of the meat with a generous amount of Black Magic and White Magic. Let the filets sit for 20 minutes.
Step 3: Grill the steaks over medium heat until they reach your preferred temperature. Pork tenderloin cooks in 12 to 15 minutes on a gas grill or charcoal grill over medium heat (about 350 degrees F). Remove the filets from the grill and let the meat rest for 10 minutes before serving. Don’t skip the resting phase—it allows the meat’s flavorful juices time to reincorporate into the meat instead of running all over your plate when you cut into it.
Cooking Note: If you are new to cooking pork tenderloin, you may be wondering how to know when it’s done. The FDA considers pork safe to eat at 145 degrees F. However, the pork’s temperature will continue to rise as it rests. If you are using a meat thermometer, remove the pork from the grill when it reaches 135 degrees. After resting for 10 minutes, it will be the perfect doneness for serving.
Recipe from Mis Rubin’s/Andrew Ledell
