Jul 14 2026
Restaurants›Petit Louis Bistro›Filet De Porc Grillé Recipe

Filet De Porc Grillé Recipe

Inspired by Petit Louis Bistro
Time1h
Serves4

Pork Tenderloin, Navy Bean Ragout, Lardon, Persillade, Red Wine Sauce

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Ingredients

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Pork Tenderloin

Navy Bean Ragout

Lardon

Persillade

Red Wine Sauce

Method

Pork Tenderloin Preparation

  1. 1

    Season and Sear Pork Tenderloin

    Preheat grill to medium-high heat. Rub pork tenderloin with olive oil, salt, and black pepper. Sear the tenderloin on all sides until browned, approximately 3-4 minutes per side.

  2. 2

    Grill the Pork

    Transfer the seared pork tenderloin to the grill and close the lid. Cook for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove from grill and let rest for 5 minutes before slicing.

Navy Bean Ragout Preparation

  1. 3

    Sauté Vegetables

    In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté until softened, about 5-7 minutes.

  2. 4

    Add Garlic and Beans

    Stir in minced garlic and cook for an additional 1 minute. Then, add cooked navy beans, chicken broth, thyme, and bay leaf. Bring to a simmer.

  3. 5

    Cook Ragout

    Cover and cook the ragout for about 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.

Lardon Preparation

  1. 6

    Cook Lardon

    In a skillet over medium heat, cook diced pancetta or bacon until crispy, about 5-7 minutes. Remove from skillet and set aside, leaving the fat in the pan.

Persillade Preparation

  1. 7

    Make Persillade

    In a small bowl, combine finely chopped parsley, minced garlic, and olive oil. Mix well to combine.

Red Wine Sauce Preparation

  1. 8

    Sauté Shallots

    In the same skillet used for the lardon, add chopped shallots and sauté for about 3-4 minutes until softened.

  2. 9

    Add Wine and Reduce

    Pour in red wine, scraping the bottom of the skillet to deglaze. Bring to a boil and reduce by half, about 8-10 minutes.

  3. 10

    Finish Sauce

    Remove from heat and whisk in butter until melted. Season with salt and black pepper.

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