Pork Filet Recipe

Prepare the meat

Remove the 8 oz pork barrel-cut medallion from the refrigerator 20–30 minutes before cooking to bring it closer to room temperature. Pat dry thoroughly with paper towels. This promotes even searing.

Season

In a small bowl combine 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/4 tsp garlic powder and 1/4 tsp smoked paprika. Rub the pork all over with 1 tablespoon olive oil, then evenly season with the dry spice mix, pressing gently so the spices adhere.

Preheat and oil the grill

Preheat a charcoal or gas grill to medium-high (about 425–475°F / 220–245°C). If using a grill pan or cast-iron skillet on the stovetop, preheat over medium-high until very hot and lightly coat grates or pan with a high-smoke-point oil.

Chargrill

Place the pork medallion on the hot grill grates directly over the heat. Sear 3–4 minutes without moving to develop good char marks. Rotate 45 degrees if you want cross-hatched marks and cook an additional 1–2 minutes on the same side. Flip and cook the other side 3–4 minutes until the internal temperature reaches 140–145°F (60–63°C) for slightly pink, juicy pork or 150°F (66°C) if you prefer no pink. Use an instant-read thermometer inserted into the center to check.

Butter baste and rest

During the last minute of grilling, place 1 tablespoon unsalted butter and the thyme sprigs on top of the pork so they melt and aromatize it (or transfer the pork to a warm pan, add butter and thyme and spoon the butter over the meat for 30–60 seconds). Remove the pork from the grill and transfer to a cutting board. Tent loosely with foil and let rest 5–7 minutes to allow juices to redistribute; carryover will raise temperature slightly.

Finish and serve

After resting, if desired squeeze a little lemon (to taste) over the filet. Slice against the grain into medallions or serve whole. Spoon any collected resting juices or melted butter and thyme over the meat and serve immediately.