Mignons de Porc à l’Ail

Preparation info
  • Serves


    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About

This is one of the most popular dishes at Les Halles. Yet another dish that would really benefit from a stash of good demi-glace.




Use the fork to mash half of the garlic cloves. Reserve the remaining cloves separately in the small bowl. Lay two of the tenderloins down across the cutting board. Lay some plastic wrap across them and give them a light pounding with the heel of your hand. You’re looking to flatten the tenderloins ever so slightly on the fatter end. Remove and discard