Filet de porc au four, or baked pork tenderloin, is made by rubbing a pork tenderloin with seasonings and baking it in the oven for 20 to 30 minutes. Pork tenderloin cooks quickly and should be removed from the oven when a meat thermometer reads 160 degrees Fahrenheit.
The most popular methods of cooking pork tenderloin are with rubs and by marinating. Make a simple rub of 1 crushed clove of garlic, 1/4 teaspoon of salt, 1/8 teaspoon of pepper and 1 1/2 teaspoons of finely chopped fresh rosemary, and rub it onto all sides of a 3/4-pound tenderloin. Place the pork in a lightly greased baking pan, and bake at 425 degrees Fahrenheit for 20 to 30 minutes, or until a meat thermometer reads 160 degrees Fahrenheit.
Make a popular marinade by combining 2/3 cup of chicken broth, 1/4 cup of soy sauce, 1/4 cup of brown sugar, 3 tablespoons of ketchup, 3 tablespoons of finely grated fresh ginger, 3 cloves of minced garlic and 1 tablespoon of cider vinegar in a large resealable bag. Add a 3/4 pound pork tenderloin, and seal the bag. Marinate in the refrigerator for two hours, turning the bag often. Bring the pork tenderloin to room temperature, pat dry, and brown all sides in a skillet. Place it in a baking dish and bake at 425 degrees Fahrenheit for 15 minutes, or until a meat thermometer reaches 155 to 160 degrees Fahrenheit.