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rôti de porc dans le filet

English translation: pork tenderloin (roast/joint) / pork roast, tenderloin end

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:rôti de porc dans le filet
English translation:pork tenderloin (roast/joint) / pork roast, tenderloin end
Entered by: PB Trans

18:54 Aug 22, 2006
French to English translations [PRO]
Cooking / Culinary / Rôti de porc à la bière d’érable
French term or phrase: rôti de porc dans le filet
Un rôti de porc dans le filet de 2.5 livres (2.2 kg)
1 1/3 tasse (330 ml) de bière à l’érable
1/4 de tasse (65 ml) de sirop d’érable

(...)

Dans une cocotte, dorer la côte de porc sur toutes les faces dans l’huile et le beurre.
Retirer le porc et réserver.
PB Trans
Local time: 10:28
pork tenderloin
Explanation:
The expression "dans le filet" refers to the type of cut.

FILET = TENDERLOIN

The short round muscles which lie underneath and on each side of the backbone. They extend from the loin butt almost to the last rib.

EXAMPLE

Filet de bœuf au pesto

Ingrédients (pour 6 personnes) :

1 kg de rôti de bœuf coupé dans le filet, 300 g d’aubergines, 1 poivron jaune, 1 poivron rouge, 1 oignon blanc d’Italie, ail, tomates cerises, Pesto Carli, persil, Huile d’Olive Vierge Extra Carli, sel, poivre en grains.

Préparation et cuisson : environ 40 minutes.

http://www.oliocarli.fr
Selected response from:

JCEC
Canada
Local time: 05:28
Grading comment
Thank you all for your input. The author confirmed that "dans le filet" is indeed the cut. I did some extra research and came up with the info from the GDT (in my note above) that confirms the expression "dans le..." when it comes to cuts of meat. I also did research and found that the expression for a cut of meat is "roast" and as Dusty says, the word roast comes after the type of meat (because the meat is not yet roasted). See definition of roast here: http://www.wordreference.com/definition/roast (a piece of meat for roasting and of a size for slicing into more than one portion). I then specified that the cut of pork roast is tenderloin. I found a great website from a major Canadian meat company that confirms the use of "pork roast, tenderloin end" (http://www.mapleleaf.com/ConsumerProducts/Medallion/r-rosemarypork.aspx). Also, there is interesting info about cuts of pork here: http://www.askthemeatman.com/pork_loin_cuts.htm
3 KudoZ points were awarded for this answer



Summary of answers provided
5 +8pork tenderloin
JCEC
4roast tied pork
Mark Nathan
4 -1netted pork roast
Cetacea


Discussion entries: 7





  

Answers


20 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): -1
netted pork roast


Explanation:
"netted" and "tied" is not the same, even if it does have the same effect. "filet" is indeed a sort of loosely woven sock that's pulled over the meat, while "tied" implies using a string--and some handiwork by the butcher...


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Note added at 23 mins (2006-08-22 19:18:20 GMT)
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See e.g. http://www.maloneysbaloney.com/freshmeat2.htm


--------------------------------------------------
Note added at 28 mins (2006-08-22 19:22:23 GMT)
--------------------------------------------------

It's "rôti de porc *dans* le filet", in other words: pork roast *in* a net. Nothing to do with tenderloin or filet at all.

Cetacea
Switzerland
Local time: 11:28
Native speaker of: Native in GermanGerman
PRO pts in category: 4

Peer comments on this answer (and responses from the answerer)
agree  Janet Ross Snyder: pork, suitable for roasting, in a net
54 mins
  -> Thanks, Jil.
agree  sarahl (X)
1 hr
  -> Thanks, Sarah.
disagree  Tony M: When buying meat, it is not yet 'roasted', and the 'filet' refers to the cut, NOT any kind of net!
3 hrs
  -> Please send your comment to this and dozens of other recipe sites as well. http://www.cooksrecipes.com/pork/tuscan_roast_leg_of_pork_re...
disagree  CMJ_Trans (X): sorry but the only thing netted round here is you!
11 hrs
  -> Please send your comment to this and dozens of other recipe sites as well. http://www.cooksrecipes.com/pork/tuscan_roast_leg_of_pork_re...
disagree  df49f (X): contre-sens :)) regardless of what dozens of recipe sites may say, it is NOT a net of any kind, but the cut- parfait exemple des limites de la bonne compréhension d'une langue par les non-natifs non-biculturels/just ask him & bet you he'll laugh too :)))
17 hrs
  -> While the expression may indeed refer to the cut here, I'm sure that my source, a French chef at a well-known restaurant near Paris, will be happy to learn that he knows neither French nor cooking...
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7 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
roast tied pork


Explanation:
I had to translate this quite recently and ended up ringing the restaurant.
It means that the pork - usually loin - is cooked in a sort of elasticated string sock. These "filets" are sold ready to use in France.

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Note added at 11 mins (2006-08-22 19:05:54 GMT)
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The point of them is that everything stays in place and you can serve nice regular slices. Also the meat cooks evenly.

--------------------------------------------------
Note added at 19 mins (2006-08-22 19:14:02 GMT)
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To avoid any confusion, it is not a roast fillet of pork - "filet" refers to the string.

--------------------------------------------------
Note added at 23 mins (2006-08-22 19:18:12 GMT)
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Ah! I am having doubts now about the fillet/tenderloin - perhaps it is the cut after all.
I will dig out my old translation.

--------------------------------------------------
Note added at 32 mins (2006-08-22 19:26:38 GMT)
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Sorry - I think I am wrong. The expression that I translated was "nettoyer le mignon de porc. Mettre en chaussette."
In fact, I think the right answer is simply Roast Pork Tenderloin.

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Note added at 33 mins (2006-08-22 19:27:48 GMT)
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I remembered it as filet because that was the word that the chef used when he explained it to me.

Mark Nathan
France
Local time: 11:28
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 188

Peer comments on this answer (and responses from the answerer)
agree  Fiorsam: Makes sense to me too. I think the english word is "laced" rather than "tied"
16 mins
neutral  Cetacea: The English word is "tied" all right, only in this case, it's "netted". ;-) Cf. http://www.cooksrecipes.com/pork/tuscan_roast_leg_of_pork_re...
21 mins
  -> Thank you, I thought taht tied might be more helpful since the nets are not widely sold. But in any case I do not now think it is referring to a net.
agree  Rachel Fell: sorry - would say netted for the chaussette but agree it's about the cut: not sure exactly and no time to study comparative butchering practices but a bit more than the tenderloin I think http://www.psychologies.com/recettes.cfm/recette/1376/Roti-d...
43 mins
disagree  Janet Ross Snyder: The word order sounds unnatural to me.
1 hr
neutral  marie-christine périé: I agree with roast pork tenderloin
1 hr
disagree  Tony M: ...with your headword answer; nothing to do with nets!
3 hrs
neutral  CMJ_Trans (X): perhaps you should have deleted and started over again to avoid confusion
11 hrs
neutral  df49f (X): contre-sens rigolo :))) this is obviously not about a net of any kind ! - OK for your belatedly added tenderloin - parfait exemple des limites de la bonne compréhension d'une langue par les non-natifs non-biculturels
18 hrs
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1 hr   confidence: Answerer confidence 5/5 peer agreement (net): +8
pork tenderloin


Explanation:
The expression "dans le filet" refers to the type of cut.

FILET = TENDERLOIN

The short round muscles which lie underneath and on each side of the backbone. They extend from the loin butt almost to the last rib.

EXAMPLE

Filet de bœuf au pesto

Ingrédients (pour 6 personnes) :

1 kg de rôti de bœuf coupé dans le filet, 300 g d’aubergines, 1 poivron jaune, 1 poivron rouge, 1 oignon blanc d’Italie, ail, tomates cerises, Pesto Carli, persil, Huile d’Olive Vierge Extra Carli, sel, poivre en grains.

Préparation et cuisson : environ 40 minutes.

http://www.oliocarli.fr

JCEC
Canada
Local time: 05:28
Native speaker of: French
PRO pts in category: 3
Grading comment
Thank you all for your input. The author confirmed that "dans le filet" is indeed the cut. I did some extra research and came up with the info from the GDT (in my note above) that confirms the expression "dans le..." when it comes to cuts of meat. I also did research and found that the expression for a cut of meat is "roast" and as Dusty says, the word roast comes after the type of meat (because the meat is not yet roasted). See definition of roast here: http://www.wordreference.com/definition/roast (a piece of meat for roasting and of a size for slicing into more than one portion). I then specified that the cut of pork roast is tenderloin. I found a great website from a major Canadian meat company that confirms the use of "pork roast, tenderloin end" (http://www.mapleleaf.com/ConsumerProducts/Medallion/r-rosemarypork.aspx). Also, there is interesting info about cuts of pork here: http://www.askthemeatman.com/pork_loin_cuts.htm

Peer comments on this answer (and responses from the answerer)
agree  writeaway: http://www.foodsubs.com/MeatPorkLoin.html. if filet is net (and not a tender cut of meat), then what is a faux-filet?/bingo! (I was just stringing you along ;-) )
7 mins
  -> False net ?
agree  df49f (X): I'll take mine netted, tastes much better with the string ;o)) - or else laced isn't bad either... with maple moonshine of course :-))
17 mins
agree  marie-christine périé: yes, for me that's what it is, or filet as suggested by Cervin
28 mins
agree  Claire Cox: pork tenderloin or fillet doesn't need to be netted - it's already in one long piece and easy to cut!
50 mins
agree  Tony M: Yes, of course, it is 'dans LE filet' — you see this all the time at the butcher's! Nothing whatsoever to do with nets of any kind!!!
2 hrs
agree  Mark Nathan
2 hrs
agree  CMJ_Trans (X): well all I can say is that a huge shoal of fish swam right into this particular net. I used to collect menu translations. Shame I stopped - I could have added this little pearl to my collection!
10 hrs
agree  Terry Richards: "ou dans l'épaule" (in the notes) shows that it's a cut and nothing to do with nets.
11 hrs
agree  NancyLynn: without a doubt
16 hrs
disagree  Liz Conran: I disagree with the cut. Filet de porc is "Loin of Pork" in English. Tenderloin is "Filet mignon de porc".
1 day 12 hrs
  -> Sorry but "loin" is called "longe" in French and "filet mignon" is not a cut but specifically a cooking term.
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