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Pork Filet Mignon in Orange

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Pork Filet Mignon in Orange

Filé mignon suíno feito no suco de laranja e limão cremoso com qualhada seca, cream chesse e catupiry Read more

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

270 min(s)

Porções

5 servings

  • Ingredients
  • Recipe
  • Pork Filet Mignon1 kg
  • White Onion1 unit(s)
  • Garlic cloves4 unit(s)
  • Coarse salt1 tablespoon
  • Dried qualhada150 g
  • Cream cheese100 g
  • Catupiry100 g
  • Pepper to taste
  1. Put the meat to marinate in an oven dish in the juice of 1 lemon and 1 glass of about 200ml of natural orange juice, chopped garlic and onion.
  2. While still in the marinade, add coarse salt and rest for 1 hour, cover the meat with water if necessary. The form should be slightly larger than the meat
  3. Bake in about 200g Celcious by 1h30 covered in aluminum and 3rd me open, turning the meat 1 ves
  4. Remove the meat and let it cool. Keep the broth in shape. Chop the meat like stroganoff and return it right
  5. Add the cream cheese and the catupiry to the dry curd (I used hard catupiry) and heat over low heat for about 20 minutes or until it turns into a cream.
  6. Mix the meat well and season to taste with pepper and whatever else you want. In the nutmeg is great rbm

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