Thyme leaves and a few more sprigs for bleaching | 1 tablespoon
Fresh cream | 3/4 cup
Maizena | 1 dessert spoon
Recipe
Cut the pork filet mignon into medallions 2 fingers high and season with herbs de provance and pepperoni pepper 3 hours before preparation.
Heat the oil and place the medallions. Let it seal for 2 minutes. Flip and leave another 2 min on the other side. Meanwhile, add the butter and let it melt.
Add the minced garlic and leave for 1 min. Add the wine, salt, cover the pan, lower the heat and let it cook for 5 minutes.
Open the lid, add the honey, the orange slices and the thyme leaves and leave the pan uncovered for another 5 minutes.
Meanwhile, mix the cream with the cornstarch.
After the 5 minutes have passed, add the cream and leave for another 2 minutes to thicken the sauce.