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Pork Filet Mignon with Creamy Orange

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By

@teiagastronomia

View in original language

(Português)

20 min(s)

3 servings

Ingredients

• Pork Filet Mignon | 500 g
• Herbs of Provence | 2 tablespoon
• Pepperoni Pepper | 1 teaspoon
• Olive oil | 3 tablespoon
• Butter | 25 g
• Minced garlic | 2 tablespoon
• Dry white wine | 3/4 cup
• Salt |  to taste
• sliced orange | 1 unit(s)
• Honey | 2 tablespoon
• Thyme leaves and a few more sprigs for bleaching | 1 tablespoon
• Fresh cream | 3/4 cup
• Maizena | 1 dessert spoon

Recipe

1. Cut the pork filet mignon into medallions 2 fingers high and season with herbs de provance and pepperoni pepper 3 hours before preparation.
2. 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.
3. 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.
4. Open the lid, add the honey, the orange slices and the thyme leaves and leave the pan uncovered for another 5 minutes.
5. Meanwhile, mix the cream with the cornstarch.
6. After the 5 minutes have passed, add the cream and leave for another 2 minutes to thicken the sauce.
7. Finish with sprigs of thyme and enjoy.
8. TIP: serve with white rice and golden potatoes

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