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Pork Filet Mignon with Creamy Orange

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Pork Filet Mignon with Creamy Orange


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Tempo de preparo

20 min(s)


3 servings

Téia Lofrano

  • Ingredients
  • Recipe
  • Pork Filet Mignon500 g
  • Herbs of Provence2 tablespoon
  • Pepperoni Pepper1 teaspoon
  • Olive oil3 tablespoon
  • Butter25 g
  • Minced garlic2 tablespoon
  • Dry white wine3/4 cup
  • Salt to taste
  • sliced orange1 unit(s)
  • Honey2 tablespoon
  • Thyme leaves and a few more sprigs for bleaching1 tablespoon
  • Fresh cream3/4 cup
  • Maizena1 dessert spoon
  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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