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Pork mignon roast beef with bitter leaves salad and warm lemon sauce
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Jimmy Ogro
@jimmy- Ingredients
- Recipe
- pork tenderloin2 unit(s)
- olive oil6 tablespoon
- Sicilian lemon2 unit(s)
- sprigs of fresh thyme6 unit(s)
- bay leaf2 unit(s)
- bunch of endive (chicory)1 unit(s)
- bunch of arugula2 unit(s)
- salt1 teaspoon
- Pienta do Reino1/2 teaspoon
- defoliate and clean the escarole and arugula leaves well and set aside
- clean the pork mignons removing any silvery tissue and excess fat, if any, season with salt and black pepper to taste and set aside for 5 minutes.
- heat half the oil in a frying pan (can be non-stick) and brown the mignon pieces on all sides, include the bay leaves, thyme, the lemons cut in half with the flesh down and the onion. stir lightly so that the flavors mix and lower the heat a little, turning the fillets from time to time to set the internal point.
- remove the fillets when they are done, also remove the bay leaves and two of the lemon halves.
- squeeze the remaining lemons into the skillet, discard the pomace, add the rest of the oil and mix everything very well, lower the heat and let it cook for another minute.
- serve the mignon sliced with the salad leaves torn as you prefer and drizzle everything with the sauce still hot from the skillet.
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