Brazil

Clean Pork Mignon

Paris mushrooms, cleaned and cut into pieces

Stemless Broccoli Leaves

Squeezed garlic cloves

Fresh cream

Soy sauce

Cold cubed butter

Thyme

Pork tenderloin with mushrooms and broccoli leaves

Corte os mignon em
Medalhões de cerca de 3 dedos de altura e amasse cada medalhão. Tempere com sal e pimenta. 

Cut the filets into
Medallions about 3 fingers high and crumple each medallion. Season with salt and pepper.

Aqueça bem uma frigideira com um fio de azeite e doure bem os medalhões. Acrescente alguns ramos de tomilho e vire os medalhões. Adicione os cubinhos de manteiga, o alho e mexa bem.

Heat a frying pan with a drizzle of oil and brown the medallions well. Add some thyme sprigs and turn the medallions. Add the cubes of butter, garlic and mix well.

Adicione o creme de leite fresco, misture e deixe ferver. Acrescente o molho shoyo e as folhas de brócolis. Cozinhe por cerca de 5 minutos para o creme de leite encorpar, o mignon terminar o cozimento e as folhas cozinhares. Prove e acerte sal se necessário.

Add fresh cream, mix and bring to a boil. Add the soy sauce and broccoli leaves. Cook for about 5 minutes for the cream to thicken, the mignon to finish cooking and the leaves to cook. Taste and adjust salt if necessary.

Pork tenderloin with mushrooms and broccoli leaves

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