Filé-mignon suíno com molho de romã

Ingredientes

• 600 g pork tenderloin (- ~1.3 lb pork tenderloin)
• 2 pomegranates (- 1 1/2 for juice + 1/2 for kernels)
• 2 cloves garlic
• 2 sprigs rosemary (- + more for decoration)
• 40 g flour (- ~ 1/3 cup )
• 50 g olive oil (- ~ 4 tablespoons, extra virgin )
• salt (- to taste)
• black pepper (- to taste)

Modo de preparo

1. 1

   make the pomegranate juice: First slice the pomegranate horizontally and squeeze the juice from one and a half pomegranates. Set the juice aside in a small bowl. Take the remaining half pomegranate and remove the kernels, which will be used as a garnish at the end.

2. 2

   marinate: Now, prepare the pork tenderloin for marinating. Place the pork in a large bowl. Add 2 tablespoons of extra virgin olive oil, fresh rosemary sprigs, and peeled garlic cloves. Pour in the pomegranate juice you just prepared. Cover the bowl with a lid or plastic wrap and let the pork marinate for about an hour. This step is essential to let the flavors infuse the meat.

3. 3

   dry: After the pork has marinated for an hour, remove it from the marinade. Use paper towels to pat the pork dry if needed. Drying the surface will help the flour stick better in the next step.

4. 4

   flour: Lightly coat the pork tenderloin with flour, ensuring all sides are well covered. This flour layer will help create a light crust when browning the meat.

5. 5

   brown: In a large pan, heat the remaining olive oil over medium heat. Once hot, carefully add the floured pork tenderloin to the pan. Sear it on all sides until golden brown, which will help seal in the juices and keep the meat tender as it cooks.

6. 6

   cook: After browning the pork on all sides, pour the leftover marinade into the pan, including the garlic and rosemary from the bowl. Reduce the heat to low, then season the pork with salt and ground black pepper to taste. Cover the pan with a lid and let the pork cook gently for about 20 minutes, allowing it to absorb the marinade flavors fully.

7. 7

   slice: Once the pork is cooked through, turn off the heat. Carefully remove the pork from the pan and place it on a cutting board. Using a sharp knife, slice the pork tenderloin into pieces and arrange them on a serving plate.

8. 8

   serve: Remove the rosemary sprigs and garlic cloves from the pan. Pour the pomegranate sauce over the sliced pork, coating each piece with the rich, flavorful sauce. Finish with the pomegranate kernels and a few fresh rosemary sprigs as a garnish.