Filé-mignon suíno cremoso ao alho

Ingredientes

• 1 pound pork tenderloin
• Salt & pepper (to taste)
• Flour (for dredging)
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• 1 whole head garlic (cloves peeled)
• 1/2 cup chicken broth or dry white wine
• 1/2 teaspoon lemon juice
• 1/4 teaspoon garlic powder
• 1 cup heavy/whipping cream
• Chopped fresh parsley (optional, to taste)

Modo de preparo

1. 1

   Trim off excess fat and silver skin and slice the pork tenderloin into 1" thick rounds. Generously season them with salt & pepper and coat them in the flour.

2. 2

   Add the olive oil and half the butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until lightly golden. Transfer the pork to a plate.

3. 3

   Reduce the heat to medium (or even med-low if using cast iron), and add the remaining butter to the pan. Let it melt and then add the garlic cloves. Cook for 3-4 minutes, stirring often, until the garlic is lightly browned on the outside.

4. 4

   Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.

5. 5

   Stir in the cream and add the pork back into the pan. Let it cook until the sauce is reduced and the pork is cooked through (about 5 minutes). Sprinkle the parsley over top if using and season with extra salt & pepper as needed.