Filé-mignon suíno cozido lentamente com molho cremoso de cogumelos e trufas

Ingredientes

• 600 g pork tenderloin
• 250 g cremini mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 150 ml dry white wine
• 200 ml chicken stock
• 200 ml heavy cream
• 1.5 tbsp truffle paste (or to taste)
• 1 tsp cornstarch
• 2 sprigs fresh thyme
• Pinch of nutmeg
• Salt and freshly ground black pepper
• Olive oil for frying
• Handful of fresh flat-leaf parsley, roughly chopped

Modo de preparo

1. 1

   Pat the pork tenderloin dry with paper towels and generously season with salt and pepper on all sides.Heat a splash of olive oil in the slow cooker on the sear/browning setting (or in a separate frying pan over high heat). Brown the pork tenderloin all over for 2 to 3 minutes until nicely golden. Set the meat aside.In the same fat, sauté the chopped onion and garlic until translucent, about 2 minutes. Add the mushrooms and cook until they turn light brown and release their juices.Deglaze with the white wine and let it reduce for 1 minute. Then add the chicken stock, heavy cream and the truffle paste. Stir everything well and season with salt, pepper and a pinch of nutmeg.Return the seared pork tenderloin to the slow cooker, making sure the meat is half-submerged in the sauce. Add the sprigs of thyme.Set the slow cooker to LOW and cook for 4 to 5 hours. If you want to be quicker, choose HIGH and allow 2 to 2.5 hours.Carefully remove the pork tenderloin from the slow cooker and let it rest for 5 minutes under foil. Meanwhile, dissolve the cornstarch in a little cold water and stir it into the sauce to thicken slightly. Let the sauce simmer for another 5 minutes on WARM or HIGH until it reaches the desired consistency.Slice the pork tenderloin and serve with the mushroom-truffle sauce spooned over. Garnish with fresh parsley and serve with mashed potatoes or wide pasta.