Pork Filet Mignon with Orange Cream
Another recipe by my sister. Today, a pork “filet mignon” French for tenderloin, with an orange cream sauce, sounds and looks delicious. As you can see below it’s a very easy recipe, so no excuse.Une autre recette écrite par ma soeur. Aujourd’hui, Filet mignon de porc a la crême d’orange. Ça l’air délicieux et simple à réaliser.
- 1 pork filet mignon.
-
2 oranges.
- 2 or 3 shallots.
- 20 cl dry white wine (Muscadet, riesling…).
- 20 cl cream.
- Salt and pepper.
Recipe.
Finely slice the shallots.
In a bowl, juice the oranges and reserve.
Detail the pork fillet into two centimeters pieces.
Heat up a heavy bottom pan with a touch of oil. Sear the meat on both sides, finish cooking in the oven. Pork is better served slightly pink, it can get dry quite quickly. Reserve.
Reduce the heat and in the same pan, add the shallots and cook until slightly golden, be careful not to burn them. deglaze with the white wine and the orange juice. Scrap the bottom of the pan.
When the sauce has reduced by half, stir in the cream.
Add the pork, try the sauce and add the salt and pepper to taste.Continue cooking on low heat for five to 7 minutes.
If the sauce seems too thick, thin out with a touch of milk.
Serve very hot, with a carrot purée or pasta.
Tip: Season with ½ bouillon cube during the cooking.
English
French
At what point does the pork actually get cooked? I see the searing, and the presentation, but I don’t see it getting cooked. Did I miss something?
Thanks for letting me know. I translated the recipe for the french and omitted this part. It’s rectified.
When you have to set aside and keep warm mignon du porc cook about 2mins per side in the pan. Cut the thickest piece which should be just loosing the blood and mainly juice of the meat.
Set aside in a coverd pan/bowl in perhaps the microwave on warm setting. Do not put back into a hot oven. The porc will continue to cook and still be moist for perhaps 5/10 mins. Practice beforehand if cooking for visitors.
Try serving with a pineau sauce deglazing the pan in pineau + cream + s&p and posibly a little sauge to taste.