PORK FILLET MIGNON
Recipe and photo: Lee Ann Ferreu
- 500 g pork tenderloin (pork fillet)
- ½ tablespoon olive oil (or butter)
- 3 garlic cloves, very finely chopped
- Pork Tenderloin Rub:
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- Honey Garlic Sauce:
- 3 tablespoons cider vinegar
- ½ tablespoon soy sauce, all purpose
- ½ cup honey (or maple syrup
- Preheat oven to 180 °C.
- Mix sauce ingredients together.
- Mix rub ingredients then sprinkle over the pork.
- Heat oil in a large ovenproof skillet over high heat.
- Add pork and sear until golden all over.
- When pork is almost seared, push to the side, add garlic and cook until golden.
- Pour sauce in.
- Turn pork once, then immediately transfer to the oven.
- Roast 15 – 18 minutes or until the internal temperature is 68 °C.
- Remove pork onto plate, cover loosely with foil and rest 5 minutes.
- Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
- Remove from stove, put pork in and turn to coat in sauce.
- Cut pork into thick slices and serve with sauce!
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