PORK TENDERLOIN WITH SUN DRIED TOMATOES

• 2 pork tenderloins (fillet), each about 300g, with the excess fat removed
• 1 tbsp extra virgin olive oil
• 2 cloves of garlic, finely chopped
• 2 tbsps. chopped fresh thyme
• 1 tsp. of salt
• 1/2 tsp. of freshly ground black pepper
• 2 tsps. of butter
• 1/2 cup of red wine
• 1/2 cup chicken broth (or a chicken broth cube and half a cup of water)
• 5 sun dried tomatoes cut to 4
• 3 tbsps. of cream

Preheat the oven to 200 ° C.

Brush the meat on both sides with the half olive oil. Rub with garlic, thyme, salt and pepper.

In a stainless-steel pan, heat the remaining olive oil and butter to medium-high heat. When it’s hot, add the fillets and cook until golden brown on both sides, about 5 minutes. Place the fillets in a baking pan and place them in the hot oven. Let them cook for 12 to 15 minutes.

Remove the meat on a platter and cover it with foil to keep it warm. Put the remaining juices of the pot back in the pan.

At moderate to high temperature, add the wine by stirring to keep it from sticking. Add chicken broth and slices of sun-dried tomatoes. Lower the temperature and simmer for 2 to 3 minutes. Then add the cream and stir well to mix it up.

Cut the fillets into chunks and spread them on a platter. Pour the hot sauce over them with a spoon and serve immediately.

We recommend serving with long-grained rice.