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www.RecipeFaire.com Presents:
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Pork with Camembert Sauce
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by:
Charlotte Vickery
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When it comes to speedy feasts, Pork with Camembert Sauce Recipe is an excellent choice and uses pork fillet (tenderloin), butter, white wine, Camembert cheese, whipping cream, mixed herbs and Dijon mustard to create this wonderful pork recipe.
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INGREDIENTS
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1 1b pork fillet (tenderloin)
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1 tbsp butter
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3 tbsp sparkling dry (hard) cider or dry white wine
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1/2 to 3/4 cup crème fraîche or whipping cream
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1 tbsp chopped fresh mixed herbs, such as marjoram, thyme and sage
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3 oz. Camembert cheese, sliced
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1 1/2 tsp Dijon mustard
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ground black pepper
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fresh parsley, to garnish
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DIRECTIONS
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1:
Slice the pork fillet crossways into small steaks about 3/4 in. thick. Place between two sheets of clear film (plastic wrap) and pound with the flat side of a meat mallet or roll with a rolling pin to flatten to a thickness of 1/2 in. Sprinkle with pepper.
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2:
Melt the butter in a heavy frying pan over a medium-high heat until it begins to brown, then add the meat. Cook for 5 minutes, turning once, or until just cooked through and the meat is springy when pressed. Transfer to a warmed dish and cover to keep warm.
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3:
Add the cider or wine and bring to the boil, scraping the base of the pan. Stir in the cream and herbs and bring back to the boil.
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4:
Add the cheese and mustard and any accumulated juices from the meat. Stir until the cheese melts. Add a little more cream if needed and adjust the seasoning. Serve the pork with the sauce and garnish with parsley. Variation: Any creamy cheese that is not too soft can be used instead of Camembert. Try Cambazola or Brie for a change, or perhaps a blue cheese for added flavor.
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