Pork, Camembert

Pork with camembert sauce

You can fantasize as part of the combination of meat with cheese sauce for a long time. This time try Camembert.

Ingredients

Servings 2
  • 500 g pork tenderloin
  • 50 ml dry white wine
  • 1 Art. l. mixture of chopped fresh herbs (marjoram, thyme, sage)
  • 120 g Camembert cheese
  • olive oil - 2 tbsp.
  • salt, freshly ground pepper
  • 0.5 cup sour cream
  • 1.5 tsp Dijon mustard
  • 3-4 sprigs of fresh parsley

Cooking

Step 1

Cut the pork tenderloin into transverse slices 2 cm thick, beat or roll with a rolling pin to a thickness of 1 cm. Heat the oil in a pan, fry the meat for 5 minutes, turning it over 1 time. Transfer to a warmed dish, keep warm. Pour the wine into the pan where the meat was fried, bring to a boil. Add sour cream, chopped herbs and, stirring, bring to a boil again. Add sliced cheese, mustard and juice from a plate of meat, salt and pepper. Mix well and heat until the cheese is completely melted. If necessary, you can add a little more sour cream and, if necessary, spices. Pour the pork on a plate with cheese sauce, garnish with parsley and serve with a green salad and fresh vegetables.

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