Name:
Recipe name and category: Pork with Camembert/Medaillons de
Porc au
Camembert, Entrée
No. of servings: 3-4
Preparation time:
Recipe ingredients and
directions:
¾ -1 pork tenderloin
1 tbsp butter
3 tbsp sparkling dry cider
or dry white wine
½ to ¾ cup crème fraiche or
heavy whipping cream
1 tbsp fresh herbs, chopped
(such as marjoram, thyme and sage)
½ Camembert cheese (4 oz),
rind removed (2-1/2 oz without rind)
1-1/2 tsp Dijon mustard
fresh ground black pepper
fresh parsley, to garnish
Slice the pork tenderloin
crosswise into small steaks about ¾ inch think. Place between two sheets of wax paper or plastic wrap and pound
with flat side of a meat mallet or roll with a rolling pin to flatten to a thickness
of ½ inch. Sprinkle with pepper.
Melt the butter in a heavy
frying pan over 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.
Add the cider or wine and
bring to a boil, scraping the pan. Stir
in the cream and herbs and bring back to a boil.
Add the cheese and mustard
and any accumulated juices from the meat.
Add a little more cream if needed and adjust the seasoning. Serve the pork with the sauce and garnish
with the parsley.
Recipe source:
Recipe anecdote: