PORK WITH CAMEMBERT / BRIE

By porklion

Yields: 3-4 Servings

Preparation Time: ? min
Cooking Time: ? min

Source: French Recipe Cookbook p176

Ingredients

• 3/4 TO 1 Lb Pork Tenderloin
• 1 tbsp butter
• 3 tbsp sparkling dry cider or dry white wine
• 1/2 - 3/4 cup creme fraiche or heavy cream
• 1 tbsp chopped fresh mixed herbs, such as marjoram, thyme and sage
• 1/2 Camembert cheese (4 oz), rind removed (2 1/2 oz w/o rind), sliced
• 1 1/2 tsp Dijon mustard
• freshly ground black pepper
• fresh parsley to garnish

Details

Servings 3

Preparation

Step 1

1) Slice the pork tenderloin crosswise into small steaks about 3/4 inch thick. Place between two sheets of wax paper or 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 inch. Sprinkle with pepper

2) 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

3) Add the cider or wine to the pan and bring to a boil, scraping the base of the pan. Stir in the cream and herbs and bring back to a boil.

4) 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 parsley