Medaillons De Porc Au Camembert (Pork W/Camembert - France)
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
4 6 oz servings
- Serves:
- 4
ingredients
- 1 1⁄2 lbs pork fillets (6-oz each)
- 1 1⁄2 tablespoons butter
- 4 1⁄2 tablespoons dry white wine
- 7 1⁄2 ounces creme fraiche (or whipping cream)
- 1 1⁄2 tablespoons mixed herbs (such as marjoram, thyme & sage)
- 6 ounces camembert cheese (rind removed thinly & then thinly sliced)
- 2 1⁄4 teaspoons Dijon mustard
- black pepper (freshly ground, to taste)
- fresh parsley (chopped, to garnish)
directions
- Put the pork fillets between 2 sheets of grease-proof paper or clear film & pound w/the flat side of a meat mallet or roll w/a rolling pin to flatten to a thickness of about 1/2-inch. Sprinkle fillets w/pepper.
- Melt butter in a heavy frying pan over med-high heat till it begins to brown & then add the meat. Cook for 5 min (turning once) or till just cooked through. Transfer to a warmed dish & cover to keep warm.
- Add the wine to the same pan & bring to a gentle boil, scraping the meat drippings from the base of the pan. Stir in the creme fraiche (or cream) + the herbs & bring back to a gentle boil.
- Add the cheese, mustard & any meat juices that have accumulated from the warm meat. Add more creme fraiche (or cream) as desired to reach your preferred sauce consistency & adjust seasoning to taste pref. Serve immediately w/the sauce & garnish w/the chopped parsley.
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RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)