Wednesday, June 23, 2010

Pork with Camembert Sauce

Fancy but easy.

1 lb pork medallions
1 tbsp butter
3 tbsp dry white wine
3/4 c whipping cream/crème frâiche
1 tbsp fresh herbs (marjoram, thyme, sage, rosemary, etc)
4 oz. Camembert cheese (or Brie or other creamy cheese)
1 1/2 tsp Dijon mustard

2-3 people

1. Melt butter in frying pan over medium-high heat, then add the meat. Cook, turning once, for about 5 minutes. Remove and keep warm.

2. Meanwhile, chop herbs.

3. Add wine to the pan drippings, and bring to a boil, scraping the bottom of the pan to get all the porky goodness. Stir in the cream and herbs and bring back to a boil.

4. Add the cheese and mustard, as well as any juices accumulated from the meat. Stir until the cheese melts, adding more cream/seasoning as needed. Try not to eat the sauce by the spoonful.

5. Serve over the pork and enjoy!

Recipe from Cook's Encyclopedia of 30-Minute Cooking; photos from me.

No comments:

Post a Comment