Medaillons De Porc Au Camembert (Pork W/Camembert - France) – a delicious recipe with pork, butter, white wine, creme fraiche, mixed herbs, camembert cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
2
Sprinkle fillets w/pepper.
3
Melt butter in a heavy frying pan over med-high heat till it begins to brown & then add the meat.
4
Cook for 5 min (turning once) or till just cooked through.
5
Transfer to a warmed dish & cover to keep warm.
6
Add the wine to the same pan & bring to a gentle boil, scraping the meat drippings from the base of the pan.
7
Stir in the creme fraiche (or cream) + the herbs & bring back to a gentle boil.
8
Add the cheese, mustard & any meat juices that have accumulated from the warm meat.
9
Add more creme fraiche (or cream) as desired to reach your preferred sauce consistency & adjust seasoning to taste pref.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 12 lbs pork fillets (6-oz each), 1 ½ tablespoons butter, 4 ½ tablespoons dry white wine, 7 12 ounces creme fraiche (or whipping cream), and more.
Yes, Medaillons De Porc Au Camembert (Pork W/Camembert - France) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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