Pork Medallions with a Camembert Sauce

Pork fillet medallions served with a Camembert, cider and chive sauce, rich creamy and all in around 15 minutes, yes you read that right!

Pork Tenderloin with Camembert Sauce.

When it comes to a quick cooking piece of meat pork tenderloin or fillet is a wonderful choice.

Both my bacon wrapped pork tenderloin and char siu pork tenderloin both take 15 minutes to roast.

This recipe is even quicker! The pork medallions take just 3-4 minutes to cook and rest whilst you make the cider and camembert sauce.

For my American readers I must point out that this cider is what you guys know as hard cider.

Please do not make this with unfiltered apple juice it will not be right at all!

The main element and the sauce take less than 15 minutes to prepare and cook.

It is very much French bistro in its inspiration and it shares much in common with my pork with prunes recipe.

Preparation Guide!

As with all quick cook recipes presentation is very much key to executing this recipe perfectly.

You should chop, cut and measure out all of your ingredients before you even put a pan on the hob.

All of it will last after preparation though, so if you are cooking this for a dinner party you can prepare a couple of hours in advance.

Just bash out the pork fillet medallions and cut up, weigh out all of the ingredients and you will be fine.

The sauce, however, will not sit around, it needs to be made and served immediately!

Serving Suggestions.

The importance of preparation for this dish extends to the sides that I usually choose to serve it with.

I like things that are either really low maintenance, things that are super quick or things that can be made in advance.

In summer I love to serve this with air fryer cooked asparagus and some simple boiled potatoes.

In winter add some mashed potato or even better, celeriac mash and you have a glorious comforting winter meal.

This is also wonderful served up with mixed roasted vegetables.

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