Pork medallions served with camembert, cider and chive sauce, rich creamy and all in around 15 minutes, the perfect midweek main!
Simple pork tenderloin or fillet slices quickly pan-fried and allowed to rest whilst a quick and easy pan sauce is made. True European “bistro” style food at its very best.
Pork Tenderloin Slices with Camembert Sauce.
When it comes to a quick-cooking piece of meat pork tenderloin or fillet is a wonderful choice.
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 in the pan.
The main element and the sauce take less than 15 minutes to prepare and cook. But you can keep that a secret as it tastes like you spent way longer on it!
It is very much “French bistro” in its inspiration and it shares much in common with my pork with prunes recipe.
Frequently Asked Questions.
What is pork tenderloin or fillet?
Pork tenderloin is probably easier to understand if you call it the fillet. It comes from the same part of the animal as beef fillet does on a cow.
Just like beef fillet it is very lean and has a relatively mild flavour. It thrives on quick-cooking on a high heat and is melt-in-your-mouth tender.
Here they are bashed flat to make pork fillet medallions and then salted and fried in butter.
What cider should I use?
This is mainly for my American visitors. This recipe uses hard cider, please do not try and make this without booze it will taste all sorts of funky.
For my European readers, look for a relatively sharp dry cider because we reduce this down, a sweet cider really does not work well.
Do I have to remove the rind from the camembert cheese?
Strictly speaking no, however, it will not break down when cooked.
As a result, you will end up with a lumpy sauce that will taste great but look less great.
These pork fillet medallions are easy to cook but they are very much hands on cooking.
Because of this, I like things that are really low maintenance.
These cheesy pork medallions are also wonderful served with mixed roasted vegetables.
If I really want to push the boat out then I would add fondant potatoes!
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 30cm or 12″ frying pan or skillet.
- Chopping board.
- Kitchen knife.
- Baking parchment.
- Kitchen foil.
- Rolling pin or meat mallet.
- Weighing scales and or measuring jug, cups and spoons.
- Kitchen tongs.
- Stirring and serving spoons.
Fresh from the soul of a French Bistro these simple pork medallions are served with a camembert and cider sauce and it is lightning quick too!
- 300g (10oz) Pork Tenderloin
- 2 Cloves Garlic
- 1 Tbsp Cooking Oil
- 30g (2 Tbsp) Butter
- 100g (3.5oz) Camembert Cheese
- 75g (⅓ Cup) Sour Cream
- 125 ml (½ Cup) Dry Cider or Hard Cider in the US
- 1Tsp Dijon Mustard
- 5g (2 Tbsp) Snipped Chives
- ¼-½ Tsp Salt
- Remove the rind from the Camembert cheese.
- Cut your pork tenderloin into 6 pieces approximately 50g in weight, then place each slice between two pieces of baking parchment and flatten to 5-7 mm (¼") thick medallions.
- Heat a 30cm or 12" frying pan over a medium-high heat and when hot add the butter.
- Bash the garlic cloves with the side of a knife and add to the pan.
- Season the pork medallions with salt and then add them to the pan.
- Cook for no more than 90 seconds to 2 minutes per side
- Remove and place on a plate and cover with foil.
- Turn the heat up to high, add the cider and reduce by half.
- Turn down the heat to medium and add in the sour cream, Camembert cheese and mustard and stir to form a sauce.
- Finally, add the chives and pork resting juices to the sauce and serve.
Amount Per Serving: Calories: 620Total Fat: 42gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 191mgSodium: 871mgCarbohydrates: 12gFiber: 0gSugar: 9gProtein: 48g
Calorific details are provided by a third-party application and are to be used as indicative figures only.