This Camembert Pork Tenderloin Fillet with Roasted Fennel recipe is a fantastic quick recipe that pulls together in 20-25 minutes. Of course like all of my recipes, it also packs a boatload of flavour!
t would seem
Pork Tenderloin Fillet with Roasted Fennel and a Cider Camembert Sauce.
It would seem that I have a thing for pork tenderloin fillet at the moment.
It is such a fantastic cut of meat so soft and tender but still with a good pork flavour.
As far as I am concerned I would take pork tenderloin fillet over beef fillet in a heartbeat.
This recipe takes advantage of that tenderness and flattens fairly large pieces of pork and rolls them flat.
Seriously this stuff is so soft you don’t need to bash it flat just roll with a rolling pin. Then cooks it for mere minutes keeping it nice and pink inside.
Cooking a Pork Tenderloin Fillet.
Pork tenderloin is one of the simplest cuts of meat and certainly one of the fastest cuts of meat to cook.
Both the sauce and the fennel side for this pork fillet recipe takes longer to cook than the meat in this dish.
Be sure you rest it though, and also to put those resting juices bake through that sauce. It really is these simple little bits that take cooking to the next level.
This particular recipe calls for flattening it out and then cooking for 4-5 minutes in butter. Rest and serve.
The Camembert and Cider Sauce.
Whilst I often associate Cider with South Eastern England it is also incredibly popular in Northern France.
This camembert and cider sauce recipe is very much French in influence.
It is just heavenly with pork and you could easily repurpose this simple sauce recipe and serve with anything from pork chops to a big roasted joint of pork.
The process of making the sauce is simple, it is really just a cider reduction enriched with sour cream, mustard.
Then some camembert cheese with the rind removed is melted through the sauce.
It is mellow, cheesy and all sorts of comforting.
What are you waiting for? To the kitchen with you!
- 1 Bulb Fennel
- 1 Tbsp Cooking Oil
- 20 g Butter
- 300 g Pork Tenderloin
- 75 g Camembert Cheese
- 75 g Sour Cream
- 150 ml Cider
- 1 Tsp Dijon Mustard
- 10 g Chives
- Heat your oven to 200°C or 400°F.
- Slice the base of a bulb of fennel and remove the outer layer, repeat this process 4 times you you have 4 layers and the central core.
- Drizzle the outer parts of the fennel with cooking oil and season with salt, add 50ml of water and roast in the oven for 20 minutes.
- Finely dice the central core of the fennel.
- Cut your tenderloin into 6 pieces approximately 50g in weight and 25mm thick and place between two pieces of baking parchment and flatten to 5-7mm.
- 5 minutes before the fennel is due to come out of the oven heat a large frying pan over a medium high heat and when hot add the butter.
- When the butter foams add the pork, season and cook for no more than 2 minutes per side, transfer to a warm plate and cover with foil.
- Now add the diced fennel and cook for 2 minutes.
- Turn the heat up to high, add the cider and reduce until almost dry.
- Now turn down the heat and add in the sour cream, Camembert cheese and mustard and stir to bring together into a nice sauce.
- Finally add the chives to the sauce reserving a few for garnish and serve.
I like to serve this with some simply boiled new potatoes, thee is lots of the sauce perfect for mopping up with them!
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 596 Total Fat: 38g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 17g Cholesterol: 180mg Sodium: 862mg Carbohydrates: 15g Fiber: 2g Sugar: 11g Protein: 49g