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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!

Portrait image of pork fillet medallions with a creamy Camembert sauce and snipped chives asparagus and simply boiled potatoes

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.

Portrait overhead image of pork fillet medallions with a creamy Camembert sauce and snipped chives asparagus and simply boiled potatoes

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!

Portrait close up image of pork fillet medallions with a creamy Camembert sauce and snipped chives

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.

Square image of pork fillet medallions with a creamy Camembert sauce and snipped chives asparagus and simply boiled potatoes
Yield: 2 Servings

Pork Medallions Recipe with a Camembert Sauce

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Fresh from the soul of a French Bistro these simple pork fillet medallions are served with a camembert and cider sauce and it is lightning quick!


  • 300 g (10.6 oz) Pork Tenderloin
  • 2 Cloves Garlic
  • 1 Tbsp Cooking Oil
  • 30 g (2 Tbsp) Butter
  • 100 g (3.5 oz) Camembert Cheese
  • 75 g (1/3 Cup) Sour Cream
  • 125 ml (1/2 Cup) Dry Cider (Hard Cider)
  • 1 Tsp Dijon Mustard
  • 5 g (2 Tbsp) Snipped Chives
  • Salt to taste


  1. Remove the rind from the Camembert cheese.
  2. Cut your tenderloin into 6 pieces approximately 50g in weight.
  3. Place each slice between two pieces of baking parchment and flatten to 5-7mm.
  4. Heat a large frying pan over a medium high heat and when hot add the butter.
  5. Bash the garlic cloves with the side of a knife and add to the pan.
  6. Season the pork medallions with salt and then add to the pan.
  7. Cook for no more than 90 seconds to 2 minutes per side
  8. Remove and place on a plate and cover with foil.
  9. Turn the heat up to high, add the cider and reduce by half.
  10. Turn down the heat to medium and add in the sour cream, Camembert cheese and mustard and store to form a sauce.
  11. Finally, add the chives and pork resting juices to the sauce and serve.

Nutrition Information:



Serving Size:


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.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


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Friday 13th of October 2017

This looks and sounds scrumptious! Very different, I need to try it!

Brian Jones

Monday 23rd of October 2017

Thanks Colleen

Janette | Culinary Ginger

Friday 13th of October 2017

This is my kind of delicious meal. I make pork tenderloin a lot and need to try this asap.

Brian Jones

Monday 23rd of October 2017

It's such a great quick meat to cook.

sue | theviewfromgreatisland

Friday 13th of October 2017

I'm always excited to visit this blog, I know I'll be surprised and delighted :) I adore pork tenderloin, and this gorgeous dish is over the top! I've got everything except the cheese, so I'm off to hunt some down...

Brian Jones

Monday 23rd of October 2017

You are too kind... Thanks Sue :)

Christina Shoemaker

Friday 13th of October 2017

I want that sauce on EVERYTHING! And I definitely don't use fennel often enough! I'm sure this is fantastic!

Brian Jones

Monday 23rd of October 2017

Thank you.


Friday 13th of October 2017

Gorgeous plating and photos! Such a wonderful pork dish for autumn. That sauce sounds incredible.

Brian Jones

Monday 23rd of October 2017

Thanks Tara, it is a bit special :)