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.
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.
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!
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.
This is also wonderful served up with mixed roasted vegetables.
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
- Remove the rind from the Camembert cheese.
- Cut your tenderloin into 6 pieces approximately 50g in weight.
- Place each slice between two pieces of baking parchment and flatten to 5-7mm.
- Heat a large 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 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 store 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.