This Camembert Pork Tenderloin with Fennel recipe is a real fab quick recipe that pulls together in 20-25 minutes and pack a boat load of flavour!
It would seem that I have a thing for pork tenderloin at the moment, this French inspired Camembert Pork Tenderloin joins a recent Chinese inspired pork tenderloin recipe. It is such a fab cut of meat so soft and tender, as far as I am concerned I would take this stuff 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. Then cooks it for mere minutes keeping it nice and pink inside.
If you want meat in a hurry then this cut is definitely your best friend, both the sauce and the fennel side for this Camembert pork tenderloin dish take longer to cook than the meat in this dish. Be sure you rest it well 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.
In other news my wonderful and fearless stunt wifey has a Birthday this coming week and one with a zero at the end so we are spending the week doing ‘stuff’, as ever that stuff will inevitably involve lots of food and lots of drink and more than a fair shake of thermal spas and even a game of football.
Not only do I have a wonderful wife but I have a wonderful wife that love sports, call me Mr Lucky! So if I am a little tardy getting back to you on social media this week, sorry but I have a Birfday girl to spoil 😀
Camembert Pork Tenderloin with Fennel
- 1 Bulb Fennel
- 1 Tbsp Cooking Oil Neutral
- 20 g Butter
- 300 g Pork Tenderloin
- 75 g Camembert Cheese Weight after rind removed
- 75 g Sour Cream
- 150 ml Cider
- 1 Tsp Dijon Mustard
- 10 g Chives
- Heat your oven to 180°C.
- 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 15 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.