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Jen · Guest

Pork with Camembert

Serves 3-4

1 lb. pork tenderloin
1 Tbsp butter
3 Tbsp white wine
1/2 - 3/4 cup whipping cream
1 Tbsp chopped fresh herbs, marjoram, thyme and sage
1/2 camembert cheese (4 oz), rind removed and sliced
1 1/2 tsp Dyon mustard
freshly ground pepper

Slice pork into 3/4 inch steaks and flatten. Sprinkle liberally with black
pepper. Melt butter in frying pan and brown pork for 5 minutes, turning
once. Remove meat from pan. Add wine to pan and bring to a boil. Add
cheese and mustard and any juices from the meat. Stir in cream and herbs
and bring back to a boil. Add a little more cream and adjust the
seasoning. Serve the pork with sauce and garnish with parsley.

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