Pork with Camembert Cheese

Ingredients

3/4 to 1 lb pork fillet
l tbsp butter
3 tbsp sparkling dry cider or dry white wine
1/2—3/4 cup creme fraiche or whipping cream
1 tbsp chopped fresh mixed herbs, such as marjoram, thyme and sage
1/2 Camembert cheese (4 oz), rind removed (2-1/2 oz without rind), sliced
1-1/2 tsp Dijon mustard
freshly ground black pepper
fresh parsley, to garnish

Method

1. Slice the pork fillet crosswise into small steaks about 3/4-inch thick. Place between two sheets of greaseproof paper or clear film and pound with the flat side of a meat mallet or roll with a rolling pin to flatten to a thickness of 1/2-inch. Sprinkle with pepper.
2. Melt the butter in a heavy frying pan over a medium-high heat until it begins to brown, then add the meat. Cook for 5 minutes, turning once, or until just cooked through and the meat is springy when pressed. Transfer to a warm dish and cover to keep warm.
3. Add the cider or wine and bring to a boil, scraping the base of the pan. Stir in the cream and herbs and bring back to the boil.
4. Add the cheese and mustard and any accumulated juices from the meat. Add a little more cream if needed and adjust the seasoning. Serve the pork with the sauce and garnish with parsley.

Makes 3 to 4 servings.

Source: Taste of France