Thursday, November 5, 2015

Pork with Camembert Sauce


     Continuing on my mustard theme, I have actually had this recipe since 2004 and had never tried it.  For years, it sat in a recipe book that I kept in our apartment in Brittany.  With the sale of the apartment, the recipe came back with us.  For Sunday evening's meal, I decided it was high time to give it a try.  I had waited much too long.

     With our weekly CSA shipment, we also get cheese made from one of many local creameries.  The cheese has been outstanding and the deli drawer in our refrigerator is bursting with cheese!  That is not necessarily a bad thing.  A few weeks ago, we received a camembert style cheese and while nothing can top camembert from Normandy, France, this was quite excellent.

     What I loved most about putting this dish together was that the main ingredients came from our local area.  The pork came Clarion River Farms just about an hour north of here.  The cream - from Brunton Dairy in Aliquippa.  The cheese - from...  The fingerling potatoes that we served alongside - from Clarion River Organics.  Good products make for a delicious meal.

     Pork tenderloin would be ideal for this dish but I had bone-in pork chops so we used them and I would do it again.  Once the meat is cooked, the sauce comes together quite easily.  

Pork with Camembert Sauce

Pork with Camembert Sauce
Adapted from

1 pork tenderloin, cut into medallions and pound to 1/2".
1/2 wheel of cambembert, rind cut off and cheese sliced
2T fresh spices (I used parsely, oregano and sage)
1 cup cream
1/2 cup wine
1T butter
2t Dijon Mustard
Salt and Pepper

Melt butter in a heavy skillet.  Season with black pepper.  When the butter is foaming, add the pork.  Cook three to five minutes.  If using pork chops, it may take a few minutes longer.  Do not overcook the meat.   Put on a heated plate and cover with foil to keep warm.

Deglaze the pan with white wine and, scraping the bottom to release the delicious fond.  Boil until reduced by half.  Add the cream, any accumulated juices from the pork and the spices.   Bring to a boil, reduce heat and continue to cook until thickened.  Add the cheese and the mustard and swirl to allow the cheese to melt.  Add more cream if needed and adjust the seasoning.

Serve the sauce over pork.  Now that is a dish worth a bit of my favorite and precious mustard!

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