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This Camembert Pork Tenderloin with Fennel recipe is a real fab quick recipe that pulls together in 20-25 minutes and packs a boatload of flavor…
Ingredients [ For 2 to 4 people ] [ Preparation time : 12 minute – Cooking time : 28 minutes ]
- 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 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 the sour cream, Camembert cheese, and mustard and stir to bring together in a nice sauce.
Finally, add the chives to the sauce reserving a few for garnish and serve.