Camembert – Loin

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g pork loin (s)
  • 150 g mushrooms
  • 150 g camembert (s)
  • 2 tablespoon margarine
  • 1 tablespoon flour
  • 125 ml meat stock
  • 250 tablespoon sweet cream
  • 125 ml milk
  • 1 dash white wine
  • 1 bunch parsley
  • 1 bunch dill
  • Lemon juice
  • salt and pepper
Camembert – Loin
Camembert – Loin

Instructions

  1. Cut the pork loin and mushrooms into slices. Debark the camembert and cut into slices.
  2. Fry the pork loin briefly in hot oil and place in a greased, fireproof dish. First layer the mushrooms and then the camembert, pour the cream sauce over them.
  3. For the cream sauce: finely chop the parsley and dill. Make a light roux from the margarine and flour. Deglaze with the prepared meat stock and add sweet cream, milk and white wine. Season to taste with salt, pepper, lemon juice, parsley and dill tips.
  4. Preheat the oven and bake at 200 - 225 ° C for about 40 minutes (depending on the thickness of the pork loin).
  5. Tip:
  6. It goes well with croquettes and a fresh salad.

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