Summary

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

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Instructions

1. Cut the pork loin and mushrooms into slices. Remove the rind from the camembert and cut into slices.
2. Heat a large skillet over medium-high heat. Add a little of the margarine and fry the pork loin slices for 2-3 minutes on each side until browned. Transfer to a greased, ovenproof baking dish.
3. Layer the mushroom slices over the pork, then layer the camembert slices on top.
4. Make the cream sauce: finely chop the parsley and dill. In a saucepan, melt the remaining margarine over medium heat. Stir in the flour to form a light roux, cooking for 1-2 minutes. Gradually whisk in the meat stock, sweet cream, milk, and white wine, stirring constantly. Simmer for 3-5 minutes until slightly thickened. Season with salt, pepper, lemon juice, parsley, and dill to taste.
5. Pour the cream sauce over the layered ingredients.
6. Preheat the oven to 200-225°C (392-437°F). Bake for 35-40 minutes until the pork reaches an internal temperature of 63°C (145°F).
7. Serve with croquettes and a fresh salad.