Loin in Camembert Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pork loin (s)
- 2 small Can / s mushrooms or fresh mushrooms
- liter ⅛ meat broth
- liter ⅛ milk
- 1 cup sweet cream
- 200 g camembert (s) (60% fat)
- some lemon juice
- Fondor
- salt and pepper
- lots dill, fresh or dried
- 1 tablespoon margarine
- 1 ½ tablespoon flour
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Cut the loin into slices. Pepper and salt, fry briefly. Place in a greased baking dish. Pour the drained or cleaned mushrooms over the meat.
- Put one tablespoon of margarine in a pan and sauté briefly with 1.5 tablespoons of flour. Pour meat stock, milk and sweet cream on top and let simmer briefly. Season to taste with fondor and lemon juice. Add the dill. Pour the sauce over the meat.
- Slice the camembert and place on top of the meat and sauce. Baked at 180 ° C for about 30 minutes. (If the air is circulating, cover the first quarter of an hour with aluminum foil).
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