Summary

Ingredients

• 500 g pork fillet (s)
• White pepper from the mill
• salt
• 0.5 ½ bunch parsley, smooth, chopped
• 125 g sausae meat, (sausae meat)
• 2 tablespoon heavy cream
• 70 g camembert (s) or brie, cut into 4 pieces
• 2 tablespoon flour
• 1 egg (s), devious
• 3 tablespoon breadcrumbs
• 2 tablespoon almond sticks
• 60 g coconut fat

For the sauce:

• 50 g butter
• 50 g cream
• 0.5 teaspoon ½ lemon juice
• 2 egg yolks, beaten
• 0.5 teaspoon ½ mustard
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ sugar
• 100 g cheese, rated Emmentaler

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Instructions

1. Cut the pork tenderloin into 4 slices and cut into each one a deep pocket. Season inside and out with salt and pepper. Mix the sausage meat with cream and parsley and fill the pockets with it. Also fill the cheese cubes in the pockets and seal with toothpicks. Turn the meat pockets in flour, then in egg and in a mixture of breadcrumbs and almond sticks.
2. Heat the fat and fry the meat pockets on each side over medium heat for approx. 4 minutes and keep warm.
3. Melt butter! Mix all other ingredients (except the cheese) with a mixer and heat. Then gradually stir in the melted butter, continue to heat and stir until the sauce is smooth. Stir in the cheese, let it melt while stirring and season to taste.
4. Serve the meat and sauce separately.