There are no two ways about it. I love pork fillet/tenderloin. Especially when it is cooked to perfection and still slightly rosy pink inside. Drizzle a delicious sauce on top and I’m in my element. I’ve given you recipes where the meat is paired with fruit, marinated in a charming Chinese sauce and soaked up in a tangy, boozy citrus sauce. It was only a matter of time that a decadent cheese sauce will make an appearance…
- 15ml (1 tbsp) oil
- 25g (1 oz) butter
- 2 pork fillets (tenderloins), weighing around 450g (1 lb) each
- 45ml (3 tbsp) white wine
- 150ml (5 fl oz) double [heavy] cream
- ½ Camembert cheese, rind removed and sliced
- 7.5ml (1½ tsp) Dijon mustard
- Preheat the oven to 180°C (fan 170°C/350°F/gas 4). Trim the pork fillet, removing any fat or sinew from the outside.
- Heat oil and butter in a frying pan, add the fillets and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges. (See notes.)
- Meanwhile, add the wine to the pan and bring to the boil, scraping the base of the pan. Stir in the cream and bring back to the boil.
- Add the cheese and mustard and any accumulated juices from the meat. Stir until the cheese melts. Add a little more cream if needed and adjust the seasoning. Serve the pork with the sauce immediately.
- As you can see in the photo, this meal was enjoyed with a generous portion of mash, buttered Brussels sprouts and sweet carrots.
- For a healthier sauce use crème fraîche instead of double cream.
- Like sauce? Double up on the ingredients for the sauce!
- Serving Size: 1 serving
- Calories: 417
- Sugar: 2.6 g
- Sodium: 238 mg
- Fat: 22.3 g
- Saturated Fat: 10.5 g
- Carbohydrates: 3 g
- Protein: 44.3 g
- Cholesterol: 165 mg