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Pork Fillet with Creamy Camembert Sauce

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


  • 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


  1. 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.
  2. 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.)
  3. 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.
  4. 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