Pork dressed with "Kamamber" sauce
- Ready in: 30 minutes
- Serves: 2
- Complexity: advanced
- kcal: 675 kcal
- 500 g of pork tenderloin
- 2 tablespoon of olive oil
- 50 ml of dry white wine
- 0,5 glass of sour cream
- 1 tablespoon of grinded fresh greenery (marjoram, thyme, sage)
- 120 g of "Kamamber" cheese
- 1,5 teaspoon of Dijon mustard
- 2 sprouts of parsley
- Salt, fresh ground pepper
1. Cut pork tenderloin into cross slices 2 cm thick, chop or roll each slice by rolling-pin until it becomes 1 cm thick. Warm oil in the pan and fry meet for 5 minutes. Turn each slice over once.
2. Move slices to warmed plate, and keep them hot. Pour wine into the pan where the meet was fried, and boil it. Add sour cream, grinded greens, and heat to boiling point again stirring carefully. Add cheese cut into small pieces, mustard, and pour in meet juice from the plate. Add salt and pepper. Stir carefully and heat up until complete melting of cheese. You can add some more of sour cream and spices if required.
3. Dress pork on the plate with cheese sauce, decorate with parsley and serve with green salad and fresh vegetables.