• 680 g pork fillets
  • 25 ml butter
  • 220 g creme fraiche (or whipping cream)
  • 25 ml mixed herbs (such as marjoram, thyme & sage)
  • 170g camembert cheese (rind removed thinly & then thinly sliced)
  • 12 ml Dijon mustard
  • black pepper (freshly ground, to taste)
  • Fresh Parsley to garnish


  • STEP 1
    Put the pork fillets between 2 sheets of grease-proof paper or clear film & pound w/the flat side of a meat mallet or roll w/a rolling pin to flatten to a thickness of about 1/2-inch. Sprinkle fillets w/pepper.
  • STEP 2
    Melt butter in a heavy frying pan over med-high heat till it begins to brown & then add the meat. Cook for 5 min (turning once) or till just cooked through. Transfer to a warmed dish & cover to keep warm.
  • STEP 3
    Add the wine to the same pan & bring to a gentle boil (de-glaze the pan), scraping the meat drippings from the base of the pan. Stir in the creme fraiche (or cream) + the herbs & bring back to a gentle boil.
  • STEP 4
    Add the cheese, mustard & any meat juices that have accumulated from the warm meat. Add more creme fraiche (or cream) as desired to reach your preferred sauce consistency & adjust seasoning to taste. Serve immediately w/the sauce & garnish w/the chopped parsley.

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