Pork Camembert

• 1 pound Pork Tenderloin
• 2 dashes Salt And Pepper, to taste
• 1 Tablespoon Olive Oil
• 2 Tablespoons Butter
• 1/4 cups White Wine
• 1/2 cups Heavy Cream
• 1/2 wheels (8 Oz. Wheel) Camembert Cheese, Rind Removed And Cubed
• 1 Tablespoon Dijon Mustard
• 1 sprig Fresh Thyme, Leaves Removed Or A Few Dashes Of Dried

1. Slice tenderloin into 1 thick medallions and flatten with a meat mallet to about 1/2 thickness.
2. Season with salt and pepper on both sides.
3. Saute in olive oil and butter, medium heat, about 3-4 minutes per side.
4. Remove to a plate and keep warm.
5. Deglaze the pan drippings with wine and bring to a boil, scraping bits from the bottom and reduce it down a bit.
6. Add in cream and camembert, stir to melt the cheese.
7. Once cheese is melted, add in mustard and thyme.
8. Salt and pepper to taste.
9. Serve pork medallions with sauce over top.
10. Enjoy!

tenderloin, salt, olive oil, butter, white wine, heavy cream, wheels, dijon mustard, thyme

Taken from tastykitchen.com/recipes/main-courses/pork-camembert/ (may not work)