Medaillons De Porc Au Camembert (Pork W/Camembert - France)

• 1 12 lbs pork fillets (6-oz each)
• 1 12 tablespoons butter
• 4 12 tablespoons dry white wine
• 7 12 ounces creme fraiche (or whipping cream)
• 1 12 tablespoons mixed herbs (such as marjoram, thyme & sage)
• 6 ounces camembert cheese (rind removed thinly & then thinly sliced)
• 2 14 teaspoons Dijon mustard
• black pepper (freshly ground, to taste)
• fresh parsley (chopped, to garnish)

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.
2. Sprinkle fillets w/pepper.
3. Melt butter in a heavy frying pan over med-high heat till it begins to brown & then add the meat.
4. Cook for 5 min (turning once) or till just cooked through.
5. Transfer to a warmed dish & cover to keep warm.
6. Add the wine to the same pan & bring to a gentle boil, scraping the meat drippings from the base of the pan.
7. Stir in the creme fraiche (or cream) + the herbs & bring back to a gentle boil.
8. Add the cheese, mustard & any meat juices that have accumulated from the warm meat.
9. Add more creme fraiche (or cream) as desired to reach your preferred sauce consistency & adjust seasoning to taste pref.
10. Serve immediately w/the sauce & garnish w/the chopped parsley.

pork, butter, white wine, creme fraiche, mixed herbs, camembert cheese, mustard, black pepper, parsley

Taken from www.food.com/recipe/medaillons-de-porc-au-camembert-pork-w-camembert-france-366262 (may not work)