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Pork tenderloin with camembert sauce

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By Alicia tomero

Pork tenderloin with camembert sauce

We have a wonderful dish, to be able to present an extra juicy pork tenderloin with a creamy cheese sauce and can be spread non-stop with bread.

It is a recipe that the whole family will like, since it has a mild and a meat that is always on point. It is a meat that we will have to put through the pan, since we will be able to make it just right.

We will make the sauce with our robot, with a soft texture and with different touch, since its different point is shown on the Camembert.

Pork tenderloin with camembert sauce

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Delicious fillets accompanied with a soft camemert cheese cream.

Pork tenderloin with camembert sauce
  • Alicia tomero
  • Kitchen: Spanish, International
  • Recipe type: meat
  • Rations: 4
  • Total time:

Ingredients

  • 1 large pork tenderloin
  • 1 medium onion
  • 2 cloves of garlic
  • 125 g camembert cream cheese
  • 60 ml brandy or cognac
  • 80 ml of water + 1/2 chicken broth cube
  • 90 g olive oil
  • Sal Island

Preparation

  1. Peel and cut the onion into four pieces. We peel the two garlics. We pour it into the glass and program 5 seconds at speed 6.

  2. With a spatula we lower the chopped towards the bottom and add 50 g of olive oil and program 6 minutes, varoma temperature at speed 1.

  3. We add the 60 ml of brandy, 80 ml of water and the 1/2 chicken broth cube and program 8 minutes, varoma temperature at speed 1. 

  4. We add the cream cheese and program 8 minutes, temperature 100° at speed 3. When we have the sauce, we blend it for 20 seconds at speed 6.

  5. We have the pork tenderloin on a board. We clean it of possible nerves or grease. We cut it into 2 centimeter medallions and heat a frying pan with a little olive oil.

  6. When it gets hot, add the sirloin, salt it and fry it on both sides until golden brown. We are placing it on a tray.

  7. We serve the pieces of sirloin and drizzle them with the camembert cheese sauce on top.

Notes

We have accompanied the dish with potatoes cooked in their skin, seasoned with sweet paprika, salt, olive oil and a little white vinegar.


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