Pork with Camembert Sauce

You can fantasize about combining meat with cheese sauce for a long time. Try Camembert this time.

Ingredients

• 500 g pork tenderloin
• 50 ml dry white wine
• 1 tbsp. l. a mixture of chopped fresh herbs (marjoram, thyme, sage)
• 120 g Camembert cheese
• olive oil - 2 tablespoons
• salt, freshly ground pepper
• 0.5 cups sour cream
• 1.5 tsp dijon mustard
• 3-4 sprigs of fresh parsley

Directions

1. Cut the pork tenderloin into transverse slices 2 cm thick, beat off or roll out with a rolling pin to a thickness of 1 cm. Heat the oil in a frying pan, fry the meat for 5 minutes, turning it over once. Transfer to a preheated dish, keep warm. Pour the wine into the pan where the meat was fried, bring to a boil. Add sour cream, chopped herbs and, stirring occasionally, bring to a boil again. Add sliced ​​cheese, mustard and juice from a plate of meat, season with salt and pepper. Mix well and heat until the cheese is completely melted. If necessary, you can add a little more sour cream and, if necessary, spices. Pour the pork on a plate with cheese sauce, garnish with parsley and serve with green salad and fresh vegetables.