Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pork with Camembert
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- #90070
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound pork tenderloin
1 tablespoon butter
3 tablespoons white wine
1/2 cup whipping cream (or as needed)
1 tablespoon chopped fresh herbs, marjoram, thyme and sage
4 ounces camembert cheese, rind removed and sliced
1 1/2 teaspoon Dijon mustard
freshly ground black pepper
directions
Slice pork into 3/4 inch medallions and flatten. Sprinkle liberally with black pepper.
Melt butter in frying pan and brown pork for 5 minutes, turning once. Remove meat from pan. Add wine to pan and bring to a boil.
Add cheese and mustard and any juices from the meat. Stir in cream and herbs and bring back to a boil.
Add a little more cream and adjust the seasoning. Serve the pork with sauce and garnish with parsley.
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Nutritional data has not been calculated yet.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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