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Medallions with baked Camembert

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Ingredients for 4 servings:

  • 8 pork medallions (approx. 75 g each)
  • 2 tbsp oil
  • rosemary
  • 4 tomatoes
  • 2 Camembert(s) (baked Camembert with cranberry sauce)
  • chives
  • 1 baguette(s)
  • salt and pepper
  • Paprika powder, sweet

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Heat the oil in a pan. Fry the meat and rosemary for 3-4 minutes, turning occasionally. If you like, you can season the meat with salt, pepper, and paprika; however, I don’t season it because I prefer the meat plain in this recipe. Slice the tomatoes. Place the meat in a large baking dish. Baste with the remaining pan juices and top with the tomato slices. Halve the Camemberts, first horizontally, then crosswise. Place the pieces cut-side down on the tomatoes. Bake in a hot oven at 175°C (top/bottom heat) for about 15 minutes. Remove the fillets, sprinkle with chives, and serve with baguette and cranberry sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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