Cut the pork fillet and cut into 9 slices. Then season with seasoned salt and garlic pepper. Heat the clarified butter in a pan and fry the pork tenderloin on both sides briefly. Put in a baking dish!
Preheat the oven to 150 degrees Celsius!
Deglaze the roast set with cognac, bring to the boil briefly and loosen the set. Then add the cream and creme fraiche and season with seasoning salt / garip pepper if necessary. Pour over the medallions. Then cut the camembert into slices and spread it on the pork tenderloin. Cook in the oven for about 10 minutes!
Serve! There was also grumberry knepfle and salad!
Professional Chef with 25 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.