Pork loin topped with Camembert

Ingredients for 4 servings:

• 500 g pork loin(s) (steaks) or alternatively schnitzel (halved)
• 2 packs of Camembert(s)
• 1 large can of mushrooms, sliced
• 2 tbsp flour
• 2 tbsp butter
• salt and pepper
• oil
• Milk
• Broth, granulated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a roux from butter and flour, then gradually add enough milk while stirring to create a creamy sauce. Season with salt, pepper, and granulated stock, and simmer for a few minutes over low heat. Season the sirloin steaks or schnitzel and sear briefly on both sides. Place in a baking dish. Drain the mushrooms and add them. Remove the rind from the Camembert, cut them into slices, and arrange them over the meat and mushrooms (narrowly; it’s better to have too many slices than too few). Then pour the sauce over the meat; it should cover everything well. Place in the oven at 200°C for 20-30 minutes, until the cheese has melted nicely into the sauce. Serve with spaetzle, tagliatelle, or croquettes, and a fresh salad.