Stuffed pork fillet with cheese sauce à la Gabi

Ingredients for 4 servings:

• 500 g pork fillet(s)
• Pepper, white, from the mill
• Salt
• ½ bunch flat-leaf parsley, chopped
• 125 g sausage meat
• 2 tbsp cream
• 70 g Camembert(s) or Brie, cut into 4 pieces
• 2 tbsp flour
• 1 egg(s), beaten
• 3 tbsp breadcrumbs
• 2 tbsp almond slivers
• 60 g coconut oil
• 50 g butter
• 50 g cream
• ½ tsp lemon juice
• 2 egg yolks, beaten
• ½ tsp mustard
• ½ tsp salt
• ½ tsp sugar
• 100 g cheese, grated Emmental

Instructions

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

Cut the pork fillet into 4 slices and cut a deep pocket into each one. Season inside and out with salt and pepper. Mix the sausage meat with the cream and parsley and fill the pockets with it. Fill the pockets with the cheese cubes and seal with toothpicks. Coat the meat pockets in flour, then in egg, and then in a mixture of breadcrumbs and almond slivers. Heat the fat and fry the meat pockets over medium heat for about 4 minutes on each side until crispy, then keep warm. Melt the butter! Combine all the other ingredients (except the cheese) with a mixer and heat. Then gradually stir in the melted butter, continue heating, and stir until the sauce is smooth. Stir in the cheese, stirring to melt, and season to taste. Serve the meat and sauce separately.