Pork with camembert and plum sauce
- 2 cups chicken stock
- 2 fennel bulbs, quartered
- 2 leeks, topped and tailed, rinsed and quartered
- 2 pork fillets, about 500g in total, each cut in half to make 4 fillets
- 2 garlic cloves, crushed
- 1 tsp sea salt flakes
- 1 tsp ground pepper
- 1 tsp fennel seeds
- olive oil spray
- 100g camembert cheese
- 1 cup plum sauce (available from most supermarkets)
Heat oven to 180°C or 160°C fan-forced.
Add stock to a large saucepan, bring to the boil and add the fennel bulbs. Reduce heat to low and poach for 5 minutes before adding leeks. Turn vegetables every now and then.
Spray pork fillets with oil and rub in the garlic. Mix salt, pepper and fennel seeds together on a board and roll the fillets over to coat. Heat a large frying pan to high and add the pork fillets.
Brown pork on all sides for a couple of minutes and place in the oven for 4 minutes.
Remove fillets from pan and place on a board in a warm place to rest for about 5 minutes. Make two incisions in each fillet, about two-thirds of the way through, and place a slice of camembert in each incision.
Heat plum sauce and keep warm.
Place pork on plates, pour over warm plum sauce and serve with drained fennel and leeks.
- Why is it good for you? Pork fillets are low in fat and a little camembert never hurt anyone – just ask French people! This is truly one of my favourite indulgent dinners of all time.
- 1819.6kj (434.6cal); 10.4g total fat (5.33g saturated fat)
- This recipe was written by Jay Rogers for Kidspot
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