Pork with camembert and plum sauce

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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