Ingredients
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 cloves garlic
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
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 oven
- 1 large saucepan
- 1 board
- 1 large frying pan
Instructions
- 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.
Notes
Tip
Pork fillets are low in fat and a little camembert never hurt anyone – just ask French people!
