Pretty simple dish with a very good sauce.
Ingredients:
1 pound boneless pork loin
2 oz Camembert Cheese
1 tbsp butter
3 tbsp dry white wine
1 tbsp chopped fresh sage
1/3 cup sour cream
1 1/2 tsp Dijon mustard
Pepper - to taste
Directions:
1. Cut the pork loin into 3 portions about 3/4" thick.
2. Put the pork in a zip lock bag and pound to about 1/2 thick with tenderizing hammer.
3. Cut the rind off of the Camembert cheese and cut into 1/2" chunks.
4. Spray a big heavy skillet with nonstick spray and put over medium-high heat.
5. When the skillet is hot, melt the butter in the skillet and coat the insides.
6. Fry the pork a golden brown, being careful not to overcook them.
7. Set the pork loin aside and cover with tin-foil to keep warm.
8. Add wine to the skillet and stir around with a spatula to get up all the bits of pork.
9. As the wine reduces, add the sage and stir again.
10. Turn down the heat to medium-low and add in the Camembert, stiring as it melts.
11. After it is fully melted, add in the sour cream and dijon mustard and heat through w/out simmering again.
12. Pepper to taste and serve immediately spooned over the pork loin.
This recipe is from Dana Carpenders Every Calorie Counts Cookbook
