Pork fillet with spinach leaves and Camembert baked
ingredients
- pork tenderloin
- Spinach leaves (those from the freezer)
- 3 Camembert (60% fat content)
- 2 cups of cream
preparation
The sauce: peel 2 Camembert (the skin does not melt) and melt in 2 cups of cream. If the sauce is too thick, stir in a little milk. In the opposite case, stir in some grated cheese; the consistency is a matter of taste. Possibly season with a little salt or broth.
Prepare the leaf spinach according to the instructions :-).
Slice the filet and fry as usual.
Spread a good portion of leaf spinach and Camembert on the tenderloin slices and place in the oven until the camembert has run out. I always set the oven to 180 degrees.
Ribbon noodles or roasted potatoes are delicious.
I know, lots of calories ... but delicious and cooked fast!
