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Meat, Northern, Eastern and Western France

Pork tenderloin with camembert and potatoes

Pork tenderloin with camembert and potatoes is a roasted pork dish topped with a creamy camembert and cider sauce, served with oven roasted potatoes. It serves 4, takes 50 minutes, stays easy, and costs about €3.40 per person. The key is searing the pork well before finishing it in the oven so it stays tender.

Tonight, tender pork tenderloin draped in a creamy camembert and cider sauce, with golden roasted potatoes.

Pork tenderloin with camembert and potatoes
Total time
50 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Pork tenderloin roasted slowly in the oven stays moist, and the melted camembert sauce, loosened with cream and cider, gives it body without overpowering it. The dry cider adds a touch of acidity that balances the cheese, and the roasted potatoes cook alongside in the same oven, so there's less cleanup. It's a generous dish that smells like a Sunday roast even on a Tuesday night.

This is the kind of recipe that feels like a hug, perfect when you want a warm, familiar dinner without spending the whole evening in the kitchen. Kids usually love the gooey camembert and golden potatoes, while adults appreciate the cider sauce. Mon Chou suggests it for a fall or winter evening, or for a low effort Sunday dinner.

The ingredients

4 people

Butcher

  • Pork tenderloins 2

Dairy

  • Camembert 250 g
  • Heavy cream 10 cl

Pantry

  • Dry cider 20 cl
  • Oiloften in the pantry 3 tbsp
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Potatoes 900 g
  • Shallots 2

Allergens Lactose

The step by step recipe

  1. Cut the potatoes into wedges, toss them with the oil, thyme, salt, and pepper, and roast them at 200 degrees. 40 min

    Flip them halfway through so they brown on all sides.

  2. Sear the pork tenderloins in a hot pan on all sides. 8 min

    A good sear locks in the meat's juices.

  3. Transfer the tenderloins to the oven with the potatoes. 15 min

    Let it rest five minutes under foil before slicing.

  4. In the pan, soften the chopped shallots, deglaze with the cider, and let it reduce. 4 min

    Scrape up the browned bits, that's where all the flavor from the meat is.

  5. Add the camembert in pieces and the cream, stir until the sauce is smooth, then slice the tenderloins and spoon the sauce over them. 4 min

    Whisk off the heat so the cheese doesn't turn stringy.

Our tips to get it right

  • Pick a ripe camembert, almost runny in the center, it will melt faster and more evenly into the sauce.
  • Check the pork is done with the tip of a knife, the juices should run clear, not pink.
  • Cut the potatoes into evenly sized wedges so they all finish roasting at the same time.

The variations

  • Swap the dry cider for dry white wine if you don't have any on hand, the result stays close.
  • For a vegetarian version, swap the pork tenderloin for roasted eggplant slices and keep the same camembert sauce.
  • For a quicker, kid friendly version, cut the tenderloin into medallions before cooking, they sear faster and are easier to eat.

What to serve it with

  • A sharply dressed green salad
  • Steamed green beans
  • A glass of dry cider

Storage

The pork and its sauce keep for 2 to 3 days in the fridge in a sealed container. The camembert sauce doesn't freeze well, it tends to split when thawed. Reheat gently in a pan or a low oven, adding a splash of cream if the sauce has thickened too much.

Questions about this dish

Can you make this ahead of time?

You can roast the potatoes and sear the meat ahead, then finish cooking in the oven and make the sauce right before serving. The camembert sauce tastes best made at the last minute.

Do you need to remove the camembert rind?

Only if it's thick or very dry. A thin rind melts into the sauce and adds extra flavor.

Can you use a different cut of pork?

A pork roast or pork shoulder steak works well, just adjust the oven time based on the thickness of the cut.

How do you keep the camembert sauce from splitting?

Add the cheese and cream off the heat and stir gently until smooth. Too much heat makes the camembert turn stringy.

How long does it take to make a pork tenderloin with camembert and potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork tenderloin with camembert and potatoes?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork tenderloin with camembert and potatoes cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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