Pork with camembert and plum sauce

Serves:

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 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)

Method

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:

• 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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Serving Suggestions

Note