Pork and Camembert
Over a year ago
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Ingredients
- 1 Pork fillet sliced into ½ inch pieces
- A third of Camembert chopped into small pieces
- 1 pack of Gnocchi
- A handful of button mushrooms or courgettes or peppers or spinach
- 1 pint of Cider
- dash of cream
- 4 Sage leaves chopped
- seasoning
- 1 tsp French Mustard
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Method
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1
In a medium pan, brown the pork in either butter or olive oil until cooked. Remove and keep warm.
Fry whichever veg you are using in the pan, then add the cider and the sage leaves. Simmer for 5 minutes.
Add the Camembert and simmer at just below boiling point for 5 mins until Camembert has melted through.
Whilst the veg is simmering in the cider and camembert, start boiling the water in a saucepan for the gnocchi.
Add the cream, mustard and the seasoning to the frying pan and mix well. Do not boil.
Put the pork back in the cider and cream mixture and add the gnocchi to the boiling water to cook.
Once the gnocchi has cooked, drain and add to the frying pan - mix in and serve.
Chef's Tips
Works very well with left-over pork from a roast
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