Camembert stuffed pork

Camembert stuffed pork

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"These delicious and easy-to-prepare pork fillets have a cheesy surprise."

The ingredient of Camembert stuffed pork

  1. 2 tablespoons Tru-Blue garlic butter
  2. 8 pork medallions with cracked black pepper
  3. 1 bunch Dutch carrots, trimmed, peeled
  4. 1 bunch asparagus, woody ends trimmed
  5. 150g Tasmanian Heritage Camembert, thinly sliced
  6. 1/4 cup (30g) chopped walnuts

The instruction how to make Camembert stuffed pork

  1. Cut the pork fillets in half horizontally and fill with the cheese slices. Heat a chargrill pan over medium-high heat. Melt half of the garlic butter and add the pork to the pan. Cook for 2-3 minutes each side. Transfer to a plate and cover.
  2. Meanwhile, cook the carrots in a large frying pan of boiling water, or steam for 2 minutes. Add the asparagus and cook for a further 3-4 minutes or until just tender. Drain. Toss with the remaining garlic butter.
  3. Serve the pork with the carrots and asparagus and scattered with walnuts.

Nutritions of Camembert stuffed pork

fatContent: 570.015 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 13 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 74 grams protein
sodiumContent: 206 milligrams cholesterol

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