171. Medaliony ze schabu w sosie camembert (Pork medallions with camembert cheese sauce)

Ingredients: 450 g pork loin, 15 g butter, 45 ml cognac, 125 ml double cream, 1 teaspoon Dijon mustard, 1 teaspoon herbes de Provence , salt, pepper, 1/2 camembert cheese

Slice the pork loin into 5-6 slices, pound slightly, Melt butter in heavy skillet over medium high heat. Add medallions to pan. Brown pork on one side, about 2-3 minutes and turn. Set the pork aside and keep warm in the oven. Now pour the cognac into the frying pan and scrape the pan to get up all the bits that have stuck to it. Add the doubke cream, mustard, herbs, salt and pepper. Add the cheese (without the peel and cutted into small pieces) and simmer for a while. Arrange the medalions on a plate and pour over the sauce. Serve with potatoes.