Ingredients 800 g pork loin in one piece
50 g sugar 200 g camembert cheese
400 ml of milk
Oil
olive 1 teaspoon of
cornstarch 1 pinch nutmeg 1
glass of sherry Salt and pepper
Preparation
Preheat oven to 180 º. Heat a large frying pan or bottom with oil and fry the piece of tenderloin on all sides until well sealed. Then sapimentarla and arrange in an ovenproof dish.
, into the furnace, water it with wine and roast 30 minutes, flip it over halfway through cooking. Then lower temperature to 160 degrees and roast 20 minutes. When missing about 10 minutes to finish, sprinkle the meat with sugar, put it back on the oven and finish it. Remove and let sit about 10 minutes. Mix the cornstarch
in 2 tablespoons milk and heat the rest. Remove the peel with cheese, chop and add to milk. Allow to simmer cover. Add the cornstarch diluted, a pinch of salt and pepper, and nutmeg. Give a gentle boil until slightly thickened. Serve with sliced \u200b\u200bmeat.
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