Roast pork with camembert sauce
Ingredients for 6/8 people:
- – 1 roast pork of 1 kg (I took tenderloin)
- – 50 cl of raw cider
- – 1 raw milk camembert
- – 1 onion
- – 15 g of butter
Peel and cut the onion into quarters and brown it in a casserole dish with the butter
Season the roast pork and brown it in the casserole dish on all sides.
Deglaze with the cider and remove from the heat.
Put the lid on and cook in a preheated oven at 180° for about 1 hour 30 minutes (it all depends on the thickness of the roast).
Watch the cooking and add water if necessary so that there is always a little juice.
At the end of cooking collect 10 cl of cooking juice, put it in a saucepan and add the Camembert cut into pieces.
Heat over low heat while whisking to melt the cheese and homogenize the sauce.
Serve the roast with the sauce (I accompanied it with large homemade fries).