Pork with Camembert and Mushrooms
Equipment
- Baking dish
- Pan
Ingredients
- 1500 g pork butt
- 150 g camembert
- 200 ml cream
- 80 ml béchamel sauce
- 250 ml water
- 500 g mushrooms fried
- 10 g salt
- 5 g pepper
- 10 g chives for garnishing
Instructions
- Season the pork butt thoroughly with salt and pepper, then sear it on all sides in a hot pan. Cook it for 2½ hours in a convection oven at 390°F (200°C). While the pork is cooking, brown the mushrooms in a pan or prepare the béchamel sauce if you don't want to use ready-made.
- Cut off the top layer of the camembert rind and spoon the creamy insides into a pan. Add the cream, béchamel sauce, and water. Heat while stirring until it reaches an even, creamy consistency. Season with salt and pepper.
- Pour the camembert sauce over the sliced pork in a baking dish. Add the cooked mushrooms on top. Bake in the oven on the convection setting for another 35 minutes at 350°F (175°C).
- Before serving, garnish the camembert roast with freshly chopped chives.