FRIJE

Split the pork tenderloins with a sharp knife to obtain a scallop. Remove some of the skin from the Normandy Camembert E. Graindorge, spread a quarter of the Camembert E. Graindorge cut into thin slices on each tenderloin, lightly pepper, add the sage, roll tightly into a roast, secure with kitchen twine. Season with salt and pepper, sprinkle with cumin seeds. Bake for 30 minutes. Deglaze the cooking dish with a little water, scrape the cheese deposited in the dish, heat over high heat, mix and pour over the tenderloins. Garnish with a few small sage leaves. Chef's tips: Incorporate some chopped prunes or dried fruits into the Camembert and add other herbs such as savory, wild thyme, lemon thyme... A recipe created by E. Graindorge. Visual: Graindorge