Brie-Topped Pork Medallions

Brie-Topped Pork Medallions
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:35 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 lb
    (450 g)

    pork loin cut into medallions

  • salt and pepper to taste

  • 4


  • 3/4 cup
    (190 mL)

    chicken bouillon

  • 1/4 cup
    (60 mL)

    half and half cream

  • 2 oz
    (60 g)

    brie diced

  • 1 tsp.
    (5 mL)


  • 2 tsp.
    (10 mL)

    cold water


In a skillet, heat oil on medium-high heat. Brown medallions about 3 minutes per side. Salt and pepper. Remove medallions to a casserole.

Top each medallion with a slice of Brie and cover casserole with aluminum foil. Set aside 5 minutes.

In the same skillet, over medium heat, pour chicken bouillon and cream and stir in diced Brie. Cook 2 minutes, stirring constantly.

In a small bowl, mix cornstarch and cold water then stir into skillet to thicken sauce. Cook another 2 minutes, stirring constantly.

Serve medallions topped with sauce.

Source: Metro / Photo: Producteurs Laitier du Canada

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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