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.

4 1 4 4

1 Tbsp. (15 mL) olive oil 1 lb (450 g) pork loin cut into medallions salt and pepper to taste 4 brie 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) cornstarch 2 tsp. (10 mL) cold water