Ingredients:

3/4 - 1lb pork tenderloin
1 tbs butter
3 tbs sparkling dry cider or dry white wine
1/2 -3/4 cup creme fraiche or heavy whipping cream
1 tbs chopped fresh mixed herbs, such as marjoram, thyme, and sage
1/2 camembert cheese (4 ounces), rind removed (2 1/2 ounces without rind), sliced
1 1/2 tsp Dijon mustard
freshly ground black pepper
fresh parsley to garnish

Slice the pork tenderloin crosswise into small steaks about 3/4-inch thick. Place between two sheets of grease proof paper or clear film wrap and pound with the flat side of a meat mallet or roll with a rolling pin to flatten to a thickness of 1/2-inch.
Sprinkle with black pepper.

Melt butter in a heavy frying pan over medium-high heat until it begins to brown then add the meat. Cook for 5 minutes, turning once, or until just cooked through and the meat is springy when pressed.
Transfer to a warmed dish and cover to keep warm.

Add the cider or wine to pan and bring to a boil, scraping the base of the pan with a wooden spoon. Stir in the cream and herbs and bring back to a boil.

Add the cheese and mustard and any accumulated juices from the meat. Add a little more cream if needed and adjust seasoning.
Serve pork with the sauce and garnish with parsley.