Camembert stuffed pork

"These delicious and easy-to-prepare pork fillets have a cheesy surprise."

Cut the pork fillets in half horizontally and fill with the cheese slices. Heat a chargrill pan over medium-high heat. Melt half of the garlic butter and add the pork to the pan. Cook for 2-3 minutes each side. Transfer to a plate and cover.
Meanwhile, cook the carrots in a large frying pan of boiling water, or steam for 2 minutes. Add the asparagus and cook for a further 3-4 minutes or until just tender. Drain. Toss with the remaining garlic butter.
Serve the pork with the carrots and asparagus and scattered with walnuts.

Source

2 tbsp Tru-Blue garlic butter

8 pork medallions with cracked black pepper

1 bunch Dutch carrots, trimmed, peeled

1 bunch asparagus, woody ends trimmed

150g Tasmanian Heritage Camembert, thinly sliced

1/4 cup chopped walnuts

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