Pork tenderloin with Fourme d’Ambert cheese in crunchy parcel

Preparation of the recipe

  1. Preheat oven to 180°C
  2. Heat a frying pan with olive oil and fresh thyme then sear the pork tenderloin on each side to colour it and start the cooking. This will take a good ten minutes.
  3. Then cut open the meat lengthwise, salt, pepper and stuff with the Fourme d'Ambert. Cut into two equal parts.
  4. Brush the sheets with olive oil.
  5. Place the pork in the middle and close up.
  6. Turnover and place on a baking tray.
  7. Bake for about 15 minutes depending to the oven. The brick pastry must be well browned and crispy.



For 2 persons


  • 1 pork tenderloin of 350g to 400g maximum
  • 120 to 140 g of Dischamp Fourme d'Ambert cheese
  • 2 brick pastry sheets
  • Olive oil
  • Fresh thyme
  • Salt
  • Pepper

Preparation time

35 min

Cooking time

15 min

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