Cut pork roast into 4 slices of equal size. Fry on medium heat, without fat in a nonstick skillet, about 15 minutes, turning several times. When cooked, salt, pepper, and sprinkle with herbs de Provence.
Meanwhile, reheat the zucchini puree in a microwave oven. Peel the Brie and divide into cubes.
Place the pork slices on plates, top with the zucchini puree and lightly, with the back of a wet spoon, form small cavities. Insert the cubes of Brie into the cavities.
Instead of herbs de Provence, you can sprinkle with rosemary or even sage.