Pork Tenderloin Stuffed With Cranberries and Brie

Photo: Andie Mitchell

Ingredients

8 ounces raw pork tenderloin

1/4 cup dried cranberries

1 1/2 ounces brie cheese

1/4 salt

1/4 teaspoon pepper

2 tablespoons maple syrup

2 teaspoons Dijon mustard

Preparation

Preheat oven to 350°. In a small bowl, whisk together the maple syrup and Dijon mustard. Set aside.

With a sharp knife, slice three quarters of the way into the side of the pork lengthwise, being careful not to cut all the way through. This is what’s called butterflying.

Open the pork like a book. Cover with a large square of plastic wrap and use a meat mallet (or the large blunt end of any kitchen utensil) to pound the meat to ¼” thickness.

Remove plastic wrap and arrange thinly sliced pieces of brie around the center of the pork, leaving a half inch border.

Sprinkle cranberries evenly over the brie.

Roll the pork lengthwise like a jellyroll and place seam side down in a baking dish.

Bake for 30 minutes. Brush with half of the glaze. Bake an additional 15 minutes.

Remove from the oven. Let the pork rest for 10 minutes. Slice and drizzle with the rest of the glaze.

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About

This stuffed pork is unbearably juicy and tender, each bite oozing with creamy brie and a plump, tart cranberry. The simple maple Dijon glaze adds the perfect sharp sweetness. It is the type of meal I'd want to serve to guests- a recipe that just tastes so darn good.