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

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Preheat oven to 35
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Step 2

  • In a small bowl, whisk together the maple syrup and Dijon mustard. Set aside.
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Step 3

  • 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 whats called butterflying.
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Step 4

  • 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 thickness.
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Step 5

  • Remove plastic wrap and arrange thinly sliced pieces of brie around the center of the pork, leaving a half inch border.
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Step 6

  • Sprinkle cranberries evenly over the brie.
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Step 7

  • Roll the pork lengthwise like a jellyroll and place seam side down in a baking dish.
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Step 8

  • Bake for 30 minutes.
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  • Length: 30 minutes

Step 9

  • Brush with half of the glaze.
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Step 10

  • Bake an additional 15 minutes.
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  • Length: 15 minutes

Step 11

  • Remove from the oven.
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Step 12

  • Let the pork rest for 10 minutes. Slice and drizzle with the rest of the glaze.
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  • Length: 10 minutes