Brie and apple and pear all pair together wonderfully in this stuffed pork tenderloin! You could serve this for Christmas dinner or anytime!
First be sure you have an digital instant meat thermometer
Just be sure to get an instant thermometer before making this. There are so many out there, but here are a few I recommend. First is the Thermopro Waterproof Digital Meat Thermometer. Second is the Polder Instant Read Meat Thermometer.
Roast it until the thickest portion comes to 145-150, checking in several places to insure both the pork and the filling have been brought to 150 degrees. Let rest for 10 minutes before serving.
Cook two for an easy reheat dinner for a dinner later in the week
You can also choose to cool and save for reheating within 1-2 days. Cool completely before sealing in an airtight container and refrigerating. When ready to serve, bring to room temperature for 25 minutes prior to heating. Drizzle a teaspoon or two of olive oil across the top of the meat. Heat with a piece of foil covering the meat, not the oven safe dish, in a 325 degree preheated oven for 25-35 minutes. For food safety, the meat should come to 160 degrees Fahrenheit internal temperature, so, if by chance any bacteria occurred in cooling, will be completely killed during the reheat process.
When ready to begin to make the pork, mix your filling first. Have all your tools ready, your baking sheet prepared, kitchen string cut, or have your skewers ready.
Remember to wash your hands often during the prep, keeping everything else in your kitchen clean in the process. Also completely clean all surfaces after you are finished with the preparation.
How to make these rolled tenderloins
To prepare, lay the pork tenderloins on a cutting board. Using a sharp knife, remove the silver skin (tendon portion). Try to leave any fat on the outside while removing the silver skin. Make a slice down each tenderloin lengthwise carefully until you are about ½-¾ inch from cutting through. Next move one tenderloin to a plate. Unfold the other tenderloin to have one flat piece on the cutting board. Lay a piece of cellophane over the top of the pork tenderloin. Using a mallet or another heavy object, pound the meat (on the inside, facing up side) until it is ⅛-¼ inch thinner. This will make it easier to roll and secure.
Spread a layer of the filling down on the inside, leaving an edge of ½ inch free from any filling. Roll up the tenderloin from one long end to the other. Wrap and tie with kitchen string or using a long skewer, sew the edges together by weaving in and out to make the seam. Repeat the pounding and filling procedure for the second tenderloin.
A few tips for the rolling and securing with kitchen string:
- Cut a 20-24″ piece of kitchen string for each pork tenderloin, before starting to roll the meat. Keep the string near the cutting board where you are working.
- After rolling the meat, poke several toothpicks into the meat to temporarily secure. Wrap the string around the left end, leaving enough string to tie a knot and secure. Next wrap the string around the rolled pork, spiraling around the meat 4 or 5 times. At the end of the meat, secure by wrapping around the end one more time and going through the string again. Tie a knot and cut the remaining string. Remove the toothpicks and discard. Repeat for the second pork tenderloin.
Roast in a 400 degree oven
Lay both on a oiled baking sheet, with an inch space between them. Roast for 25-35 minutes, checking the temperature in several places before removing from the oven, as you want to make sure you are taking the temperature of both the meat (in the thickest part) and the center where the filling is. Remove to a plate or platter when an internal meat thermometer registers 145-155 degrees F in several places. Or if you plan to reheat, you can roast to 145 degrees in several places, including the center and the thickest portion.
Not brown enough? Do a quick sear after roasting
If you like, you can sear the meat after cooking in a hot skillet with a small amount of avocado or olive oil, turning to brown on each side.
What should I serve with this dish?
What should you serve alongside this yummy pork dish? I would serve oven roasted golden potatoes or scalloped potatoes, and roasted carrots or steamed green beans. These Cheesy Almost Hasselback Gratin Potatoes would pair well. You could even serve a cranberry sauce with this pork dish or make a pan sauce from the drippings.
I hope you enjoy it!
~Laura
Pork Tenderloin Stuffed with Apple, Pear, and Brie
Equipment
- 1 Instant thermometer
- 1 Mallet or rolling pin for pounding meat
- 1 Cellophane or plastic wrap
- 1 Kitchen string or large skewers
- 1 Rimmed baking stone or sheet
Ingredients
- 2 – 1.25-1.5 pound pork tenderloins
- ¾ teaspoon black pepper
- 1 ¼ teaspoons Morton’s Kosher Salt
- 1 shallot sliced
- 4-5 sprigs of thyme for the pan
- olive oil
- 2 tbsp maple syrup
- 2 teaspoons balsamic vinegar
Filling
- 1 large apple cored and diced, skin on or off
- 1 bosc or other pear cored and diced, skin on or off
- ⅓ cup dried cranberries and golden raisins or a combination of a few of these: golden raisins, cranberries, dried cherries, and dried mandarin oranges
- 3 oz. Brie cheese sliced and broken into smaller pieces
- ½ shallot diced
- ¼ teaspoon Morton’s Kosher Salt
- 1 tbsp olive oil
- Leaves from 5 thyme sprigs
Instructions
- On two cutting boards, with a sharp knife, slice each pork tenderloin lengthwise until ½ -¾ of an inch from slicing through. Unfold and lay flat. Cover with cellophane. Pound the meat until about ¼” thinner. Dry the meat thoroughly with paper towels and discard. Sprinkle with salt and pepper, reserving half of the total for the outside.
- Mix the filling together in a bowl.
- Spread each tenderloin with ⅓ of the brie cheese pieces. Divide the filling mixture between the two tenderloins, leaving a ½” space free of any mixture.
- Add a layer of cheese evenly across each piece of meat at the side of each that you will have a seam at. Roll up each piece from one long side to the other. Wrap kitchen string around and tie to secure *(see tips for rolling and securing in paragraph above the recipe) or use a long wooden or metal skewer to “sew” the tenderloin along the seam, weaving in and out to secure the roll.
- Preheat the oven to 400 degrees. Place the tenderloins an inch and a half apart on a lightly greased stone baking sheet or another baking sheet. Drizzle with olive oil lightly and sprinkle with remaining salt and pepper. Add the remaining diced shallot to the baking sheet and drizzle with olive oil.
- Bake in a 400 degree oven for 15 minutes. Stir the maple syrup and balsamic together.
- Remove from the oven and drizzle the balsamic maple across the top of each. Return to the oven for 10-20 minutes more or until internal temperature with an instant thermometer registers 145-155 degrees. Check it in the center of the filling and in several spots throughout.
- Let rest 5-10 minutes before removing the skewers or kitchen string. Slice into ½" thick slices. Use more fresh thyme, whole cranberries, or pear slices to decorate your serving platter.
Notes
Very good! This was my first time stuffing a pork tenderloin. The flavours were delicious, The level of difficultly was big for me. The prep time was at least triple. I even enlisted the help of my son. not sure i will be doing this recipe again.
Hello! Thank you for your comment on our stuffed pork tenderloin recipe. We really appreciate the feedback. We are happy that you enjoyed the flavors! We are so sorry the prep time was so much longer and for the difficulty level being high. The recipe does have a more completed process with pounding the tenderloin, rolling, and securing before proceeding to cook. I’m so sorry the recipe took so much longer than the specified preparation time. I apologize for that! Possibly in part it may have been due to being your first time rolling a tenderloin. Each time you prepare a rolled meat, I feel like it does get a little easier and the process is sped up. However, you might find that an unrolled pork tenderloin is the way to go. They are still so delicious, but the preparation is so much shorter. Check out our Pork Tenderloin with Apricot Brandy Sauce (Gluten Free), if interested. It’s still one of my favorites and is prepared and cooked more quickly. I will also ammend the preparation time in the stuffed pork tenderloin recipe with a note that the recipe is on the more difficult side. Again, thank you so much for the feedback.
~ Laura