Pork Tenderloin Stuffed with Apple, Pear, and Brie
This Pork Tenderloin is perfect for a holiday or any day! You can easily master this rolled pork stuffed with diced apple, pear, brie and dried fruit. The sweet and savory are a perfect mix in this dish.
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
If you prefer very soft fruit as the filling in these stuffed tenderloin you can also sauté the shallots, apple, and pear before putting together. Just be sure to cool completely before filling and rolling the tenderloins.