Apples and pork go together like Bogart and Bacall, or Ren and Stimpy, or pancakes and maple syrup — stay with me — so don't pass up the chance to wow your family or weekend company with a melt-in-your mouth cheesy and slightly sweet tenderloin.
How To Choose The Right Cuts Of Meat For Every Meal
1 600g pork tenderloin
1 medium onion
2 cloves of garlic
1/2 green apple, sliced
8 Brie slices (or as needed)
5 tablespoons Olive oil
4 tablespoons Balsamic vinegar
Salt & pepper
Chop the onion and garlic. Heat 3 tablespoons of olive oil over low to medium heat and begin sautéeing onion and garlic. Once the onion begins to caramelize, add 4 tablespoons of Balsamic vinegar and 5-7 turns of the salt and pepper mills (approximately 1/4 teaspoon each). Preheat oven to 400F/205C.
While the onion and garlic are cooking, slice pork tenderloin partially through and open sides.
Add slices of apple and Brie to one side of the tenderloin.
Add a few pinches (or turns of the mills) of salt and pepper over the apple and Brie and layer on the caramelized onion and garlic.
Fold the tenderloin and secure it with butcher's string.
Heat 2 tablespoons of olive oil in a pan over medium to high heat and sear each side of the tenderloin until slightly browned.
Transfer seared tenderloin to an oven safe dish and roast for 40-45 minutes at 400F.
Don't panic if some of the cheese and onions have spilled out. Scoop them onto your plate; they're still delicious. The pork will be moist and slightly tinged with pink once cooked. Serve with a side of roast potatoes and a green salad.
Bon appétit! And don't forget dessert! Try a caramelized apple cake.