This pork tenderloin recipe has been an absolute hit! I am so happy that so many of you like it! Along with the revamping of the rest of my blog, I am also revamping some recipes and photo’s. The recipe for this is pretty much almost the exact same, but it has a different cooking method to ensure moist and juicy pork, and we added in some brie cheese. (Because why not?!) Hopefully you like this version just as much (if not more) than the last one! The fruit content has been cut down to a reasonable amount to stuff the pork tenderloin without too much overflow and waste. The left over apple and pear in this recipe that is NOT used on the pork, is used in this Spinach salad with a creamy brie poppy seed dressing. Enjoy!
Ingredients: (serves 2-3 with some left overs.)
- 1/2 of an apple, sliced thinly. It’s your choice to peel or not to peel.
- 1/2 of a pear, sliced thinly. it’s your choice to peel or not to peel.
- 3 cloves garlic, sliced
- 1 TBSP fresh rosemary, minced
- 2 TBSP Evoo
- 2 TBSP maple syrup
- 1 pork tenderloin, butterflied and pounded to 1/4″ thick. (Thinner is better. don’t worry if you can’t get it quite this small.)
- Enough salt, pepper and smoked paprika to season BOTH sides of your tenderloin
- 3 heaping TBSP Brie cheese
- Preheat oven to 425F
- In an ovenproof skillet over medium heat, add 1 tbsp EVOO. Let it get nice and warm. Add your sliced apples and pears. Cook until soft. Add in your sliced garlic and rosemary. Cook until your garlic is fragrant. Careful not to Burn your garlic. Remove from heat.
- Lay the mixture out into a line closest to one edge of your ALREADY seasoned pork tenderloin. Add the cheese along the line (all things stuffing the pork should be going from one side to the other.) Drizzle your maple syrup on top of the garlic and pear mixture.
- Start rolling your pork. Bring one end of the pork OVER the stuffing. Keep rolling nice and as tight as you can. Once you’ve rolled up the pork, secure it in at least 4 to 5 places with butcher twine.
- In the same oven proof skillet over med-high heat, drizzle another TBSP of EVOO. Let it get nice and hot. Sear your pork tenderloin on all sides. Let it sit for a few minutes on each side to get nice and browned to lock in all that flavour. Don’t flip your pork if the cooking side is still only white. IT MUST BE BROWNED.
- Once pork is seared on all sides, place it straight into the oven at 425F for 10-13 minutes, or until a meat thermometer reads 145F.
- Take pork out of the oven and move to a cutting board. Let it rest for 5-8 minutes. Then slice, and serve!