Pork Tenderloin Stuffed With Cranberries, Apples, and Brie Cheese
When cooking, using foods that have a positive effect on health is always interesting. For example, in the recipe I am suggesting this week, the garlic, onions, broccoli, and dried cranberries are all anticancer foods. About cranberries, did you know that to get the maximum benefit out of them, they should be eaten dried rather than fresh?
Per serving (including sidedish): 398 calories/48 g carbs/10 g fat/31 g proteins
1/2 onion, chopped
1 garlic clove, chopped
10 ml (2 teaspoons) olive oil
100 g brie cheese
1 apple, sliced
80 ml (1/3 cup) dried cranberries
1 sprig thyme
454 g (1 lb) pork tenderloin, trimmed
Salt and pepper, to taste
Sidedish (per person)
250 ml (1 cup) broccoli, cut in florets, steamed
125 ml (1/2 cup) brown rice, cooked
1. Preheat oven to 180 °C (350 °F).
- In a pan, heat 5 ml of olive oil to medium-high and sauté the onion. Cook for about 15 minutes, until caramelized. Add the garlic and cook for 2 minutes.
- With a knife, butterfly the pork tenderloin, and spread the apple slices, brie cheese, cranberries, and onions over the entire length of the tenderloin. Add salt and pepper. Roll the tenderloin and tie it with butcher’s twine or toothpicks.
- In the same pan, brown the pork tenderloin in 5 ml of olive oil, 2 minutes on each side. Place the tenderloin in an ovenproof dish. Bake for about 30 minutes, until the inside meat becomes slightly pink (70 °C) or well-cooked (77 °C).
- When the pork is ready, take it out of the oven, wrap it in aluminum foil, and let it rest for 5 minutes.
By Karine Larose