Aimer faire plaisir à ceux qu'on aime

Ingredients

• 2 pork tenderloins of 225 g (1/2 lb)
• 60 ml (1/4 cup) apple jelly
• 1 apple, peeled and diced
• 60 ml (1/4 cup) walnuts, chopped
• 30 ml (2 tbsp.) dried cranberries
• 30 ml (2 tbsp.) breadcrumbs
• 15 ml (1 tbsp.) flat parsley, chopped
• 225 g (1/2 lb) Chevalier Brie Triple Crème, rind removed, cut into pieces
• 15 ml (1 tbsp.) Dijon mustard
• 30 ml (2 tbsp.) butter
• 125 ml (1/2 cup) apple cider
• 250 ml (1 cup) demi-glace sauce, home-made or store-bought

Preparation

Preheat oven to 375 °F (190 °C). In a bowl, mix the apple jelly, apple, walnuts, cranberries, breadcrumbs and parsley together. Cut the tenderloins lengthwise to make pouches. Stuff each tenderloin with the mixture, add pieces of cheese and close with toothpicks. Coat with Dijon mustard. Heat the butter in an oven proof non stick frying pan and sear the stuffed tenderloins on all sides. Remove toothpicks and season with salt and pepper.

Bake for 20 minutes or until the thermometer reaches 160 °F (70 °C). Set aside and keep warm.

Deglaze the pan with cider. Reduce by one third and add the demi-glace sauce.

Place half a tenderloin on sauce and serve with your preferred vegetables.