The Christmas season is now upon us, and I don’t know about you, but I’ve already been thinking about my menu. Don’t stress though! I have the perfect main dish for your holiday table. This recipe goes all the way back to my college days (which in all reality is only about seven years ago). Believe it or not, I was actually going to school to become a chef. Food has always been my passion, but sadly I just wasn’t cut out for the high-paced kitchen atmosphere. I changed majors, but I was able to take away a lot of great experiences and a lot of awesome recipes.
This recipe in particular holds a special place in my heart because I, along with my classmates, had made it as part of a banquet we put on for our families. I was incredibly proud to showcase what I was learning, and it was such a fulfilling experience to cook an entire banquet for the people you love most in life. To this day my mom still asks me if I will make her this pork tenderloin. It’s THAT good!
Usually when you think Christmas dinner you imagine a big, glistening Christmas ham. I encourage you, though, to try something a little out of the ordinary. This pork tenderloin has holiday flavors written all over it! It’s stuffed full of tart dried cranberries and creamy brie cheese, and has a gorgeous sticky glaze all over. There’s minimal ingredients involved, in fact I bet you have most of them in your pantry already, and takes only about an hour from start to finish.
- 1 1/2 to 2 lbs. pork tenderloin
- 1 to 2 cups dried cranberries
- 6 to 8 oz. brie cheese, rind removed and room temperature
- 1/2 cup maple syrup
- 2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1 tbsp. soy sauce
- kitchen twine
- Preheat your oven to 425 degrees F.
- Start by combining the maple syrup, mustard, vinegar and soy sauce together in a medium bowl. Whisk until incorporated and then set aside.
- Take your pork and slice the meat horizontally, nearly but not all the way through. It should open up like a book. Place the meat between two sheets of plastic wrap and pound out with a meat mallet to an even inch thickness all around, but be careful not to break through the meat. Remove the top piece of plastic and slide segments of kitchen twine beneath the meat in one inch intervals. Spread the brie cheese evenly over the meat and cover with a layer of dried cranberries, leaving a one inch border along the edges. Then, starting at the long side of the tenderloin, roll up jelly roll stye, tucking the filling in as you go. Secure by tying the kitchen twine into knots. Place the tenderloin in a ziplock bag and pour the maple mustard glaze inside. Tip the bag back and forth to ensure the tenderloin is fully coated with the glaze. Marinate in your fridge for at least one hour and up to twenty-four, turning occasionally.
- When ready to bake, line a baking sheet with aluminum foil and place the meat on top. Bake until a meat thermometer inserted into the center registers at 165 degrees F (about 20-30 minutes). The glaze can burn easily, so be sure to check the pork at 10-15 minutes and turn it over to privet burning and to ensure even cooking. Once fully cooked, remove from oven and place on a wooden cutting board to rest before slicing into medallions.