Herbed Pork with Brie and Apples

I found this recipe in the magazine Inspire, which used to be offered free at grocery stores where I live.

  • 1/2 teaspoon each of salt and paprika
  • 1/4 teaspoon pepper
  • 1 pork tenderloin (500g)
  • 1 tablespoon of Honey-Dijon dressing
  • 1 teaspoon vegetable oil
  • 1/4 cup apple juice
  • 1 red apple, cored and cut into wedges
  • 1 clove of garlic, minced
  • 1 tablespoon thyme
  • 4 Brie slices, about 1/8 inch thick (we used more because I think our pork tenderloin was a little bigger and/or we cut it into more slices)

1. Mix together salt, paprika and pepper. Slice pork into 8 equal pieces and season with salt mixture. Flatten any thicker pieces.

2. Heat the dressing and oil in a skillet. Add the pork and cook 2 minutes on each side. Add the apple juice, apple, garlic and thyme. Cover and lightly simmer, turning pork once, cooking 3 minutes on each side, until pork in cooked through.

3. Place Brie over pork.

Pork Apples Brie

Verdict: I was a little nervous about this dish, because I have never cooked pork that wasn’t bacon, but it was an easy and delicious recipe. For my tastes, I think I let the apple wedges get a little too mush making sure that the pork was cut through. I also wish that the apple juice left in the skillet had been a little thicker so that it could be used as a sauce.

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