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Pork Tenderloin Stuffed With Cranberries and Brie

 
One serving costs about $1.95

$1.95 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 christmas,gluten-free,primal,gluten free,primal side dish
spoonacular Score:59%

Spoonacular Score: 59%

 

If you want to add more gluten free and primal recipes to your collection, Pork Tenderloin Stuffed With Cranberries and Brie might be a recipe you should try. For $1.95 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This side dish has 311 calories, 28g of protein, and 10g of fat per serving. This recipe serves 2. A mixture of pork tenderloin, dijon mustard, brie cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by spoonacular user leahmarie. It will be a hit at your Christmas event. Similar recipes are Pork Tenderloin Stuffed With Cranberries and Brie, Stuffed Squash with Brie, Cranberries and Greens, and Pork Tenderloin with Cranberries.

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Beaux Freres Willamette Valley Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 50 dollars per bottle.

Beaux Freres Willamette Valley Pinot Noir

Our Willamette Valley cuvée features fruit grown onselect vineyard sites in Yamhill County. The winesbenefit from the same integrity in the winemakingprocess as our estate wines. These sites are farmedsustainably and managed to very low yields.It is not fined or filtered.It is a medium to full-bodied wine with sweet tannin,low acidity and an intriguing bouquet of "foresty" underbrush, redcurrants and black cherries. With ahint of Asian spices it has undeniable charm, silkinessand velvety texture. These are all hallmarks of thebest 2009 Oregon Pinots and are well displayed inthis wine.

» Get this wine on Wine.com

Ingredients

Servings:
8 ounces
8 ounces raw pork tenderloin
raw pork tenderloin
0.25 cup
0.25 cup dried cranberries
dried cranberries
1.5 ounces
1.5 ounces brie cheese
brie cheese
0.25
0.25  salt
salt
0.25 tsps
0.25 tsps pepper
pepper
2 Tbsps
2 Tbsps maple syrup
maple syrup
2 tsps
2 tsps dijon mustard
dijon mustard
8 ounces raw pork tenderloin
8 ounces
raw pork tenderloin
0.25 cup dried cranberries
0.25 cup
dried cranberries
1.5 ounces brie cheese
1.5 ounces
brie cheese
0.25  salt
0.25
salt
0.25 tsps pepper
0.25 tsps
pepper
2 Tbsps maple syrup
2 Tbsps
maple syrup
2 tsps dijon mustard
2 tsps
dijon mustard

Equipment

plastic wrap
plastic wrap
baking pan
baking pan
meat tenderizer
meat tenderizer
oven
oven
knife
knife
whisk
whisk
bowl
bowl
plastic wrap
plastic wrap
baking pan
baking pan
meat tenderizer
meat tenderizer
oven
oven
knife
knife
whisk
whisk
bowl
bowl


Instructions

Preheat oven to 350. In a small bowl, whisk together the maple syrup and Dijon mustard. Set aside. With a sharp knife, slice three quarters of the way into the side of the pork lengthwise, being careful not to cut all the way through. This is whats called butterflying. Open the pork like a book. Cover with a large square of plastic wrap and use a meat mallet (or the large blunt end of any kitchen utensil) to pound the meat to thickness. Remove plastic wrap and arrange thinly sliced pieces of brie around the center of the pork, leaving a half inch border. Sprinkle cranberries evenly over the brie. Roll the pork lengthwise like a jellyroll and place seam side down in a baking dish. Bake for 30 minutes. Brush with half of the glaze. Bake an additional 15 minutes. Remove from the oven. Let the pork rest for 10 minutes. Slice and drizzle with the rest of the glaze.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.95
Ingredient
8 ounces raw pork tenderloin
¼ cups dried cranberries
1.5 ounces brie cheese
¼ teaspoons pepper
2 tablespoons maple syrup
2 teaspoons dijon mustard
Price
$1.76
$0.43
$0.58
$0.01
$1.02
$0.10
$3.91

Nutritional Information

Quickview
311 Calories
28g Protein
10g Total Fat
26g Carbs
14% Health Score
Limit These
Calories
311k
16%

Fat
10g
16%

  Saturated Fat
5g
32%

Carbohydrates
26g
9%

  Sugar
23g
26%

Cholesterol
94mg
32%

Sodium
250mg
11%

Get Enough Of These
Protein
28g
56%

Vitamin B1
1mg
77%

Selenium
39µg
56%

Vitamin B6
0.93mg
46%

Vitamin B2
0.75mg
44%

Vitamin B3
7mg
39%

Phosphorus
322mg
32%

Manganese
0.58mg
29%

Zinc
2mg
19%

Vitamin B12
0.94µg
16%

Potassium
541mg
15%

Vitamin B5
1mg
11%

Magnesium
42mg
11%

Iron
1mg
8%

Calcium
73mg
7%

Copper
0.12mg
6%

Fiber
1g
4%

Vitamin E
0.64mg
4%

Folate
14µg
4%

Vitamin D
0.45µg
3%

Vitamin A
133IU
3%

Vitamin K
2µg
2%

covered percent of daily need

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