What’s For Dinner?


Cranberry-and-Brie-stuffed Pork Tenderloin With Maple Mustard Glaze

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Assignment: UGA Dinner Party

The story: Senior Kali Justus abandons her self-described "control-freak ways" to host her first dinner party in the form of a pajama party potluck at her apartment. She asked each person or couple to bring a dish of his or her choice to this college kid-style affair (no cloth napkins, place cards or fine china required). To really let go, she had to put on her PJs with the rest of them and relax.

Justus’ recipe combines a stuffed pork tenderloin recipe from Cooking Light magazine and a maple-mustard glaze recipe from the AJC Food & Drink section. Because tenderloins can vary so much in size, you might need to make 2 smaller ones or just adjust the ingredients to fit the size you get.

Hands on time: 20 minutes  Total time: 45 minutes  Serves: 8


    1/2 cup maple syrup
    2 tablespoons Dijon mustard
    1 tablespoon cider vinegar
    1 tablespoon soy sauce

    1 1/2 to 2 pounds pork tenderloin
    1 to 2 cups dried cranberries
    6 to 10 ounces brie , rind removed and room temperature, or crumbled goat cheese


To prepare the glaze: In a bowl, combine syrup, mustard, vinegar and soy sauce. Set aside.

To prepare the pork: Slice the meat horizontally, nearly but not all the way through. It should open like a book. Place meat between 2 sheet of plastic wrap, and pound with a mallet to an even ¸-inch thickness, being careful not to break through the meat. Remove from plastic, and slide segments of kitchen twine beneath meat in 1- to 2-inch intervals. Spread brie or sprinkle goat cheese evenly on the meat and cover with a layer of dried cranberries, leaving a 1-inch border along edges. Starting at the long side of the tenderloin, roll up jellyroll style, tucking filling in as you go. Secure with twine. Place in a ziptop bag or bowl and cover with maple glaze. Marinate in refrigerator for 1 to 24 hours , turning occasionally.
When ready to bake, preheat oven to 450 degrees. Line a baking sheet with foil (some of the filling might seep out). Place meat on foil or on an oiled rack. Bake until a meat thermometer inserted into center registers 165 degrees (about 20 to 30 minutes). The glaze will burn easily, so if cooking directly on the sheet, check after 15 minutes and turn pork to prevent the bottom from overcooking.
— Adapted from Cooking Light and Susan Nicholson


Per serving: 269 calories (percent of calories from fat, 40), 30 grams protein, 10 grams carbohydrates, trace fiber, 12 grams fat (6 grams saturated), 102 milligrams cholesterol, 396 milligrams sodium.

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