Stuffed Pork Tenderloin with Triple Cream Brie

Stuffed Pork Tenderloin with Triple Cream Brie
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  1. 2 pork tenderloins – 1/2 lb. ea
  1. 1 jar Denninger’s roasted red peppers
  2. 8 oz Chevalier triple cream brie
  3. 3 fresh green onions
  1. 1 box Raincoast Crisp cranberry crackers
  2. 1/2 cup panko crumbs
  3. 1 egg
  4. 1/2 cup flour
  1. 2 tbsp Kuehne Apple Cider Vinegar
  2. 6 tbsp Vermeiren Spekulatius spread
  1. Butterfly pork tenderloins or have it done by our butcher. Dice green onion, red
  2. peppers, and Chevalier triple cream brie. Cover 2/3 of pork loin with cheese, peppers and onions and then roll the pork loin finishing with the uncovered portion.
  1. Crush the Raincoast Crisps and combine with panko crumbs in a bowl. Using three
  2. separate plates, place flour on one, beaten egg on another and crumb mixture on
  3. the third. Roll pork loin in flour until covered, dip into egg mixture and then roll in
  4. crumb mixture. Bake at 375oF for 25 minutes.
  1. Combine both ingredients in a sauce pan and heat gently, do not boil. To serve,
  2. slice pork loin into one inch thick slices and drizzle sauce on top. Serves 4.
Denninger’s Foods Of The World
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