Pork tenderloin is so cheap at our supermarket that buying it is a no-brainer. A woman on my cooking board recently made this Pork Tenderloin Stuffed with Smoked Gouda and Bacon and highly recommended it, so I figured I'd give it a try, swapping the Gouda for Brie since I had half a wheel leftover from Thanksgiving.
Unfortunately I didn't secure the tenderloin tightly enough and most of the cheese leaked out as it melted, which was a huge bummer. The few pieces with cheese were delicious and it did mix with some of the bacon, but I'd been hoping for more cheesy goodness inside the rolled-up pork. Next time (and there will be a next time) I'll need to be more careful. This was delicious even with the missing cheese. You can't go wrong with bacon.
Pork Tenderloin Stuffed with Brie and Bacon
As seen on Elly Says Opa!
1 (about 1 lb.) pork tenderloin
1/4 lb. bacon, chopped
3 oz. Brie, rind removed, cut into cubes
Fresh or dried parsley, to taste
Fresh or dried sage, to taste
Salt and pepper
Olive oil (optional)
Preheat the oven to 375.
Cook the chopped bacon in a skillet and remove with a slotted spoon. Reserve bacon fat.
Butterfly pork tenderloin and pound slightly to thin it out. Sprinkle with salt, pepper, sage and parsley. Top with the Brie and the cooked bacon.
Starting at one end, roll the pork tenderloin up end to end (or tri-fold it, like you would a letter). Secure with kitchen twine or toothpicks.
Sprinkle salt and pepper on the rolled up tenderloin and roast it in the oven for 50-60 minutes until the internal temperature is 140 degrees. OR Rub the tenderloin with a little olive oil, salt and pepper. Sear it in a hot pan to brown on all sides, and then put it in the oven to finish cooking, 30-40 minutes. OR Sprinkle salt and pepper on the rolled up tenderloin and sear it in the reserved bacon fat to brown on all sides, and then move the skillet to the oven to finish cooking, 30-40 minutes.
After you remove the tenderloin from the oven, put it under a foil tent to rest for about 10 minutes before slicing it.