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

Ingredients

• FOR THE GLAZE:
• 1/2 cup maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon cider vinegar
• 1 tablespoon soy sauce
• FOR THE PORK:
• 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

directions

• 1
  To prepare the glaze: In a bowl, combine syrup, mustard, vinegar and soy sauce. Set aside.
• 2
  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.
• 3
  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.
• 4
  — Adapted from Cooking Light and Susan Nicholson

Source: Jennifer Halm

Serves 4-6
Weight Watchers Points Plus between 10 and 12 depending on serving size (I used the recipe builder, so maybe not exact)