Pork Tenderloin Stuffed with Apples and Brie ~ Stuff and Spice

This pork is simply mouthwatering. It does not require a lot of work, but is perfectly suited for a special occasion. Serve with roasted vegetables and potatoes. This recipe can easily be halved.

Ingredients:
For 4 portions

1 600g pork tenderloin
1 medium onion
2 cloves of garlic
1/2 green apple, sliced
8 Brie slices (or as needed)
5 tbsp Olive oil
4 tbsp Balsamic vinegar
Salt & pepper
Butcher string or toothpicks

Directions:
Chop the onion and garlic. Heat 3 tablespoons of olive oil over low to medium heat and begin sautéing onion and garlic. Once the onion begins to caramelise, add 4 tablespoons of Balsamic vinegar and season well with salt and pepper.

Preheat oven to 200 degrees Celsius. While the onion and garlic are cooking, slice pork tenderloin partially through and open sides. Add slices of apple and Brie to one side of the tenderloin. Add a few pinches of salt and pepper over the apple and Brie and layer on the caramelised onion and garlic. Fold the tenderloin and secure it with butcher's string.

Heat 2 tablespoons of olive oil in a pan over medium to high heat and sear each side of the tenderloin until slightly browned and golden. Transfer seared tenderloin to an oven safe dish and roast for 40-45 minutes in the pre-heated oven. Don't panic if some of the cheese and onions have spilled out. Scoop them onto your plate; they're still delicious. The pork will be moist and slightly tinged with pink once cooked.