1 jar of cherries a 370 ml
2 pieces of pork tenderloin
Approx. 125 gr brie
½ tablespoon cornflour
2 tablespoons hazelnuts
fresh thyme (can also be dried)
butter or oil for frying
Cut the brie into slices of about 3 mm. Drain the cherries in a colander and collect the juice. Bring the juice to a boil in a saucepan. Mix the cornflour with a little water and stir into a paste. Add this as soon as the cherry juice boils and stir with a whisk. Bring to a gentle boil until the right thickness is reached. Meanwhile, move on to the meat. Do not cut the pork tenderloin completely open lengthwise. Place a slice of brie in it and sprinkle with thyme, salt and pepper. Fold the pork tenderloin again and secure with skewers. Sprinkle the outside with some salt and pepper.
Heat some oil or butter in a pan and brown the pork tenderloin on all sides. Reduce the heat and cook the pork tenderloin for about 10 more minutes. Carefully remove the skewers at the end and fry on that side as well. Add the cherries to the cherry sauce and heat through briefly. Slice the meat when it is ready (it should still be a little pink inside, but not raw). Use a sharp knife and push as little as possible on the meat to prevent the brie from running out. Serve a few slices on a plate. Add some warm cherries with sauce and crumble in some coarsely chopped hazelnuts.
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Video pork tenderloin
Source: Leukerecepten by leukerecepten-nl.
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