Categories: Pork
Ingredients
- 4 oz Deli brie cheese, sliced
- 3-4 shallots, coarsely chopped
- 4 oz watercress (or arugula) leaves
- 1 pork tenderloin (about 1 lb)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 cup chopped pecans
- 1/2 cup light brown sugar
- 1/4 cup molasses
- 1/2 cup water
- 2 tablespoons unsalted butter
Directions
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PREP
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• Cut brie into 1/4-inch-thick slices. Chop shallots (1/3 cup).
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• Remove stems from watercress; chop watercress leaves coarsely.
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STEPS
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Preheat large sauté pan on medium-high 2-3 minutes. Season pork with salt and pepper.
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Place oil in pan, then add pork; cook 3-4 minutes, turning occasionally, or until golden.
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Reduce heat to medium-low and cover; cook 10-12 minutes, turning occasionally, or until
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pork is 145°F. Remove pan from heat. Arrange cheese on pork and cover; let stand 5
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minutes to melt.
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Combine in small saucepan: shallots, pecans, brown sugar, water, and molasses; bring to
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a boil on medium-high.
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Reduce heat to low; cook 5-7 minutes or until slightly thickened. Remove pan from heat;
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whisk in butter. Place watercress on serving platter; slice pork and place on watercress. Top
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with sauce and serve.