Name: Pork Cordon Brie
Prep time: 5 min
Total time: 1 h
Yield: 2 - 4 serving(s)
Ingredients: 1 container (8 oz.) Alouette Double Crème Brie; 1 1/4 lb. pork loin; Salt; Pepper; 4 tbsp. unsalted butter, divided; 10 oz. Baby Bella mushrooms, minced; 1 clove garlic, finely minced; 2 sprigs thyme; 2 tbsp. whole-grain mustard; 1/4 c. all-purpose flour; 2 large eggs, beaten; 1/2 c. fine breadcrumbs; 3 oz. prosciutto; 3 oz. sliced Swiss cheese; 1/4 c. olive oil; 2 shallots, minced; 1/2 c. red wine; 2 bay leaves; 1 c. chicken stock

Step 1Preheat oven to 400°. Cut Alouette Double Crème Brie into ¼-inch slices; set aside.

Step 2Trim the silver skin and fat off pork. Butterfly the loin, slicing through the curved side until only about ½ inch is left connected. Place between two sheets of plastic wrap and gently pound until ¼ inch thick. Remove plastic and liberally season with salt and pepper on both sides; set aside.

Step 3Melt 2 tablespoons butter in a large pot over medium heat. Add the mushrooms, garlic, thyme, and ½ teaspoon each salt and pepper. Cook, stirring occasionally, until all moisture has been released from the mushrooms, 10 to 12 minutes. Transfer mixture to a bowl and stir in the mustard; set aside. Wipe out the pot and reserve.

Step 4Place the flour, eggs, and breadcrumbs in three separate bowls. Season each with salt and pepper; set aside.

Step 5Lay the butterflied pork on a new sheet of plastic wrap and evenly spread the mushroom mixture over it. Top with the prosciutto, followed by the Swiss cheese. Place the brie slices on top, close to the middle of the loin.

Step 6Gently roll the pork up over itself, using the plastic wrap to help roll and tucking in the edges as you go (as if rolling a burrito). Remove and discard plastic wrap. Tie kitchen twine around the roll at 2-inch increments.

Step 7Bread the rolled pork by first dipping it in the flour and shaking off any excess, then into the eggs, and finally into the breadcrumbs.

Step 8Heat the oil in the reserved pot over medium-high. When you see wisps of smoke, carefully add the breaded pork and cook, gently turning, until all sides are golden brown, 4 to 7 minutes.

Step 9Transfer the pork to a baking dish and roast in oven until its internal temperature reaches 145°, about 10 minutes. Remove and let rest 10 minutes at room temperature.

Step 10Meanwhile, place the shallots and remaining 2 tablespoons butter in the same pot with a pinch each of salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add the wine and cook until the pot is almost dry. Add the bay leaves and chicken stock, reduce heat to medium-low, and gently simmer until the mixture is thickened and coats the back of a spoon, 10 to 20 minutes. Strain, removing the shallots and bay leaves.

Step 11Remove twine from the pork and slice into coins. Serve immediately, with red-wine sauce on the side.

Pork Cordon Brie

Ingredients

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