Pork Tenderloin with Cranberries, Brie & Prosciutto in Sriracha Maple Sauce – Les sauces Firebar
A pork tenderloin stuffed with cranberries, brie, and prosciutto, wrapped in crispy bacon and topped with a decadent Maple Sriracha sauce. With a Cajun twist thanks to our Mardi Gras spices, this...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at firebarns.com.
Ingredients
- 1 pork fillet
- 2 tbsp dried cranberries
- 4 slices of prosciutto
- 4 slices of brie cheese
- 12 slices of bacon
- 50 ml of maple syrup
- 3 tbsp Mardi Gras spice
- Serve with mashed potatoes or rice
- Chopped chives for serving
- 2 tbsp butter
- 1 French shallot, finely chopped
- 1 oz of Brandy or Whiskey
- 300 ml of veal stock
- 100 ml of maple syrup
- 2 to 3 tbsp Sriracha
- 1 tbsp cornstarch diluted in 100 ml water
- Salt and pepper to taste
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