PORK WITH BRIE AND PECAN MOLASSES
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
• Cut brie into 1/4-inch-thick slices. Chop shallots (1/3 cup).
• Remove stems from watercress; chop watercress leaves coarsely.
1. Preheat large sauté pan on medium-high 2-3 minutes. Season pork with salt and pepper.
Place oil in pan, then add pork; cook 3-4 minutes, turning occasionally, or until golden.
2. Reduce heat to medium-low and cover; cook 10-12 minutes, turning occasionally, or until
pork is 145°F. Remove pan from heat. Arrange cheese on pork and cover; let stand 5
minutes to melt.
3. Combine in small saucepan: shallots, pecans, brown sugar, water, and molasses; bring to
a boil on medium-high.
4. Reduce heat to low; cook 5-7 minutes or until slightly thickened. Remove pan from heat;
whisk in butter. Place watercress on serving platter; slice pork and place on watercress. Top
with sauce and serve.
CARAMEL APPLE PIEa
caramel apple pie
5 tablespoons unsalted butter, softened
2 medium crisp, sweet apples
15 caramel squares, halved
1 frozen deep dish pie crust
1 (24-oz) jar chunky applesauce
1 (9-oz) package apple crisp bake mix
• Preheat oven to 375°F. Cut butter into small pieces; place in medium bowl to soften.
• Cut (dice) apples into 3/4-inch-square pieces. Cut caramels in half.
1. Bake pie crust 10 minutes or until golden.
2. Combine applesauce, apples, and caramels; transfer mixture to pie crust.
3. Combine apple crisp mix with butter following package instructions; sprinkle over apple
mixture. Bake 30-35 minutes or until golden and apples are tender. Serve. (Makes 8
First Coast News