Ingredients

• 4 oz Deli brie cheese, sliced
• 3-4 shallots, coarsely chopped
• 4 oz watercress (or arugula) leaves
• 1 pork tenderloin (about 1 lb)
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon canola oil
• 1 cup chopped pecans
• ½ cup light brown sugar
• ¼ cup molasses
• ½ cup water
• 2 tablespoons unsalted butter

Prep

• Cut brie into ¼-inch-thick slices. Chop shallots (⅓ cup).
• Remove stems from watercress; chop watercress leaves coarsely.

Steps

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.

Ingredients

• 5 tablespoons unsalted butter
• 1 frozen deep-dish piecrust
• 2 medium crisp, sweet apples
• 15 caramel squares, halved
• 1 (24 oz) jar chunky applesauce
• 1 ½ cups oatmeal (or sugar) cookie mix

Steps

1. Preheat oven to 375°F. Cut butter into small pieces; place in medium bowl to soften. Bake piecrust 10 minutes or until golden.
2. Peel and core apples, then cut into ¾-inch cubes. Cut caramels in half. Combine applesauce, apples, and caramels; transfer mixture to piecrust.
3. Combine cookie mix with butter until mixture resembles coarse crumbs; sprinkle over apple mixture. Bake 30–35 minutes until golden and apples are tender; serve.
Note: Use remaining cookie mix for a second pie or stir into pancake batter.