Pork Tenderloin Stuffed with Cranberries, Brie & Prosciutto with Sriracha Maple Sauce

1. Preheat oven to 400°F.
2. Line up the bacon slices on plastic wrap (to make rolling easier) and place the pork tenderloin on top of the bacon.
3. Make a slit in the pork tenderloin and open it like a book. Add the prosciutto slices, brie, and cranberries.
4. Roll and compress as much as possible until you get a roll.
5. Brush with maple syrup and sprinkle with Cajun Mardi Gras spice.
6. Place in the oven on a wire rack for 35 minutes. (1-2 minutes atbroilat the end of cooking so that the bacon is crispy.
7. Let stand for about 2 minutes before slicing the piece.
8. Serve with potatoes/rice and Maple Sriracha sauce

Sriracha Maple Sauce:

1. In a saucepan, brown the shallot with the butter for 2 to 3 minutes.
2. Deglaze with the brandy and add the veal stock, maple syrup and Sriracha.
3. Bring to a boil and continue cooking for 5
   minutes.
4. Remove from heat, add cornstarch, mix well and let stand for a few minutes.
5. Add salt and pepper to taste.