Baked Brie and Gouda Apricot Pork

Tiffany Bannworth


This rich, creamy dish is best served with rice and sauteed greens or asparagus.

Spoil yourself, make bistro at home.


★★★★★ 1 vote

15 Min
1 Hr 35 Min


  • 3/4 lb
    pork, cut into strips
  • 1/2 c
    dried apricots, diced
  • 3
    sweet potatoes, diced
  • 1 c
  • 1/2 c
    fennel bulb, sliced and diced
  • 1 c
    ham broth
  • 1/2 c
    white wine
  • 1 c
    half and half
  • 1/2 stick
  • 1 Tbsp
    garlic, chopped
  • 1 Tbsp
    italian seasoning
  • 1/4 tsp
    turmeric, ground
  • 1 tsp
    celery salt
  • 1/2 c
  • 1/4 c
  • 1/4 c
    smoked gouda, shredded
  • 4 slice

How to Make Baked Brie and Gouda Apricot Pork


  1. In a large pot with a lid, place sweet potatoes and water. Cook lidded for about 5 minutes to parboil the sweet potatoes.
  2. Then add the rest of the ingredients, save the sliced gouda. Stir well. Then cook on low-med for 1 hour, covered, stirring occasionally.
  3. Stir well. Pour into a greased, Pyrex dish. Place sliced gouda atop. Place in oven of 325F for 30 minutes.
  4. I like to serve atop rice cooked in ham broth.

Printable Recipe Card

About Baked Brie and Gouda Apricot Pork

Course/Dish: Other Main Dishes Pork
Regional Style: French

Show 3 Comments & Reviews

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