It is always nice to have something simple and elegant looking without being hard to make.

1 lb Pork Tenderlion (You can buy a pre-marinaded piece such as teraki if you desire and cook according to package instructions or use the following to season the pork...Also note that tenderloins are bigger than what is needed for this recipe. Leftovers in sandwiches or mixed with pasta are always great too! Pork can be cooked a day ahead.)

Pork coating mixture:
4 tbls honey mustard (plus more for when tarts are put together)
2 tbls honey
2 tsp fresh rosemary (chopped)
2 tsp fresh sage (finely chopped)
½ tsp fresh ground pepper
1 tsp salt
Whole nutmeg

Tart Topping:
2 gala apples (peeled, cored, diced)
2 tbls apple schnapps
2 tbls honey
2 tbls balsamic vinegar
1 tbls garlic
1/2 tsp cinnamon

1/4 wedge of brie cheese with outer white crust removed cut into very small pieces
2 pkgs of mini fillo shells (15 shells per pkg)

To prepare the pork, preheat the oven to 350 degrees. If not using the already seasoned tenderloin, combine the pork seasoning ingredients (except for the nutmeg) and coat the tenderloin with the mustard mixture. Grate the fresh nutmeg generously over the entire tenderloin. Place in an oven proof pan and bake for 30 minutes per pound until inner temperature is 160 degrees. Remove from the oven and let it rest before dicing a heaping 1/4 tsp needed per tart (total of 4 tsp).

Combine all topping ingredients in a sauce pan and cook until apples are soft over medium heat.

Place empty shells on baking sheet and fill them with a heaping 1/4 tsp of diced tenderloin, followed by a dab of honey mustard, some of the diced brie, , , and top with apple mixture to fill cup. Bake for 5-8 minutes or until the filling is hot and tarts are light brown. Garnish with a sprig of thyme, if desired. Serve immediately.

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