Prepare the Pork Tenderloin:

• Brine the pork tenderloin by mixing water, brown sugar, salt, apple cider vinegar, and crushed garlic in a bowl. Submerge the pork tenderloin completely and let it sit in the fridge for 4-6 hours. 
  
• After brining, remove the pork from the liquid and pat dry.
  
• Butterfly it lengthwise without cutting it in half.
  
• Place the pork on a sheet of plastic wrap, lay a second sheet of plastic wrap over it, and pound the butterflied pork until thin. 
  

Preheat Oven to 375°F (190°C)

• Lay out the pounded tenderloin, season with salt and pepper,
  
• Layer with slices of prosciutto in the middle, and slices of Brie, keeping the cheese away from the edges.
  
• Roll the tenderloin tightly, securing it with kitchen twine, and season again with salt and pepper. 
  
• If you have the time, refrigerate your roll for a couple of hours. This will help secure the roll while the meat gets a bit firmer.
• Heat olive oil in a skillet, season and then sear the pork on all sides until golden brown.  
  
• Transfer to 375°F (190°C) preheated oven and cook until the internal temperature reaches 150°F (65°C).

Prepare the Sauce:

• Meanwhile, in a sauce pan, sauté the shallots in butter until golden, add garlic, and cook until fragrant.  
  
• Add tarragon, balsamic vinegar, and red wine, reducing the mixture until almost dry. (I like a French Cabernet Sauvignon)
  
• Pour in the beef stock and bring to a simmer.
  
• If needed thicken with the cornstarch mixture, then strain the sauce. Off the heat add the extra butter.  

Prepare the Sweet Potatoes:

Preheat Oven to 450°F (232°C)

• Roast the potatoes for about 1 hour or until a knife inserted in the middle goes right through easily.  Peel the potatoes and process through a food processor until very smooth.  
• At a very low heat, add the potatoes in a saucepan, and add the butter, vanilla and Maple syrup.  Adjust seasonings with salt and pepper.
• All measurements are up to your palate add as much or as little as you wish.

Plate and Enjoy!

• Slice the pork, serve with the sauce drizzled along the side, and enjoy with your choice of sides, such as roasted asparagus or sweet potato mash.