Made this tonight and highly recommend it!

PORK WITH BRIE AND PECAN MOLASSES

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

Prep:

Cut brie into 1/4-inch-thick slices. Chop shallots (1/3 cup).
Remove stems from watercress; chop watercress leaves coarsely.

Steps:

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.
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.
Combine in small saucepan: shallots, pecans, brown sugar, water, and molasses; bring to a boil on medium-high.
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.