Recipe by GaylaV
This recipe came in a little flyer from the Sask. Pork Assoc. and I don't want to lose it. I haven't made it yet but do plan to soon. It sounds so good I thought I would share it with you.
Top Review by Dr. Jenny
We enjoyed this pork tenderloin recipe very much. It was a bit tricky to tie up the tenderloin, but DH did a pretty fine job (I, however, would not have been able to do it without him). We made no modifications to the recipe, other than that I used all baby bella mushrooms. The pork was done perfectly and the stuffing was delicious. Thanks for posting. Made for ZWT6 Zingo.
- 2 pork tenderloin (well trimmed, about 12 oz. each)
- 2 tablespoons butter
- 1 garlic clove (minced)
- 2 shallots (chopped)
- 1 1⁄2 cups mushrooms (white and cremini, sliced)
- 2 cups fresh spinach
- 2 tablespoons red wine
- 0.5 (125 g) package brie cheese (chopped)
- 1⁄2 tart apple (with peel, chopped)
- 2 tablespoons walnuts (toasted, chopped)
- 1 teaspoon dried thyme
- salt and pepper
- canola oil
Directions See How It's Made
- .Using a sharp knife, cut each pork tenderloin lengthwise, be careful not to slice right through the bottom.
- Open and flatten each loin and then set them aside.
- Heat butter in a large skillet over medium heat.
- Saute garlic, shallots and mushrooms.
- Add the spinach and saute briefly.
- Add the red wine and scrape up any browned bits.
- Remove from heat and add Brie, apple, walnuts and thyme.
- Season to taste with salt and pepper.
- When it is cool enough to work with spoon 1/2 of the stuffing onto each loin. Fold over to enclose the stuffing. Tie to secure.
- Brush very lightly with Canola oil.
- Roast at 375F (190C) for 25-30 minute until a meat thermometer registers 155F (68C).
- Remove from oven and tent loosely with foil. Let rest for 5 minutes.
- Remove string and slice to serve.