Pork Tenderloin Stuffed With Brie and Mushrooms

Recipe by GaylaV
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • .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.
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