PORK TENDERLOIN STUFFED WITH BRIE AND MUSHROOMS

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Pork Tenderloin Stuffed With Brie and Mushrooms image

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.

Provided by GaylaV

Categories     Pork

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • .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.

Nutrition Facts : Calories 310.8, Fat 14.4, SaturatedFat 6.4, Cholesterol 130, Sodium 197.2, Carbohydrate 5, Fiber 1, Sugar 2.1, Protein 38.4

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