Pork Tenderloin Stuffed With Brie And Mushrooms

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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.

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Steps

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Using a sharp knife , cut each pork tenderloin lengthwise , be careful not to slice right through the bottom.

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Open and flatten each loin and then set them aside.

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Heat butter in a large skillet over medium heat.

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Saute garlic , shallots and mushrooms.

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Add the spinach and saute briefly.

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Add the red wine and scrape up any browned bits.

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Remove from heat and add brie , apple , walnuts and thyme.

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Season to taste with salt and pepper.

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When it is cool enough to work with spoon 1 / 2 of the stuffing onto each loin.

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Fold over to enclose the stuffing.

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Tie to secure.

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Brush very lightly with canola oil.

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Roast at 375f for 25-30 minute until a meat thermometer registers 155f.

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Remove from oven and tent loosely with foil.

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Let rest for 5 minutes.

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Remove string and slice to serve.

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Ingredients

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pork tenderloin, butter, garlic clove, shallots, mushrooms, fresh spinach, red wine, brie cheese, tart apple, walnuts, dried thyme, salt and pepper, canola oil