Ingredients
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2 pork tenderloin (well trimmed, about 12 oz. each)
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2 tablespoons butter
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2 shallots (chopped)
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1 1/2 cups mushrooms (white and cremini, sliced)
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2 cups fresh spinach
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2 tablespoons red wine
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0.5 (125 g) package brie cheese (chopped)
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2 tablespoons walnuts (toasted, chopped)
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1 teaspoon dried thyme
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salt and pepper
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canola oil
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1 garlic clove (minced)
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1/2 tart apple (with peel, chopped)
Instructions
- .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.