Pork Tenderloin Stuffed With Brie and Mushrooms
"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."
photo by momaphet
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 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
- .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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Reviews
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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. -
Excellent!!! We made half the recipe for Valentine's Day. We made it with recipe #207215 and recipe #407578 -
GaylaV,I did this Sunday,and enjoyed it ,thanks to you and the Sask Pork Ass'n.Did not have any brie on hand and used blue cheese,a bit overpowering,but still worked well.I used baby spinach,and pounded my tenderloin a bit to make it a bit easier to stuff,and close up..Will centainly do again,always a good sign for me.Don
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I love pork loin and this recipe is outstanding! Now the whole stuffing rolling didn't work out at all. My loin was 24 oz and was wide and more rectangular. I tried butterflying it but that just made everything squeeze out when I closed the top over the filling. I ended up splitting the loin and putting about 1/2 the filling in the middle like a sandwhich. All the extra stuffing went into a small casserole which I baked along side. Before stuffing I browned the outside of my loin which is SOP for me, I find it adds more flavor. I had chopped the mushrooms and walnuts very finely since DH doesn't like their textures. It was interesting that after cooking you couldn't really tell by looking what was in the stuffing except the spinach but it tasted sooo good! The shallots stood out and their was a slight tang, probably from the cheese and apple and the savoriness was um, um ummm. The extra stuffing inthe casserole was all brown and molten and we'd add dabs to the meat as we ate it. The loin cooked perfectly and was very tender and flavorful. DH decided this was going on our best of the tour picks! Made for ZWT6 ZINGO for the Unrulies Under the Influence.
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Had this for Sunday dinner and it was very good! I halved the recipe and used pear instead of apple as it needed to be used up. I finely chopped the walnuts. I also added a bit of wine and seasonings to the pan drippings to make a sauce that we spooned over the pork. Thanks for posting, Gayla. Made for ZWT 6, Zingo.
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RECIPE SUBMITTED BY
GaylaV
Canada
<p>I am a born and raised prairie girl, living in Saskatchewan, Canada for most of my life. My husband and I have 3 grown sons and 2 dil's. We have one grandson and wait the arrival of our second grandchild soon. I am retired and loving it.?I like to cook (especially when someone else does the dishes) and love to try new recipes. RecipeZaar has become an important part of my life (judging by the amount of time I spend here)! Life is good!! <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Holiday-plaid_HPI.gif alt= /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /><br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://www.recipezaar.com/members/home/79877/hkbanknives.jpg alt= /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <br /><br /><br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><br /><br /><img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group06grape.jpg alt= /> <br /><br /><br /><img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group13strawberry.jpg alt= /> <br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif alt= /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <br /><br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /><br /><br /><img src=http://i4.photobucket.com/albums/y120/peacefulnightdove/stpatchallenge.jpg border=0 alt=Photobucket /> <br /><br />src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt= /> <br /><br />><img src=http://img225.imageshack.us/img225/4902/41213577264b44m3kh4.png border=0 alt=Banner made with BannerFans.com, hosted on ImageShack.us width=328 height=90 /></p>
