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Pork Tenderloin Stuffed With Brie and Mushrooms (6) 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.
by GaylaV · published 2010-01-25
Open original recipe Pork
04 Saute garlic, shallots and mushrooms.
05 Add the spinach and saute briefly.
06 Add the red wine and scrape up any browned bits.
07 Remove from heat and add Brie, apple, walnuts and thyme.
08 Season to taste with salt and pepper.
09 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.
10 Brush very lightly with Canola oil.
11 Roast at 375F (190C) for 25-30 minute until a meat thermometer registers 155F (68C).
12 Remove from oven and tent loosely with foil. Let rest for 5 minutes.
13 Remove string and slice to serve.