Pork Tenderloin Stuffed With Brie And Mushrooms

Name: Pork Tenderloin Stuffed With Brie And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
.Using a sharp knife, cut each pork tenderloin lengthwise, be careful not to slice right through the bottom.
2
Open and flatten each loin and then set them aside.
3
Heat butter in a large skillet over medium heat.
4
Saute garlic, shallots and mushrooms.
5
Add the spinach and saute briefly.
6
Add the red wine and scrape up any browned bits.
7
Remove from heat and add Brie, apple, walnuts and thyme.
8
Season to taste with salt and pepper.
9
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.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pork tenderloin (well trimmed, about 12 oz. each), 2 tablespoons butter, 1 garlic clove (minced), 2 shallots (chopped), and more.

Yes, Pork Tenderloin Stuffed With Brie And Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!