A delightful stuffed pork tenderloin recipe featuring creamy Brie, sautéed spinach, and a touch of sweetness from apples.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Using a sharp knife, cut each pork tenderloin lengthwise, being careful not to slice all the way through.
Cutting evenly helps with stuffing and cooking.
Heat butter in a large skillet over medium heat.
Use medium heat to avoid burning the butter.
Sauté the garlic and shallots until fragrant.
Stir constantly to prevent sticking.
Add the spinach and cook until wilted.
Spinach cooks quickly, so keep an eye on it.
Remove from heat and stir in the Brie, apple, walnuts, and thyme.
Mix thoroughly to combine all flavors.
Spoon half of the stuffing onto each pork tenderloin. Fold over to enclose the stuffing and secure with kitchen twine.
Tie securely to keep the stuffing inside during cooking.
Brush the pork lightly with canola oil.
This helps achieve a golden crust.
Place the pork in an oven-safe roasting pan and roast for 25-30 minutes, or until a meat thermometer reads 155°F (68°C).
Using a thermometer ensures perfect doneness.
Remove from the oven and let rest for 5 minutes under a foil tent.
Resting allows juices to redistribute, keeping the meat moist.
Slice and serve warm.
Arrange slices neatly for an appealing presentation.
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