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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.01 Kcal (628 kJ) | ||
| Calories from fat | 58.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.54g | 10% | |
|---|---|---|---|
| Cholesterol | 47.12mg | 16% | |
| Sodium | 44.7mg | 2% | |
| Potassium | 484.6mg | 10% | |
| Total Carbs | 7.84g | 3% | |
| Sugars | 3.37g | 13% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 14.57g | 29% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 1.7mg | 9% | |
| Calcium | 34.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 112.07 Kcal (469 kJ) | ||
| Calories from fat | 43.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.89g | 10% | |
|---|---|---|---|
| Cholesterol | 35.2mg | 16% | |
| Sodium | 33.39mg | 2% | |
| Potassium | 362.04mg | 10% | |
| Total Carbs | 5.86g | 3% | |
| Sugars | 2.52g | 13% | |
| Dietary Fiber | 1.29g | 7% | |
| Protein | 10.88g | 29% | |
| Vitamin C | 4.8mg | 11% | |
| Iron | 1.3mg | 9% | |
| Calcium | 25.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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