Pork Tenderloin stuffed with Pear, Goat Cheese Brie and Portobello Mushroom

Pork Tenderloin Stuffed with Pear, Goat Cheese Brie and Portobello Mushrooms

This is a great dish I love to prepare for guests. You can make this ahead of time as you can always roll up the tenderloin in cling film and store in the oven before cooking once the filling is complete.

Ingredients

2 tbsp (45 ml) butter
1 small onion, diced
1 garlic clove, chopped
1/3 cup Portobello mushrooms, chopped
1/2 cup minced baby spinach
1/4 cup of red wine
1/2 cup goat cheese brie, cubed
1 tbsp thyme leaves
1/2 Pear, cubed
5-8 leaves of baby spinach for coating.
1 tbsp olive oil
1 pork tenderloin, about 3/4 pound
Salt and Pepper to taste

Directions

1. Preheat oven 475 degrees.
2. Melt butter in a pan over medium heat.
3. Add chopped onion and mushrooms and stir until onions are soft and mushrooms have lost most of their water.
4. Add the chopped garlic and stir for another minute.
5. Add the spinach and the wine and stir until heated through.
6. Remove from heat and add the wine, brie cheese and the thyme. Stir until the mixture is heated through and the cheese has melted evenly.
7. Season with salt and pepper and stir in the chopped pear.
8. Slice the pork tenderloin down the middle being careful not to slice all the way through. Leave about half an inch at the bottom.
9. Place a few leaves of baby spinach over the tenderloin to coat fully.
10. Place the onion, mushroom and cheese mixture over the leaves in the exact center and fold up the tenderloin.
11. Tie up at every two inches with twine.
12. Heat olive oil in a pan and sear until brown.
13. Place tenderloin in oven proof pan and bake until done for 20 minutes.
14. Remove from oven and let sit for about five to ten minutes.

If you have trouble tying up the tenderloin, you can see a good demonstration here.

You can always use the drippings from the tenderloin as a sauce if you want to. Just add a couple tablespoons of the wine and stir until evenly mixed.

Slice the tenderloins about an inch two two inches apart. Pour sauce over top of the tenderloins and serve with fresh chopped baby spinach leaves on top.