Pork Tenderloin Stuffed with Brie and Mushrooms
Elevate dinner time with this irresistible Pork Tenderloin Stuffed with Brie and Mushrooms, a gourmet dish that's easier to make than it looks. Imagine tender pork enveloping a decadent filling of creamy Brie cheese and earthy sautéed mushrooms, enhanced with garlic and fragrant fresh thyme. The tenderloin is rolled, seared to golden perfection, and roasted until juicy, then paired with a simple yet elegant white wine pan sauce. Perfect for special occasions or a luxurious weeknight treat, this recipe strikes the perfect balance between indulgent flavors and approachable preparation. Serve it with roasted vegetables or a crisp side salad for a complete, unforgettable meal. Whether you're impressing guests or treating yourself, this dish is sure to shine!
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Recipe Information
Ingredients
- 1 piece (about 1.5 pounds) Pork tenderloin
- 4 ounces Brie cheese
- 1 cup (chopped) Button mushrooms
- 2 cloves (minced) Garlic
- 1 teaspoon (chopped) Fresh thyme
- 1 tablespoon Butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken stock
- 0.25 cup White wine
- 1 roll (as needed) Kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Butterfly the pork tenderloin by cutting it lengthwise down the middle, being careful not to slice all the way through. Open the pork like a book and pound it lightly with a meat mallet to flatten it to an even thickness.
In a large skillet, heat the butter and olive oil over medium heat. Add the chopped mushrooms and cook for 5-7 minutes, until softened and lightly browned. Stir in the minced garlic and thyme, cooking for an additional 1-2 minutes. Season with a pinch of salt and pepper, then remove from heat and let cool slightly.
Spread the cooked mushroom mixture evenly over the interior of the butterflied pork tenderloin. Add slices of Brie cheese on top of the mushroom layer.
Carefully roll the pork tenderloin tightly, starting from one long edge. Secure the roll with kitchen twine at 1-inch intervals to hold its shape.
Rub the outside of the rolled tenderloin with olive oil and season with the remaining salt and pepper.
In the same skillet used for the mushrooms, sear the rolled tenderloin over medium-high heat for 2-3 minutes on each side, until browned evenly.
Transfer the skillet to the oven (or place the tenderloin in a roasting pan if using a different skillet) and roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven and transfer it to a cutting board to rest for 5-10 minutes, tenting it with foil to retain warmth.
While the pork rests, place the skillet over medium heat and deglaze it with white wine, scraping up any browned bits. Simmer for 2-3 minutes, then add the chicken stock. Simmer for another 5 minutes, or until the sauce is slightly reduced.
Slice the pork tenderloin into medallions and drizzle with the sauce before serving. Enjoy!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1278 mg | 56% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.7 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
