Spinach, Pear, and Brie Stuffed Pork Loin with Balsamic Glaze


 
 
 

Pork tenderloin is one of my favorite things to make for a gathering at my house. You can marinate it or set it up ahead of time. Then pop it in the oven right before guests arrive. It is one of those dishes that you don’t have to spend time cooking in the kitchen instead of hanging out! Making a stuffed pork loin has a “wow” factor that is perfect for dinner guests. I always have a pork loin tucked away in the freezer. Having my “cantry” stocked with different greens and fruits ensures I am never without ingredients to work with. The canned spinach and pears are the perfect combination for a pork loin filling. The canned fruits and vegetables are picked and packed at the peak of their ripeness, making them the perfect option for a fresh tasting filling to wow your guests when they pop by!

This post is done in partnership with the Cans Get You Cooking Campaign. All recipes and opinions are my own.

Spinach, Pear, and Brie Stuffed Pork Loin with Balsamic Glaze

ingredients

  • 1 1/2 lb pork tenderloin

  • 1 tbsp olive oil

  • 5 tbsp shallot, chopped

  • 1 can chopped spinach, drained

  • 1 can pear halves, drained

  • 1 tbsp balsamic vinegar

  • 1 tsp honey

  • 1 tsp salt

  • 1 tsp pepper

  • 1/2 tsp thyme

  • 6-7 slices of brie cheese

Glaze

  • 1/2 c brown sugar

  • 2 c balsamic vinegar

instructions

  1. Preheat the oven to 450 degrees

  2. In a medium sauté pan heat 1 tbsp of olive oil. Add in the shallots and sauté them for 3 minutes before adding the canned spinach. Sauté another 3 minutes gently stirring every so often.

  3. Add the canned pears and continue to sauté for another 4 minutes.

  4. Add the balsamic vinegar to the pan gently stirring and scraping up any brown bits.

  5. Then drizzle over the teaspoon of honey. Stir then remove pan from heat and set aside letting it cool

  6. Lay the pork tenderloin on a large cutting board. With a sharp knife butterfly the tenderloin. Holding your knife horizontal to the cutting board, slit the tenderloin lengthwise. Don’t cut all the way through to the other side, but just far enough that you can open it like a book

  7. Place a piece of plastic wrap over the pork and pound it with a meat mallet or rolling pin. You want the pork to be about ½ of an inch thick.

  8. Spread a little over a cup of the cooled filling over the surface of the pork. Making sure to leave a little bit of a border around the edges.

  9. Lay about 6-7 pieces of slice brie over the filling

  10. Then roll the pork tightly, starting with the long side, jelly roll style.  Lay pork seam side down in a Pyrex baking dish. Secure with kitchen twine or toothpicks.

  11. Sprinkle kosher salt, dried thyme, and pepper over the entire surface of the pork loin.

  12. Brush the pork loin with some of the balsamic glaze and place in the oven for about 35 minutes, until the internal temperature registers 145 degrees.

  13. Once out of the oven let the tenderloin rest for 5 minutes. Then brush with more of the balsamic glaze and serve.

Glaze

  1. Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

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