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

INGREDIENTS

• 1 ½ 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
• ½ tsp thyme
• 6-7 slices of brie cheese

Glaze:

• 1 /2 cup brown sugar
• 2 cups balsamic vinegar

PREPARATION

Glaze:
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.

Pork Loin:
Preheat the oven to 450 degrees

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.

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

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

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

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.

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.

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.

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

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

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.

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