Pork Tenderloin Stuffed With Brie and Mushrooms

.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.