Books & Spoons recipe for BRIE AND HERB FILLED PORK LOIN

​One of my favorite treats during the summer and grill season are the Brie and herbs filled pork file slices or chicken breasts. 
It does not take much, but the taste is so so good. 
You can either grill them carefully on a low burning heat so the bacon doesn't catch on fire, or you can bake them in the oven if you feel more comfortable with it or simply don't have the possibility to grill.

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I took the medium thick pork loin slice, it was about 2 cm thick or nearly an inch, and with a sharp-ended knife carefully opened it up like a pita bread. Not cutting all the way through, but creating a pocket. 
Into that pocket, I put a slice of Brie and thyme. Then closed the pocket and wrapped the whole thing neatly with bacon. I used two slices of bacon per one slice of pork loin. 
When either baking them or grilling them, make sure the meat is done all the way. To avoid burning the bacon in the process, lower temperatures are recommended. 

I served the deliciousness with baked ginger sweet potatoes and asparagus marinated in Balsamico and quickly sautéd on the pan. The asparagus could have hit the grill as well if that was available. 
The sweet potatoes were cut into small pieces and seasoned with grind ginger powder, a dash of cinnamon, salt, and black pepper. 

Altogether, a fantastic meal time, sure to please the most. And when you cut open the pork, and the melted Brie and the herbs come visible, it is sure to whet the appetite even more. 
I hope you enjoy it. Till next time
~ Cheers!