Pork Tenderloin Stuffed With Mushrooms, Canadian Le Douanier And Apples

Recipe ingredients

• 3 Tbsp. (45 mL) butter
• 2 shallots, peeled and minced
• 1 garlic clove, chopped
• 3/4 cup (175mL) cremini mushrooms, sliced
• 3/4 cup (175mL) shiitake mushrooms, sliced
• 2 cups (500 mL) spinach, minced
• 2 Tbsp. (30 mL) of Marsala
• 70 grams Canadian Le Douanier, rind on
• 3 sprigs of thyme, minced
• 1/2 Granny Smith apple, cubed (peel on)
• Salt and pepper (to taste)
• 2 pork tenderloins (850 grams)

Preparation

In a pan, melt 2 Tbsp. (30 mL) butter over medium heat and sauté the shallots and garlic with the mushrooms.
Add the spinach and deglaze with the Marsala. Remove from heat and add Le Douanier cheese and the chopped thyme. Season with salt and pepper and add the apple.
Preheat oven to 350ºF/180ºC. Make a lengthwise incision in the centre of the pork tenderloins from one end to the other, making sure not to cut all the way through.
Stuff the pork tenderloins with the cheese mixture all the way to the centre and secure with butcher's twine. Melt 1 Tbsp. (15 mL) butter in a pan over medium heat. Sear pork tenderloins on all sides. Transfer to baking sheet or ovenproof pan. Cook in oven for about 20 minutes. Remove from oven and let stand for about 5 minutes before slicing.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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