Raclette-Stuffed Pork Tenderloin with Maple Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 1-1/3 lb (650 g) pork tenderloin
- 1/3 lb (150 g) Canadian Raclette, diced or shredded
- 1/2 cup (125 mL) bread, crumbs only, diced
- 1 Tbsp. (15 mL) your choice of fresh herbs, chopped
- 1 Tbsp. (15 mL) olive oil*
- 1 Tbsp. (15 mL) butter*
- 1 shallot, chopped
- 1 Tbsp. (15 mL) flour*
- 1/2 cup (125 mL) white wine
- 1 cup (250 mL) veal or beef broth*
- 3 to 4 Tbsp. (45 to 60 mL) maple syrup*
- To taste salt and freshly ground pepper
Preparation
Preheat oven to 375ºF /190ºC.
Make a slit the length of the pork tenderloin without cutting open completely. In a mixing bowl, combine Raclette cheese, bread and herbs. Stuff the pork tenderloin with bread and cheese mixture. Close with either toothpicks or tie with string.
In a large frying pan, heat oil and melt butter over a high heat to quickly sear the pork on all sides. Season with salt and pepper. In an ovenproof dish, place the tenderloin, and continue cooking in the oven for 10 to 12 minutes, while you make the sauce.
In the same frying pan, brown the shallot in the remaining fat. Sprinkle with the flour, mix to create a "roux" paste. Deglaze with the wine, followed by the broth and then the maple syrup, stirring constantly. Season and leave to simmer until it reaches desired consistency.
Suggestion
Try this recipe with Canadian Vacherin des Bois Francs or Canadian Blue Ermite de Fritz.* 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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