Fresh Stuffed Pork Tenderloin

Preparation:	10 min
Marinating/Waiting:	10 min
Cooking:	20 min
Total:	40 min

4
servings

Category:	Meats and substitutes
Subcategory:	Pork
Source:	Metro

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Recipe of : Fresh Stuffed Pork Tenderloin

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Recipe ingredients

1 lb. 3 oz. (600 g) Fresh stuffed pork tenderloin
2 Tbsp. (30 mL) Irresistible * extra-virgin olive oil
2 Tbsp. (30 mL) Irresistible * extra-virgin olive oil
2 Tbsp. (30 mL) finely chopped shallots
½ cup (125 mL) dry white wine
10 oz. (1 x 284 mL) demi-glace sauce
½ tsp. (2 mL) tomato paste *
2 roasted red peppers, diced
1/2 bouquet of basil, chopped
Irresistible * balsamic vinegar to taste

Preparation

Preheat the oven to 350˚F (180˚C). Sear the stuffed pork tenderloin in olive oil at medium heat. Cook in the oven for about 20 minutes. Cover loosely with aluminium foil and let rest for 10 minutes.
Sauce
Gently cook the shallots in the olive oil. When they’re translucent, add the wine and reduce a little. Add the demi-glace sauce, tomato paste and peppers. Let simmer for a few minutes. Remove the sauce from the heat, add the basil and a few drops of balsamic vinegar.

Suggestion

Nap the sliced pork tenderloin with the sauce.
Serve with eggplant caviar and baked potatoes.

It’s important to sear the meat on all sides to keep the juices inside the meat and the meat to retain its flavour.

Pork meat has a low percentage of fat and tastes best when cooked at medium temperature and isn’t overcooked. In fact, you can’t go wrong cooking it rosy.

* 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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