Pork Tenderloin Stuffed with Brie, Spinach, Cranberries, and White Wine Sauce
| Preparation: | 25 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 35 min |
| Total: | 1 h |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Christmas magazine |
Recipe ingredients
- 1 lb. 3 oz. (675 g) pork tenderloin stuffed with brie, spinach, cranberries
- 2 Tbsp. (30 mL) Irresistibles extra-virgin olive oil
- 2 Tbsp. (30 mL) shallots, finely minced
- Tbsp. (30 mL) Irresistibles extra-virgin olive oil
- ½ cup (125 mL) dry white wine
- 10 oz. (284 mL) demi-glace sauce
- ½ tsp. (2 mL) tomato paste
- 2 roasted red bell peppers, diced
- 1/2 bunch of basil, chopped
- Irresistibles balsamic vinegar to taste
Preparation
Preheat the oven to 350°F (180°C).
Sear the stuffed pork tenderloin over medium heat in the olive oil.
Bake in the oven about 25 minutes.
Remove from the oven, cover with aluminum paper and allow to rest 10 minutes.
Sauce
Gently cook the shallots in the olive oil.
When they are translucent, add the wine and reduce a little.
Add the demi-glace sauce, tomato paste and peppers.
Let simmer a few minutes.
Remove from the heat, add the basil and a few drops of balsamic vinegar.
Nap the sliced pork tenderloin with the sauce.
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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