Pork Tenderloin Stuffed with Pears and Maple
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 1 cup (250 mL) maple syrup *
- 2 cups (500 mL) fresh or canned pears, drained and sliced
- 1 1/4 lb. (565 g) pork tenderloin
- 1/2 tsp. (2 mL) Irresistible ground coriander*
- Sufficient quantity, flour *
- Salt and pepper to taste
- 2 Tbsp. (30 mL) butter *
Preparation
Preheat the oven to 375ºF/190ºC.
In a pot, bring to a boil 3/4 cup (180 mL) of maple syrup and add the pears.
Cook about 5 min or until the pears come apart easily.
Strain the mixture. Keep the liquid warm. It will be used to prepare the sauce and the pulp will be used to stuff the pork tenderloin.
Incise the pork in two, season it and stuff it with the pear pulp. Close the tenderloin and finely coat it with flour.
In a pan, heat half of the butter. Brown the tenderloin on all sides and finish cooking in the oven for about 20 min.
In a pot, heat the liquid and then add the rest of the maple syrup and the coriander.
Cook 2-3 min and incorporate remaining butter, whipping vigorously.
Serve warm and top with the sauce
Suggestion
Replace the pears with cubed fresh rhubarb when in season.* Nous recommandons les produits Selection Merite
* 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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