Pork And Milk-Fed Veal Mignons with Tomato and Goat-Cheese Pesto
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 14 min |
| Total: | 29 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro Magazine Summer 2010 |
Recipe ingredients
- 8 pork and milk-fed veal mignons
- Pesto
- 250 mL (1 cup) sun-dried tomatoes
- 1 clove garlic
- 8 Kalamata olives, pitted
- 10 sprigs Italian parsley
- 100 mL (2/5 cup) Irresistibles extra-virgin olive oil
- 100 g (3 ½ oz) fresh goat cheese, crumbled
- Fleur de sel and freshly ground pepper to taste
Preparation
Preheat the barbecue to high. In a food processor, mix together the sun-dried tomatoes, garlic, olives and parsley. Add the olive oil in a steady stream and process for 3 to 4 minutes. Pour into a bowl, add the goat cheese and set aside. Season the mignons and sear them on the barbecue for 2 minutes on each side. Turn off one burner and move the mignons over to indirect heat. Spoon about 45 mL (3 tbsp) of the pesto onto each mignon and cook, covered, for 7 to 10 minutes, depending on desired doneness.
Suggestion
Accompaniment
Serve with ready-made grilled Italian-style brochettes found in your Metro’s fruit-and-vegetable section.
* 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!
Recipe suggestions
- Almond-crusted Milk-Fed Veal Chops
- Quebec Milk-Fed Veal Burger with Pesto and Brie
- Quebec Milk-Fed Veal
- Organic Pizza with Pesto and Goat's Cheese
- Leg of Milk-fed Veal Roast with Prune-apricot Stuffing
- Medallions of Quebec Milk-Fed Veal with Port and Blueberries
- Quebec Milk-Fed Veal Satay with Peanut Sauce
- Quebec Milk-Fed Veal Chops, Moroccan Style
- Milk-Fed Veal Liver with Bacon
- Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw
Leg of Milk-fed Veal Roast with Prune-apricot Stuffing
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