Fresh Stuffed Pork Tenderloin

Fresh Stuffed Pork Tenderloin
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 1 lb
    (454 g)

    fresh stuffed pork tenderloin

  • 2 Tbsp.
    (30 mL)

    extra-virgin olive oil

  • 2 Tbsp.
    (30 mL)

    shallots, finely chopped

  • 1/2 cup
    (125 mL)

    dry white wine

  • 10 oz
    (284 ml)

    demi-glace sauce

  • 1/2 tsp.
    (2 mL)

    tomato paste

  • 2

    roasted red peppers, diced

  • 0.500

    of basil, chopped

  • balsamic vinegar to taste


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.


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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