Pork tenderloin stuffed with leeks

Pork tenderloin stuffed with leeks
  • 4 servings
  • 0:20 Preparation
  • 0:20 Cooking
  • 0:40 Total Time


Add all
  • 2

    mignons leeks

  • 2

    pork tenderloins

  • 1/4 cup
    (60 mL)

    roasted walnuts

  • 1/4 cup
    (60 mL)

    flat leaf parsley

  • 1/4 cup
    (60 mL)

    fresh, grated parmesan

  • 1

    garlic clove

  • 1/4 to 1/2 cup
    (60 to 125 mL)

    olive oil

  • salt and fresh ground pepper to taste


Blanch the mignons leeks in boiling water for 10 minutes then cool under cold water. Preheat barbecue to medium heat.

Cut a small horizontal incision at the center of the pork tenderloin to form a pouch, set aside.

In the bowl of a food processor, place walnuts, parsley, garlic and Parmesan, chop finely, slowly adding the olive oil until blended to the consistency of pesto.

Place 15-30 ml (1-2 tbsp) of pesto into the cavity of the meat then add a mini leek to each and secure the pouch using toothpicks.

Coat the tenderloins with the remaining pesto.

Cook on the grill for 3 to 5 minutes on each side.

Remove from heat and let rest for 2 minutes before serving.

Source: Les Cultures de Chez Nous

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.

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