Pork Tenderloin Stuffed With Mushrooms, Canadian Le Douanier And Apples

Pork Tenderloin Stuffed With Mushrooms, Canadian Le Douanier And Apples
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 3 Tbsp.
    (45 mL)


  • 2

    shallots, peeled and minced

  • 1

    garlic clove, chopped

  • 3/4 cup
    (190 mL)

    cremini mushrooms, sliced

  • 3/4 cup
    (190 mL)

    shiitake mushrooms, sliced

  • 2 cups
    (500 mL)

    Spinach, minced

  • 2 Tbsp.
    (30 mL)

    of marsala

  • 70 g

    canadian le douanier, rind on

  • 3

    of thyme, minced

  • 1/2

    Granny Smith apple, cubed (peel on)

  • Salt and pepper to taste

  • 850 g

    pork tenderloins


In a pan, melt 2 Tbsp. (30 mL) butter over medium heat and sauté the shallots and garlic with the mushrooms.

Add the spinach and deglaze with the Marsala. Remove from heat and add Le Douanier cheese and the chopped thyme. Season with salt and pepper and add the apple.

Preheat oven to 350°F/180°C. Make a lengthwise incision in the centre of the pork tenderloins from one end to the other, making sure not to cut all the way through.

Stuff the pork tenderloins with the cheese mixture all the way to the centre and secure with butcher's twine. Melt 1 Tbsp. (15 mL) butter in a pan over medium heat. Sear pork tenderloins on all sides. Transfer to baking sheet or ovenproof pan. Cook in oven for about 20 minutes. Remove from oven and let stand for about 5 minutes before slicing.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

Discover your taste profile!

© Société des alcools du Québec, 2007