Raclette-Stuffed Pork Tenderloin with Maple Sauce

Raclette-Stuffed Pork Tenderloin with Maple Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:30 Cooking
  • 0:50 Total Time


Add all
  • 1-1/3 lb
    (650 g)

    pork tenderloin

  • 1/3 lb
    (150 g)

    canadian raclette, diced or shredded

  • 1/2 cup
    (125 mL)

    bread, crumbs only, diced

  • 1 Tbsp.
    (15 mL)

    fresh herbs (thyme, rosemary, chopped

  • 1 Tbsp.
    (15 mL)

    olive oil

  • 1 Tbsp.
    (15 mL)


  • 1

    shallot, chopped

  • 1 Tbsp.
    (15 mL)


  • 1/2 cup
    (125 mL)

    white wine

  • 1 cup
    (250 mL)

    veal or beef broth

  • 3 to 4 Tbsp.
    (45 to 60 mL)

    maple syrup

  • salt and freshly ground pepper to taste


Preheat oven to 375°F /190°C.

Make a slit the length of the pork tenderloin without cutting open completely. In a mixing bowl, combine Raclette cheese, bread and herbs. Stuff the pork tenderloin with bread and cheese mixture. Close with either toothpicks or tie with string.

In a large frying pan, heat oil and melt butter over a high heat to quickly sear the pork on all sides. Season with salt and pepper. In an ovenproof dish, place the tenderloin, and continue cooking in the oven for 10 to 12 minutes, while you make the sauce.

In the same frying pan, brown the shallot in the remaining fat. Sprinkle with the flour, mix to create a "roux" paste. Deglaze with the wine, followed by the broth and then the maple syrup, stirring constantly. Season and leave to simmer until it reaches desired consistency.

Source: Féd. producteurs de lait du Québec

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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