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Fresh Stuffed Pork Tenderloin https://www.metro.ca/userfiles/image/recipes/filet-porc-farci-5028.jpg PT10M PT20M PT40M
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. Sauce: 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.
4
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
Fresh Stuffed Pork Tenderloin

Fresh Stuffed Pork Tenderloin

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

Preparation

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.

Sauce:

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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