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Gourmet à la carte Pork Tenderloin with Fennel-Jerusalem Artichoke Mash https://www.metro.ca/userfiles/image/recipes/filet-porc-puree-fenouil-topinambour-5677.jpg PT15M PT20M PT35M
Preheat oven to 350°F (180°C). In a large oven-proof skillet, heat oil over medium-heat and brown meat on all sides. Roast 15 - 18 minutes. Even if still pink, pork is fully cooked when its internal temperature reaches 160°F (70°C). Remove tenderloins to a plate and cover with foil. Fennel-Jerusalem artichoke mash Add vegetables to a big pot of salted water and bring to a boil. Cook until tender. Drain. Put vegetables through a ricer. Add sour cream, season and mix to combine. Sprinkle with minced fennel leaves. Serve sliced tenderloins with fennel-Jerusalem artichoke mash.
4
2x12 oz (2x375 g) pork tenderloins 2 Tbsp. (30 mL) canola oil
Gourmet à la carte Pork Tenderloin with Fennel-Jerusalem Artichoke Mash

Gourmet à la carte Pork Tenderloin with Fennel-Jerusalem Artichoke Mash

Rate this recipe
4 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2x12 oz
    (2x375 g)
    pork tenderloins

  • Salt and pepper to taste
  • 2 Tbsp.
    (30 mL)
    canola oil
  • fennel-jerusalem artichoke mash

  • 2
    medium potatoes, peeled and cut into chunks
  • 1
    medium fennel, bulb and stalks, cut into chunks
  • 2
    medium jerusalem artichokes, peeled and cut into chunks
  • 1/2 cup
    (125 mL)
    sour cream

  • Salt and pepper to taste
  • 6
    fennel leaves, minced
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

In a large oven-proof skillet, heat oil over medium-heat and brown meat on all sides.

Roast 15 - 18 minutes. Even if still pink, pork is fully cooked when its internal temperature reaches 160°F (70°C).

Remove tenderloins to a plate and cover with foil.

Fennel-Jerusalem artichoke mash

Add vegetables to a big pot of salted water and bring to a boil. Cook until tender. Drain.

Put vegetables through a ricer.

Add sour cream, season and mix to combine.

Sprinkle with minced fennel leaves.

Serve sliced tenderloins with fennel-Jerusalem artichoke mash.

Source : Académie Culinaire

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.

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.

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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