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Pork And Milk-Fed Veal Mignons with Tomato and Goat-Cheese Pesto https://www.metro.ca/userfiles/image/recipes/mignons-porc-veau-lait-6277.jpg PT15M PT14M PT29M
Preheat the barbecue to high.In a food processor, mix together the sun-dried tomatoes, garlic, olives and parsley. Add the olive oil in a steady stream and process for 3 to 4 minutes.Pour into a bowl, add the goat cheese and set aside. Season the mignons and sear them on the barbecue for 2 minutes on each side. Turn off one burner and move the mignons over to indirect heat.Spoon about 45 mL (3 tbsp) of the pesto onto each mignon and cook, covered, for 7 to 10 minutes, depending on desired doneness.
4
5 1 5 5
8 milk-fed veal mignons 8 pork mignons
Pork And Milk-Fed Veal Mignons with Tomato and Goat-Cheese Pesto

Pork And Milk-Fed Veal Mignons with Tomato and Goat-Cheese Pesto

Rate this recipe
1 Vote
  • Gluten-free
4
servings
0:15
Preparation
0:14
COOKING
0:29
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 8
    milk-fed veal mignons
  • 8
    pork mignons
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    3 BONUS Reward Miles when you buy 1
    SWISS CHALET PORK BACK RIBS

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    FULLY COOKED, 600 g

    3 AIR MILES® Bonus Miles


  • pesto


    Flyer Deal  (1)
    OLIVIERI PESTO OR PASTA SAUCE

    OLIVIERI PESTO OR PASTA SAUCE

    $4.49 ea.

    160 g, 300 ml SELECTED VARIETIES


  • 1 cup
    (250 mL)
    sun-dried Tomato
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    GRAPE TOMATOES

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    $2.99 ea.

    283 g PRODUCT OF ONTARIO


    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    $1.99 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 1.99 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 1.99/lb, 4.39/kg


  • 1
    clove garlic
  • 8
    olive, pitted
  • 10
    sprigs of italian parsley
  • 2/5 cup
    (100 mL)
    extra-virgin olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 3 1/2 oz
    (100 g)
    fresh goat cheese, crumbled

  • fleur de sel and freshly ground pepper to taste
Imprimer ma sélection

Preparation

Preheat the barbecue to high.

In a food processor, mix together the sun-dried tomatoes, garlic, olives and parsley. Add the olive oil in a steady stream and process for 3 to 4 minutes.

Pour into a bowl, add the goat cheese and set aside. Season the mignons and sear them on the barbecue for 2 minutes on each side. Turn off one burner and move the mignons over to indirect heat.

Spoon about 45 mL (3 tbsp) of the pesto onto each mignon and cook, covered, for 7 to 10 minutes, depending on desired doneness.

Source : Metro

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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