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Pork eye of round stuffed with cheese and walnuts https://www.metro.ca/userfiles/image/recipes/null PT45M PT35M PT1H20M
In a skillet heated over medium heat, add the kale, mushrooms and shallot and sprinkle with a drizzle of olive oil. Season with salt and pepper and mix. Cook for 3 to 4 minutes, stirring. Pour into a large bowl.Add cheese, herbs, lemon zest and walnuts, then season with salt and pepper. Mix well and reserve in the fridge for 15 minutes.Preheat oven to 230 ° C (450 ° F). Cover baking sheet with parchment paper.Spread mixture inside pork, roll and tie tightly with string. Place on the baking sheet.Brush the pork with olive oil then season with salt and pepper. Place in the oven and cook for 25 to 30 minutes or until the meat is slightly pink.Remove from the oven, place on a plate and cover with aluminum foil. Let stand 5 minutes before slicing and serving! Source: Les éleveurs de porc du Québec
4-6
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850 g butterflied pork eye round of Quebec 2 cups kale finely chopped 5 white mushrooms finely chopped 1 french shallot finely chopped 300 g garlic and herbs cheese spread 1/2 tsp. (2,5 ml) fresly chopped rosemary 1/2 tsp. (2,5 ml) fresh thyme finely chopped zest of 1 lemon 1/4 cup walnuts finely chopped salt and pepper to taste

Pork eye of round stuffed with cheese and walnuts

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4-6
Plats principaux
0:45
Preparation
0:35
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 850 g
    butterflied pork eye round of Quebec
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    SWISS CHALET PORK BACK RIBS

    SWISS CHALET PORK BACK RIBS

    $8.99 ea.

    SMOKY B.B.Q., 600 g


  • 2 cups
    kale finely chopped
  • 5
    white mushrooms finely chopped
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    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 1
    french shallot finely chopped
  • 300 g
    garlic and herbs cheese spread
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    GRAND TRUNK FIRM CHEESE

    GRAND TRUNK FIRM CHEESE

    $4.49 /100g

    DELI CUT 20.37/lb


    IRRESISTIBLES ARTISAN GOAT'S MILK CHEESE

    IRRESISTIBLES ARTISAN GOAT'S MILK CHEESE

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    PARMIGIANO REGGIANO CHEESE

    PARMIGIANO REGGIANO CHEESE

    $12.89 /lb

    AGED 24 MONTHS DELI CUT, 2.84/100 g


    MACLAREN'S IMPERIAL COLD PACK CHEESE

    MACLAREN'S IMPERIAL COLD PACK CHEESE

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    230 g


    SOMERDALE CHEDDAR CHEESE

    SOMERDALE CHEDDAR CHEESE

    $19.99 /lb

    CHAMPAGNE OR IRISH OR LA SAUVAGINE CHEESE DELI CUT, 4.41/100 g


    IRRESISTIBLES SHREDDED CHEESE

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    IRRESISTIBLES ARTISAN DOUBLE CRÈME BRIE

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    BEEMSTER CHEESE

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    $10.99 ea.

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    SAN DANIELE PROSCIUTTO, MASTRO HAM, GENOA SALAMI, CAMPESINO SALAMI OR GHIDETTI PROVOLONE CHEESE

    SAN DANIELE PROSCIUTTO, MASTRO HAM, GENOA SALAMI, CAMPESINO SALAMI OR GHIDETTI PROVOLONE CHEESE

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    AGROPUR IMPORT COLLECTION VARIETY OF IMPORTED CHEESES

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    WILDWOOD CHEESE

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  • 1/2 tsp.
    (2,5 ml)
    fresly chopped rosemary
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  • 1/2 tsp.
    (2,5 ml)
    fresh thyme finely chopped

  • zest of 1 lemon
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  • 1/4 cup
    walnuts finely chopped

  • salt and pepper to taste
Imprimer ma sélection

Preparation

In a skillet heated over medium heat, add the kale, mushrooms and shallot and sprinkle with a drizzle of olive oil. Season with salt and pepper and mix. Cook for 3 to 4 minutes, stirring. Pour into a large bowl.

Add cheese, herbs, lemon zest and walnuts, then season with salt and pepper. Mix well and reserve in the fridge for 15 minutes.

Preheat oven to 230 ° C (450 ° F). Cover baking sheet with parchment paper.

Spread mixture inside pork, roll and tie tightly with string. Place on the baking sheet.

Brush the pork with olive oil then season with salt and pepper. Place in the oven and cook for 25 to 30 minutes or until the meat is slightly pink.

Remove from the oven, place on a plate and cover with aluminum foil. Let stand 5 minutes before slicing and serving! Source: Les éleveurs de porc du Québec

Source : Metro

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