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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
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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
Main courses
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
  • 2 cups
    kale finely chopped
  • 5
    white mushrooms finely chopped
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  • 1
    french shallot finely chopped
  • 300 g
    garlic and herbs cheese spread
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  • 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
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

Legal Notice

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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