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Pork Tenderloin Stuffed with Brie, Spinach, Cranberries, and White Wine Sauce https://www.metro.ca/userfiles/image/recipes/Filet-porc-brie-epinards-canneberges-vin-blanc-6047.jpg PT25M PT35M PT1H00M
Preheat the oven to 350°F (180°C). Sear the stuffed pork tenderloin over medium heat in the olive oil. Bake in the oven about 25 minutes. Remove from the oven, cover with aluminum paper and allow to rest 10 minutes. Sauce Gently cook the shallots in the olive oil. When they are translucent, add the wine and reduce a little. Add the demi-glace sauce, tomato paste and peppers. Let simmer a few minutes. Remove from the heat, add the basil and a few drops of balsamic vinegar. Nap the sliced pork tenderloin with the sauce.
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675 g pork tenderloin stuffed with brie, spinach, cranberries 2 Tbsp. (30 mL) extra-virgin olive oil 2 Tbsp. (30 mL) shallots, finely minced 2 Tbsp. (30 mL) extra-virgin olive oil 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 bell peppers, diced 1/2 bunch of basil, chopped balsamic vinegar to taste
Pork Tenderloin Stuffed with Brie, Spinach, Cranberries, and White Wine Sauce

Pork Tenderloin Stuffed with Brie, Spinach, Cranberries, and White Wine Sauce

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:25
Preparation
0:35
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 675 g
    pork tenderloin stuffed with brie, spinach, cranberries
  • 2 Tbsp.
    (30 mL)
    extra-virgin olive oil
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    SAVE $1.00
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    shallots, finely minced
  • 2 Tbsp.
    (30 mL)
    extra-virgin olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $1.00
    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES

  • 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 bell peppers, diced
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    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.

    ASSORTED COLOUR SWEET PEPPERS 3 PK PRODUCT OF ONTARIO ORGANIC ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.

    $2.99 ea.

  • 1/2
    bunch of basil, chopped

  • balsamic vinegar to taste
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    IRRESISTIBLES MODENA BALSAMIC VINEGAR

    IRRESISTIBLES MODENA BALSAMIC VINEGAR

    $6.99 ea.

    250 ml SELECTED VARIETIES

    NONNA PIA'S BALSAMIC VINEGAR

    NONNA PIA'S BALSAMIC VINEGAR

    $6.99 ea.

    250 ml SELECTED VARIETIES

Imprimer ma sélection

Preparation

Preheat the oven to 350°F (180°C).

Sear the stuffed pork tenderloin over medium heat in the olive oil.

Bake in the oven about 25 minutes.

Remove from the oven, cover with aluminum paper and allow to rest 10 minutes.

Sauce

Gently cook the shallots in the olive oil.

When they are translucent, add the wine and reduce a little.

Add the demi-glace sauce, tomato paste and peppers.

Let simmer a few minutes.

Remove from the heat, add the basil and a few drops of balsamic vinegar.

Nap the sliced pork tenderloin with the sauce.

Source : Metro

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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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