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.
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.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
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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