Skip to content
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
My List0items
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Pork Tenderloin Stuffed With Mushrooms, Canadian Le Douanier And Apples https://www.metro.ca/userfiles/image/recipes/filet-porc-farci-champignons-fromage-douanier-pommes-4132.jpg PT15M PT20M PT35M
In a pan, melt 2 Tbsp. (30 mL) butter over medium heat and sauté the shallots and garlic with the mushrooms. Add the spinach and deglaze with the Marsala. Remove from heat and add Le Douanier cheese and the chopped thyme. Season with salt and pepper and add the apple. Preheat oven to 350°F/180°C. Make a lengthwise incision in the centre of the pork tenderloins from one end to the other, making sure not to cut all the way through. Stuff the pork tenderloins with the cheese mixture all the way to the centre and secure with butcher's twine. Melt 1 Tbsp. (15 mL) butter in a pan over medium heat. Sear pork tenderloins on all sides. Transfer to baking sheet or ovenproof pan. Cook in oven for about 20 minutes. Remove from oven and let stand for about 5 minutes before slicing.
4
3 Tbsp. (45 mL) butter 2 shallots, peeled and minced 1 garlic clove, chopped 3/4 cup (190 mL) cremini mushrooms, sliced 3/4 cup (190 mL) shiitake mushrooms, sliced 2 cups (500 mL) spinach, minced 2 Tbsp. (30 mL) Marsala 70 g canadian le douanier, rind on 3 sprigs of thyme, minced 1/2 Granny Smith apple, cubed (peel on) 850 g pork tenderloins
Pork Tenderloin Stuffed With Mushrooms, Canadian Le Douanier And Apples

Pork Tenderloin Stuffed With Mushrooms, Canadian Le Douanier And Apples

Rate this recipe
12 Votes
  • Gluten-free
4
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 Tbsp.
    (45 mL)
    butter
  • 2
    shallots, peeled and minced
  • 1
    garlic clove, chopped
  • 3/4 cup
    (190 mL)
    cremini mushrooms, sliced
  • 3/4 cup
    (190 mL)
    shiitake mushrooms, sliced
  • 2 cups
    (500 mL)
    spinach, minced
  • 2 Tbsp.
    (30 mL)
    Marsala
  • 70 g
    canadian le douanier, rind on
    You might like:

    Flyer Deals  (2)
    SAVE $3.79
    IRRESISTIBLES ARTISAN 2 YEAR OLD WHITE CHEDDAR CHEESE

    IRRESISTIBLES ARTISAN 2 YEAR OLD WHITE CHEDDAR CHEESE

    $10.00 ea.

    400 g

    SAVE UP TO $2.50
    BABYBEL OR THE LAUGHING COW CHEESE

    BABYBEL OR THE LAUGHING COW CHEESE

    $2.99 ea.

    120 - 133 G SELECTED VARIETIES

  • 3
    sprigs of thyme, minced
  • 1/2
    Granny Smith apple, cubed (peel on)
    You might like:

    Flyer Deal  (1)
    HONEYCRISP OR AMBROSIA APPLES

    HONEYCRISP OR AMBROSIA APPLES

    $3.99 ea.

    3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE LEMONS 2 lb, PRODUCT OF SPAIN

  • 850 g
    pork tenderloins
Imprimer ma sélection

Preparation

In a pan, melt 2 Tbsp. (30 mL) butter over medium heat and sauté the shallots and garlic with the mushrooms.

Add the spinach and deglaze with the Marsala. Remove from heat and add Le Douanier cheese and the chopped thyme. Season with salt and pepper and add the apple.

Preheat oven to 350°F/180°C. Make a lengthwise incision in the centre of the pork tenderloins from one end to the other, making sure not to cut all the way through.

Stuff the pork tenderloins with the cheese mixture all the way to the centre and secure with butcher's twine. Melt 1 Tbsp. (15 mL) butter in a pan over medium heat. Sear pork tenderloins on all sides. Transfer to baking sheet or ovenproof pan. Cook in oven for about 20 minutes. Remove from oven and let stand for about 5 minutes before slicing.

Source : Féd. producteurs de lait du Québec

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.

Error

Sorry, an error has occurred. Please refresh the page.