Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

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

Ok
Important!

Are you sure you want to empty your cart?

Pork Tenderloin Stuffed with Pears and Maple https://www.metro.ca/userfiles/image/recipes/filet-porc-poires-erable-146.jpg PT30M PT1H00M PT1H30M
Preheat the oven to 375°F/190°C.In a pot, bring to a boil 3/4 cup (180 mL) of maple syrup and add the pears.Cook about 5 min or until the pears come apart easily.Strain the mixture. Keep the liquid warm. It will be used to prepare the sauce and the pulp will be used to stuff the pork tenderloin.Incise the pork in two, season it and stuff it with the pear pulp. Close the tenderloin and finely coat it with flour.In a pan, heat half of the butter. Brown the tenderloin on all sides and finish cooking in the oven for about 20 min.In a pot, heat the liquid and then add the rest of the maple syrup and the coriander.Cook 2-3 min and incorporate remaining butter, whipping vigorously.Serve warm and top with the sauce.
4
3 22 5 2
1 cup (250 mL) Maple syrup 2 cups (500 mL) fresh or canned pears, drained and sliced 1/4 lb (115 g) pork tenderloin: 1/2 tsp. (3 mL) ground coriander Sufficient quantity, flour Salt and pepper to taste 2 Tbsp. (30 mL) butter
Pork Tenderloin Stuffed with Pears and Maple

Pork Tenderloin Stuffed with Pears and Maple

Rate this recipe
22 Votes
4
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    Maple syrup
  • 2 cups
    (500 mL)
    fresh or canned pears, drained and sliced
  • 1/4 lb
    (115 g)
    pork tenderloin:
  • 1/2 tsp.
    (3 mL)
    ground coriander

  • Sufficient quantity, flour
    You might like:

    Flyer Deals  (4)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $3.99 ea.

    2.5 kg SELECTED VARIETIES


    SAVE $1.00
    BOB'S RED MILL ALMOND FLOUR

    BOB'S RED MILL ALMOND FLOUR

    $15.99 ea.

    453 g SELECTED VARIETIES


    SAVE $1.00
    BOB'S RED MILL FLOUR

    BOB'S RED MILL FLOUR

    $5.99 ea.

    2.27 kg, SELECTED VARIETIES


    SAVE $5.22
    ROBIN HOOD, FIVE ROSES FLOUR

    ROBIN HOOD, FIVE ROSES FLOUR

    $8.77 ea.

    10 kg SELECTED VARIETIES



  • Salt and pepper to taste
  • 2 Tbsp.
    (30 mL)
    butter
    You might like:

    Flyer Deals  (2)
    ORGANIC MEADOW BUTTER

    ORGANIC MEADOW BUTTER

    $11.49 ea.

    454 g SELECTED VARIETIES


    LIFE SMART ORGANIC BUTTER

    LIFE SMART ORGANIC BUTTER

    $4.99 ea.

    250 g SELECTED VARIETIES


Imprimer ma sélection

Preparation

Preheat the oven to 375°F/190°C.

In a pot, bring to a boil 3/4 cup (180 mL) of maple syrup and add the pears.

Cook about 5 min or until the pears come apart easily.

Strain the mixture. Keep the liquid warm. It will be used to prepare the sauce and the pulp will be used to stuff the pork tenderloin.

Incise the pork in two, season it and stuff it with the pear pulp. Close the tenderloin and finely coat it with flour.

In a pan, heat half of the butter. Brown the tenderloin on all sides and finish cooking in the oven for about 20 min.

In a pot, heat the liquid and then add the rest of the maple syrup and the coriander.

Cook 2-3 min and incorporate remaining butter, whipping vigorously.

Serve warm and top with the sauce.

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.

Error

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

Error

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