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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.
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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
20 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
    You might like:

    Flyer Deal  (1)
    ANJOU PEARS

    ANJOU PEARS

    $1.99 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE 4.39/kg


  • 1/4 lb
    (115 g)
    pork tenderloin:
    You might like:

    Flyer Deals  (2)
    FRESH PORK TENDERLOIN

    FRESH PORK TENDERLOIN

    $4.99 /lb

    11.00/kg


    FRESH STUFFED PORK TENDERLOIN

    FRESH STUFFED PORK TENDERLOIN

    $6.99 /lb

    SELECTED VARIETIES 15.41/kg


  • 1/2 tsp.
    (3 mL)
    ground coriander

  • Sufficient quantity, flour
    You might like:

    Flyer Deal  (1)
    BOB'S RED MILL ALMOND FLOUR

    BOB'S RED MILL ALMOND FLOUR

    $12.99 ea.

    453 g SELECTED VARIETIES



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

    Flyer Deals  (2)
    SAVE $4.00
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $2.99 ea.

    454 g, SELECTED VARIETIES


    PRASAD GHEE BUTTER

    PRASAD GHEE BUTTER

    $11.99 ea.

    225 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.

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