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.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
A medium-bodied beer with fruity, spicy accents to deliver a mildly sweet taste and a mild finish.
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