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 Walnuts & Apricots, with Maple Glaze https://www.metro.ca/userfiles/image/recipes/filet-porc-farci-noix-grenoble-abricots-erable-4248.jpg PT25M PT27M PT1H02M
In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes, or until lightly browned.Place pork on cutting board covered with plastic wrap. Use sharp knife to cut meat almost in half lengthwise, keeping knife parallel to cutting board, and stopping within 1/2 inch (1 cm) of opposite side. Open meat like a book. Cover with another sheet of plastic wrap. Use mallet to flatten meat to 1/2 inch (1 cm). Remove plastic wrap.In large bowl, combine breadcrumbs with 1/2 cup (125 mL) chicken stock. Let stand 5 minutes then stir in walnuts, apricots, cinnamon, salt, green onions and parsley. Mix well. Spread stuffing mixture evenly over pork. Roll up meat lengthwise and tie in several places with kitchen twine. Season with salt and pepper.In large, oven-proof skillet, heat oil over medium-high heat. Add pork and brown on all sides, about 5 to 7 minutes. Transfer skillet to 400°F (200°C) oven and roast for 15 to 20 minutes or until meat is cooked through and thermometer reaches 155°F (75°C). Transfer to clean cutting board and tent with foil. Let rest 5 minutes.Maple Glaze:In same skillet, bring 1/4 cup (60 mL) chicken stock, apple cider and maple syrup to boil over high heat. Boil until reduced by half. Stir in cream and cook for 1 to 2 minutes. To serve, slice pork into 1/2-inch(2-mL) thick pieces and drizzle with glaze.
6
4 5 5 4
3/4 cup (190 mL) chopped california walnuts 1/2 lb (225 g) pork tenderloin 2 cups (500 mL) fresh whole wheat breadcrumbs 1/2 cup (125 mL) chicken broth 1/2 cup (125 mL) chopped dried apricots 1/2 tsp. (2 mL) cinnamon 1 tsp. (5 mL) Salt 3 green onion, white parts only, chopped 2 Tbsp. (30 mL) finely chopped parsley Salt and pepper to taste 2 Tbsp. (30 mL) canola oil 1/4 cup (60 mL) chicken broth 1/4 cup (60 mL) apple cider 1/4 cup (60 mL) Maple syrup 2 Tbsp. (30 ml) whipping cream
Pork Tenderloin Stuffed with Walnuts & Apricots, with Maple Glaze

Pork Tenderloin Stuffed with Walnuts & Apricots, with Maple Glaze

Rate this recipe
5 Votes
6
servings
0:25
Preparation
0:27
COOKING
1:02
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 cup
    (190 mL)
    chopped california walnuts
  • 1/2 lb
    (225 g)
    pork tenderloin
  • 2 cups
    (500 mL)
    fresh whole wheat breadcrumbs
    You might like:

    Flyer Deal  (1)
    SAVE $1.50
    AURORA BREADCRUMBS

    AURORA BREADCRUMBS

    $2.99 ea.

    680 g SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    chicken broth
  • 1/2 cup
    (125 mL)
    chopped dried apricots
  • 1/2 tsp.
    (2 mL)
    cinnamon
  • 1 tsp.
    (5 mL)
    Salt
  • 3
    green onion, white parts only, chopped
  • 2 Tbsp.
    (30 mL)
    finely chopped parsley

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

    Flyer Deal  (1)
    SELECTION CANOLA OR VEGETABLE OIL

    SELECTION CANOLA OR VEGETABLE OIL

    $3.99 ea.

    946 ml SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    chicken broth
  • 1/4 cup
    (60 mL)
    apple cider
    You might like:

    Flyer Deal  (1)
    SAVE $1.00
    THE CIDER KEG SPARKLING CIDER

    THE CIDER KEG SPARKLING CIDER

    $4.99 ea.

    750 ml, SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    Maple syrup
  • 2 Tbsp.
    (30 ml)
    whipping cream
    You might like:

    Flyer Deals  (3)
    ORGANIC MEADOW WHIPPED CREAM

    ORGANIC MEADOW WHIPPED CREAM

    $6.49 ea.

    500 ml SELECTED VARIETIES


    GAY LEA WHIPPED CREAM

    GAY LEA WHIPPED CREAM

    $3.49 ea.

    225 g SELECTED VARIETIES


    COOL WHIP WHIPPED TOPPING

    COOL WHIP WHIPPED TOPPING

    $3.49 ea.

    1 L SELECTED VARIETIES


Imprimer ma sélection

Preparation

In dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes, or until lightly browned.

Place pork on cutting board covered with plastic wrap. Use sharp knife to cut meat almost in half lengthwise, keeping knife parallel to cutting board, and stopping within 1/2 inch (1 cm) of opposite side. Open meat like a book. Cover with another sheet of plastic wrap. Use mallet to flatten meat to 1/2 inch (1 cm). Remove plastic wrap.

In large bowl, combine breadcrumbs with 1/2 cup (125 mL) chicken stock. Let stand 5 minutes then stir in walnuts, apricots, cinnamon, salt, green onions and parsley. Mix well. Spread stuffing mixture evenly over pork. Roll up meat lengthwise and tie in several places with kitchen twine. Season with salt and pepper.

In large, oven-proof skillet, heat oil over medium-high heat. Add pork and brown on all sides, about 5 to 7 minutes. Transfer skillet to 400°F (200°C) oven and roast for 15 to 20 minutes or until meat is cooked through and thermometer reaches 155°F (75°C). Transfer to clean cutting board and tent with foil. Let rest 5 minutes.

Maple Glaze:

In same skillet, bring 1/4 cup (60 mL) chicken stock, apple cider and maple syrup to boil over high heat. Boil until reduced by half. Stir in cream and cook for 1 to 2 minutes. To serve, slice pork into 1/2-inch

(2-mL) thick pieces and drizzle with glaze.

Source : California Walnuts

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.