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 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
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 onions, 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) 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
Imprimer ma sélection

Ingredients

  • 3/4 cup
    (190 mL)
    chopped california walnuts
  • 1/2 lb
    (225 g)
    pork tenderloin
    You might like:

    Flyer Deals  (2)
    SAVE UP TO $3.55/LB
    Fresh Pork Tenderloin or Fresh Pork Back Ribs Value Pack

    Fresh Pork Tenderloin or Fresh Pork Back Ribs Value Pack

    $3.44 /lb

    7.58/kg

    FRESH STUFFED PORK TENDERLOIN

    FRESH STUFFED PORK TENDERLOIN

    $5.99 /lb

    SELECTED VARIETIES 13.21/kg

  • 2 cups
    (500 mL)
    fresh whole wheat breadcrumbs
  • 1/2 cup
    (125 mL)
    chicken broth
    You might like:

    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    3 for $5.00

    SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    chopped dried apricots
  • 1/2 tsp.
    (2 mL)
    cinnamon
  • 1 tsp.
    (5 mL)
    Salt
  • 3
    green onions, 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)
    MAZOLA CANOLA, CORN OR VEGETABLE OIL

    MAZOLA CANOLA, CORN OR VEGETABLE OIL

    $4.99 ea.

    1,42 L SELECTED VARIETIES

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

    Flyer Deal  (1)
    SAVE UP TO $4.87 ON 3
    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

    3 for $5.00

    SELECTED VARIETIES

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