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Raclette-Stuffed Pork Tenderloin with Maple Sauce https://www.metro.ca/userfiles/image/recipes/filet-porc-farci-fromage-raclette-sauce-erable-4210.jpg PT20M PT30M PT50M
Preheat oven to 375°F /190°C. Make a slit the length of the pork tenderloin without cutting open completely. In a mixing bowl, combine Raclette cheese, bread and herbs. Stuff the pork tenderloin with bread and cheese mixture. Close with either toothpicks or tie with string. In a large frying pan, heat oil and melt butter over a high heat to quickly sear the pork on all sides. Season with salt and pepper. In an ovenproof dish, place the tenderloin, and continue cooking in the oven for 10 to 12 minutes, while you make the sauce. In the same frying pan, brown the shallot in the remaining fat. Sprinkle with the flour, mix to create a "roux" paste. Deglaze with the wine, followed by the broth and then the maple syrup, stirring constantly. Season and leave to simmer until it reaches desired consistency.
4
1-1/3 lb (650 g) pork tenderloin 1/3 lb (150 g) canadian raclette, diced or shredded 1/2 cup (125 mL) bread, crumbs only, diced 1 Tbsp. (15 mL) fresh herbs (thyme, rosemary, chopped 1 Tbsp. (15 mL) olive oil 1 Tbsp. (15 mL) butter 1 shallot, chopped 1 Tbsp. (15 mL) flour 1/2 cup (125 mL) white wine 1 cup (250 mL) veal or beef broth 3 to 4 Tbsp. (45 to 60 mL) maple syrup salt and freshly ground pepper to taste
Raclette-Stuffed Pork Tenderloin with Maple Sauce

Raclette-Stuffed Pork Tenderloin with Maple Sauce

Rate this recipe
9 Votes
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1-1/3 lb
    (650 g)
    pork tenderloin
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    ROLLED IN CORNMEAL 6.59/kg

  • 1/3 lb
    (150 g)
    canadian raclette, diced or shredded
  • 1/2 cup
    (125 mL)
    bread, crumbs only, diced
  • 1 Tbsp.
    (15 mL)
    fresh herbs (thyme, rosemary, chopped
  • 1 Tbsp.
    (15 mL)
    olive oil
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    1 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    butter
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    SALTED OR UNSALTED 454 g

  • 1
    shallot, chopped
  • 1 Tbsp.
    (15 mL)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    1.8 - 2.5 kg SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    white wine
  • 1 cup
    (250 mL)
    veal or beef broth
  • 3 to 4 Tbsp.
    (45 to 60 mL)
    maple syrup

  • salt and freshly ground pepper to taste
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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Imprimer ma sélection

Preparation

Preheat oven to 375°F /190°C.

Make a slit the length of the pork tenderloin without cutting open completely. In a mixing bowl, combine Raclette cheese, bread and herbs. Stuff the pork tenderloin with bread and cheese mixture. Close with either toothpicks or tie with string.

In a large frying pan, heat oil and melt butter over a high heat to quickly sear the pork on all sides. Season with salt and pepper. In an ovenproof dish, place the tenderloin, and continue cooking in the oven for 10 to 12 minutes, while you make the sauce.

In the same frying pan, brown the shallot in the remaining fat. Sprinkle with the flour, mix to create a "roux" paste. Deglaze with the wine, followed by the broth and then the maple syrup, stirring constantly. Season and leave to simmer until it reaches desired consistency.

Source : Féd. producteurs de lait du Québec

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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