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?

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
4 10 5 3
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
10 Votes
4
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
    You might like:

    Flyer Deals  (2)
    SAVE $3.00
    DECECCO EXTRA VIRGIN OLIVE OIL

    DECECCO EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml


    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $3.99 ea.

    500 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    butter
    You might like:

    Flyer Deal  (1)
    LIFE SMART ORGANIC BUTTER

    LIFE SMART ORGANIC BUTTER

    $4.99 ea.

    250 G SELECTED VARIETIES


  • 1
    shallot, chopped
  • 1 Tbsp.
    (15 mL)
    flour
    You might like:

    Flyer Deals  (2)
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

    $8.77 ea.

    10 kg SELECTED VARIETIES


    SELECTION FLOUR

    SELECTION FLOUR

    $3.99 ea.

    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
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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.