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Pork tenderloin stuffed with leeks https://www.metro.ca/userfiles/image/recipes/filet-porc-mignons-poireaux-5854.jpg PT20M PT20M PT40M
Blanch the mignons leeks in boiling water for 10 minutes then cool under cold water. Preheat barbecue to medium heat.Cut a small horizontal incision at the center of the pork tenderloin to form a pouch, set aside.In the bowl of a food processor, place walnuts, parsley, garlic and Parmesan, chop finely, slowly adding the olive oil until blended to the consistency of pesto.Place 15-30 ml (1-2 tbsp) of pesto into the cavity of the meat then add a mini leek to each and secure the pouch using toothpicks.Coat the tenderloins with the remaining pesto.Cook on the grill for 3 to 5 minutes on each side.Remove from heat and let rest for 2 minutes before serving.
4
3 16 5 1
2 mignons leeks 2 pork tenderloins 1/4 cup (60 mL) roasted walnuts 1/4 cup (60 mL) flat leaf parsley 1/4 cup (60 mL) fresh, grated parmesan 1 garlic clove 1/4 to 1/2 cup (60 to 125 mL) olive oil salt and fresh ground pepper to taste
Pork tenderloin stuffed with leeks

Pork tenderloin stuffed with leeks

Rate this recipe
16 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    mignons leeks
  • 2
    pork tenderloins
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    MARINATED PORK TENDERLOIN

    MARINATED PORK TENDERLOIN

    $5.49 /lb

    12.10/kg


    STUFFED PORK TENDERLOIN

    STUFFED PORK TENDERLOIN

    $5.49 /lb

    SELECTED VARIETIES 12.10/kg


    PORK TENDERLOIN VALUE PACK

    PORK TENDERLOIN VALUE PACK

    $3.99 /lb

    8.80/kg


  • 1/4 cup
    (60 mL)
    roasted walnuts
  • 1/4 cup
    (60 mL)
    flat leaf parsley
  • 1/4 cup
    (60 mL)
    fresh, grated parmesan
  • 1
    garlic clove
  • 1/4 to 1/2 cup
    (60 to 125 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES



  • salt and fresh ground pepper to taste
Imprimer ma sélection

Preparation

Blanch the mignons leeks in boiling water for 10 minutes then cool under cold water. Preheat barbecue to medium heat.

Cut a small horizontal incision at the center of the pork tenderloin to form a pouch, set aside.

In the bowl of a food processor, place walnuts, parsley, garlic and Parmesan, chop finely, slowly adding the olive oil until blended to the consistency of pesto.

Place 15-30 ml (1-2 tbsp) of pesto into the cavity of the meat then add a mini leek to each and secure the pouch using toothpicks.

Coat the tenderloins with the remaining pesto.

Cook on the grill for 3 to 5 minutes on each side.

Remove from heat and let rest for 2 minutes before serving.

Source : Les Cultures de Chez Nous

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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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